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Business Info

Restaurant: Pacific Bistro
Address: 3215 Hillside Drive, Delafield, WI 53018
Phone: (262) 303-4981
Total inspections: 3
Last inspection: Feb 23, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Check # 1201 in the amt. of $100 paid for license.
Serving: sushi rolls, chicken satay, chicken yakitori, pad thai
* Handwash available, sanitizer in bucket - 200ppm quat, gloves available
Sushi cooler - 41f, Tempura - 92 (reheated on grill), thermometers available.

* Vender verification letter concerning parasite destruction available for fish served raw. Sushi food handler using disposable gloves when
handling the ready-to-eat items. pH log available.
**CDC Risk Factor Violation 04 A**: 2-401.11 Eating, Drinking, or Using Tobacco.C
• Employees eating in food prep areas / while food prep is being done.
• Employees drinking out of open beverage containers.
• Corrected at time of inspection.
(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 08 B**: 5-204.11 Handsink.C
• Both kitchen handwash sinks initially blocked by hibachi cart and bulk rice storage container.
• Corrected at time of inspection.
A handsink shall be located:
(A) To allow convenient use by FOOD EMPLOYEES in FOOD PREPARATION, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• Can opener blade.
• Soda nozzles and drain tray.
• Wooden sushi rice bowl was allowed provided it could be maintained. Noted in need of better maintenance. If it cannot be maintained, use
a stainless bowl or another that is smooth, non-absorbant, easily-cleanable.
(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.
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
• Napkins / cloths do not make a suitable food cover or container liner in direct contact with foods in cold storage.
LINENS and napkins may not be used in contact with FOOD unless they are used to line a
container for the service of FOODS and the LINENS and napkins are replaced each time the
container is refilled for a new CONSUMER.
1. Annual verification review of required HACCP plan with the establishment manager. Evaluate the product, the process, and the HACCP records
with the manager.
This establishment has a required HACCP plan for the following products:
Sushi rice
Review all Critical Control Point Records for the most recent production date of products produced under required HACCP plans. Describe the
product and any problem with the HACCP plan when there is a "No" answer.
1. Do monitoring methods and frequency of monitoring critical control points demonstrate control of hazards? Yes____X___ No______
2. Are critical control limits adequate? Yes__X____ No______
3. Do corrective actions properly address a hazard that is not within critical limits? Yes___X___
No________
4. Has the product description changed? Yes______ No___X___
5. Has the formula changed? Yes______ No__X____
6. Have the ingredients changed? Yes______ No__X____
7. Any new product storage methods? Yes______ No__X____
8. Has the process flow changed? Yes______ No___X____
9. Have there been any confirmed food safety consumer complaints? Yes______ No___X____
10. Are HACCP records being properly maintained and recorded? Yes__X____ No _______
11. The HACCP plan for this establishment is being followed and records maintained.
Yes____X____ No_______
If the HACCP plan is not being followed and hazards are not being properly controlled, products made under the required HACCP plan must be
discontinued until the HACCP plan is revised to control the hazards and approved by the department and/or the state Department of Agriculture,
Trade, and Consumer Protection.

Three-compartment sink - Ecolab 146 quat sanitizer - 200ppm + low-temperature dish machine - 100ppm chlorine sanitizer + two seperate handwash
sinks + food prep sink + mop / utility sink + bar has three-compartment sink - Beer Clean sanitizer (NSU) + seperate handwash sink. Sanitizer
in bucket - 200ppm.
Temperatures taken at time of inspection:
Wok prep cooler - 38f (lower, air), 43f (upper, chicken and shrimp) - lid closed, later noted at 41f
Prep cooler - 37f (lower, air), 38f (upper, noodles)
Rice - 180f, 155f Onion soup broth - 172f
Miso soup - 166f Noodle soup - 172f
Hibichi cooler - 36f Walk-in cooler - 38f
Walk-in freezer - (-)5f Ice cream freezer - 10f
Sushi display coolers - 39f / 37f Sushi prep cooler - 40f
Bar coolers - 35f -41f

This is a follow up to the routine inspection done on 2/16/10.
The following violations have been corrected:
04 A - employees eating in designated areas and using covered beverage containers.
08 A – Hand wash sinks are no longer blocked and are open for use.
14 F - Can opener blade and soda nozzles are clean. Wooden sushi rice bowl not in use. Stainless bowls to be used.

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Takes reservations:

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants