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Business Info

Restaurant: Nori Japan
Address: 95 N. Moorland Road, FC-1, Brookfield, WI 53005
Phone: (262) 780-6388
Total inspections: 4
Last inspection: Feb 16, 2011

Score
(the higher the better)
88

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**:
• Open employee drink containers were noted in the grill area and back prep room.
2-401.11 Eating, Drinking, or Using Tobacco.
(A) Except as specified in ¶ (B), an EMPLOYEE shall eat, drink, or use any form of tobacco
only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT,
UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The FOOD EMPLOYEE’S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-
SERVICE and SINGLE-USE ARTICLES.
**CDC Risk Factor Violation 06 C**:
• When returning to the grill, employee did not was his hands.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 C** :
• Hand sink on the cooks line was used for damp wiping cloth storage, grill cleaning aids etc.
5-205.11 Using a Handsink.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
**Critical Violation 49 K**:
• The food prep sink faucet is in need of repair.
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.
Violation 37 E:
• Noted cases of food stored on the walk-in cooler floor. Several containers of food in the walk-in were uncovered.

3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
Violation 53 M:
• The wall by the food prep sink is in need of repair. Cove molding in missing from this are.
6-201.18 Walls and Ceilings, Studs, Joists, and Rafters.
Studs, joists, and rafters may not be exposed in areas subject to moisture. This requirement
does not apply to TEMPORARY FOOD ESTABLISHMENTS.
Violation 42 E:
• I noted a lot of water trapped between clean stainless containers in storage.
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Restaurant uses Time as a Public Health Control for sushi.
Restaurant has a 2-hour limit from preparation to pull and dispose of. At the time of this inspection, pull time was on the bottom of
containers.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
4-compartment sink, bleach, recorded 150ppm in the final rinse.
Temperatures recorded during the inspection:
Grill drawers - 41f
Display steam table
Fried rice - 158f
Chicken -149f
Egg roll - 135f
Rice cooker - 169f
Freezer - 10f
Sushi prep cooler - 41f
Walk-in cooler - 38f
Small hot holding unit - 151f

This is a follow-up to my inspection of 5-26-09. Critical violations noted during that inspection have been addressed.
04A; Drink containers are covered with a straw.
06C; During this inspection, no violation of hand washing policies were observed.
08C; Hand wash sink next to the grill was available for use.
49K; Food prep sink faucet is in working order.
37E; Food in the walk-in cooler is covered. Some cases remain stored on the floor.
53M; Wall next to the food prep sink remains in need of repair. Manager states that once their plumbing problems are fixed, the wall will be
repaired.
42E; No water was found trapped between stainless containers.

**CDC Risk Factor Violation 14 F**:
• The following areas are in need of more frequent cleaning; inside the ice maker, area around walk-in cooler fan & the walk-in cooler floor
under storage shelves.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**Critical Violation 26 B** :
• Label all spray bottles containing toxic materials.
7-102.11 Common Name.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and
SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common
name of the material.
Violation 37 E:
• Store soda mix 6 inches off the floor.
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture

I recorded 150ppm of bleach sanitizer in the last compartment of the 4-compartment utensil wash sink.
During this visit, sushi was not available for sale at the customer service counter.
Manger states that they do not use raw fish in their sushi.

Temperatures recorded during the inspection:
Chicken grill to - 200f
Rice in hot holding - 155f
Walk-in cooler - 41f
Sushi prep cooler - 41f
Freezer - [0f]
Grill drawers - 38f
Steam table
Fried rice - 142f
Maki roll - 137f

Violation 37 E: 3-305.11 Food Storage.
• Noted some uncovered food in the walk-in cooler. Case of food was found stored on the floor of the walk-in.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
• Secure the rear hand wash sink to the wall.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.

Violation 45 V: 4-501.12 Cutting Surfaces.
• One of the green cutting boards has deep cuts and must be replaced.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 38 D: 2-402.11 Effectiveness.
• The food worker preparing sushi was not wearing a hair restraint. Violation was corrected during the inspection.
(A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats,
hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed FOOD; clean
EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Examples of non-food contact surfaces not clean to sight or touch; soy sauce container, food scale, lid to rice storage bin, large cook
kettle lid, walk-in circulation fan, grill food prep sink and surrounding wall
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding.
• Light over the grill is missing the protective shield.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter-
resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used
only for storing FOOD in unopened PACKAGES, if:
(1) The integrity of the PACKAGES can not be affected by broken glass falling onto them;
and
(2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the
PACKAGES are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending beyond the bulb so that only the face of the bulb is exposed.

Posted Food Manager Certificate expired in 2010. Manager states that he is in the process of obtaining a new one.
Time as a public health control is used for sushi (no raw fish used) on display. Bottom of container has a pull time. Time as a Public Health
Control S.O.P. is posted in the kitchen.
Gloves are available and used.
Manager states that trays are wiped with bleach sanitizer before use.
4-compartment sink, 100ppm of bleach sanitizer in the final rinse.
(2) hand wash stations
Food prep sink
Temperatures recorded during the inspection:
Walk-in cooler - 40f Freezer - [-9f]
Sushi prep cooler - 41f Grill drawers - 35f
Customer service steam table - 144f & 135f Rice cooker - 174f

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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