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Business Info

Restaurant: Seigo's Japanese Steak House
Address: N64 W23180 Main Street, Sussex, WI 53089
Phone: (262) 820-8600
Total inspections: 2
Last inspection: Jun 29, 2010

Score
(the higher the better)
93

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Violation descriptions and comments

There were soiled towels in one of the handwash sinks. Towel was removed, violation corrected during inspection.
**CDC Risk Factor Violation 08 C** : 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.
The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected manner, or in the ice with the handle
extended. Violation was corrected during inspection.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
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:
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_______ No__x____
2. Are critical control limits adequate? Yes__x____ No______
3. Do corrective actions properly address a hazard that is not within critical limits? Yes______
No___x_____
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.

Reviewed employee health policy
Datemarking is being done
Reviewed Haacp plan and Ph logs
Main kitchen; Dishwasher had a plate temp of 165 f, plus 4 compartment sink Eco Lab sanitizer, plus two handwash sinks. Wait station has a
handwash sink
Lower kitchen; Dishwasher at 180 f, plus 4 compartment sink, Eco Lab sanitizer, plus handwash sink.
American grill on upper level has a handwash sink, dishes go to main kitchen for washing.
Main bar, dishwasher 50 ppm, plus handwash sink
Sushi bar has a handwash sink
Lower level bar dishwasher at 50 ppm, plus handwash sink
Temperatures recorded;
Main kitchen;
Rice 151 f
True cooler 34 f
Walk in freezer 0 f
Walk in cooler 34 f
Victory cooler 37 f
True cooler 35 f
Ice cream freezer 0 f
American Grill kitchen;
True cooler 40 f
Bar cooler 35 f
Sushi Bar;
Randell cooler 40 f
Sushi display cooler 35 f
Main bar coolers 35 f, 34f
Lower level kitchen;
Victory cooler 34 f
True cooler 35 f
Traulsen freezer 0 f
Walk in cooler 37 f
Beer Walk in cooler 33 f

Noted cases of food stored on the floor of the lower level kitchen walk in cooler. Store all food items 6 inches off of floor.
Violation 37 E: 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
Manager did not know if they had any test kits on hand. Provide quat test kits for the kitchen 4 compartment sinks, and chlorine test
kits for the bar dishwashers.
Violation 46 H: 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the SANITIZING solution shall be accurately determined by using a test kit or
other device.
The ice scoop for the ice machine was stored unprotected. Store in a sanitary, protected manner or in the ice with the handle extended.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD
PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).
Kazuo Shimokawa is the new certified manager, and has his Serv Safe posted (he passed on 1-19-2010, but did not have the actual state
food manager’s certification posted.
Food manager certificate not posted. A restaurant shall post the food manager's certificate in a conspicuous place on the premises of the
restaurant.
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:


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.

Establishment was not open to the public during the inspection as they open at 4:00 p.m.
Note; The American Grill in the back room has been closed
Reviewed the employee health policy
Reviewed the Haacp plan (taped on the refrigerator) and ph logs.
Main kitchen Dishwasher had a plate temp of 166 f, plus 4 compartment sink, Eco Lab Oasis quat sanitizer, plus two handwash sinks, and food
prep sink. Wait station also has a handwash sink.
Lower kitchen; Dishwasher at 182 f, plus 4 compartment sink, Eco Lab quat sanitizer, plus handwash sink.
Shushi bar has a handwash sink only, dishes go back to kitchen for washing.
Lower level bar has a dishwasher, 50 ppm, plus handwash sink
Main bar has a dishwasher at 50 ppm, plus handwash sinks
Temperatures recorded;
Main kitchen;
Walk in freezer -7 f
Victory cooler 37 f
True cooler 37 f
Rice 150 f
Soup 155 f
Fried rice 155 f
Note; the walk in cooler was shut down until the part ordered for it comes in. make sure unit it at 41 f or below when it is repaired.
Wait station True cooler 41 f
Ice cream freezer 2 f
Lower level kitchen;
Traulsen freezer 0 f
Walk in cooler 38 f
Victory cooler 36 f
True cooks line cooler 38 f
Beer walk in cooler 37 f
bar cooler at 38 f
Shushi bar display cooler at 35 f
Randell cooler in shushi bar at 36 f
Main bar coolers at 39 f, 40 f

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