Takara, 12900 W. Bluemound Road, Elm Grove, WI 53122 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Nov 5, 2009 | 81 |
| No violation noted during this evaluation. | Nov 12, 2009 | 100 |
|
Jan 24, 2011 | 62 |
|
Jan 31, 2011 | 90 |
Violation descriptions and comments
Nov 5, 2009Owner has not been saving the shellstock tags which the supplier furnishes, they even printed on the invoice to save the shellfish tags
for 90 days. You must keep the tags attached to the container in which it is received until the container is empty, and then maintain tags for
90 calendar days from the date the container is emptied.
**CDC Risk Factor Violation 12 B**: 3-203.12 Shellstock, Maintaining Identification.C
(A) Except as specified under Subparagraph (B)(2), SHELLSTOCK tags shall remain attached
to the container in which the SHELLSTOCK are received until the container is empty.
(B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by
retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by:
(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological
order correlated to the date when, or dates during which, the SHELLSTOCK are
sold or served; and
(2) If SHELLSTOCK are removed from their tagged or labeled container:
(a) Preserving source identification by using a record keeping system as specified
under Subparagraph (B)(1), and
(b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with
different shellfish certification numbers, different harvest dates or different growing areas as identified on the tag or label.
The back door was open upon inspection without a screen door allowing possible entrance of insects or rodents. The door was closed
immediately.
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
There were containers of food stored on the floor of the 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
The wood pallet used for the sushi food personnel to stand on is not an approved cleanable material. It does have soiled debris on it,
and is not smooth, non absorbent, easily cleanable. Either provide an approved material for the cooks to stand on, or cover it with an approved
material such as FRP board.
Violation 45 I: 4-101.111 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be
constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
The sides of the fryers have a grease build up, clean and maintain. The outside of the ice machine is soiled, clean and maintain.
Violation 47 B: 4-602.13 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
One of the faucets of the 3 compartment sink is leaking. Repair.
Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired
in compliance with the state of Wisconsin Plumbing Code.
The ice scoop was stored on the cart 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).
This is a full inspection due to a complaint to our Dept. about a possible foodborne illness from eating raw oysters. See complaint form. The
complaintant did not see a doctor.
There is a consumer advisory on the menu warning the consumer that eating raw or undercooked food could result in a foodborne illness. Owner
states they have never had anyone complain of becoming ill. The owner stated they have not had any ill employees.
The oysters come from True World Foods located in Elk Grove, Il 60007. The seafood is Haccp certified by the U.S, Dept. of Commerce. They
only order small amounts, usually 12 oysters at a time. If not sold within 2 days, they cook them up for the employees to eat.
Rice for the sushi is made fresh in small amounts in the morning, and when they close at 2:30 to 4:30 for a break, leftovers are disposed of.
At 4:30 they make a fresh batch of rice until closing at 9:30, at which time the leftover is disposed of. A haccp plan is not needed at this
time.
Gloves are worn when handling ready to eat foods, and when they roll the rice for the sushi.
Dishwasher is at 50 ppm, plus 3 compartment sink, plus handwash sink.
The bar has a 3 compartment sink, but the glassware goes back to kitchen dishwasher for washing.
Temperatures recorded;
Walk in cooler 40 f
Walk in freezer 2 f
Rice 142 f
Soups 186 f, 190 f
True cooler 40 f
Bev Air freezer 14 f
Cooks line cooler 40 f, top line cooler 41 f
Chest freezer -1 f
Sushi bar Bev Air freezer 15 f
Sushi bar refrigerator/.raw fish 34 f, 38 f
Oyster refrigerator 33 f
Bar cooler 36 f
A follow up inspection of critical violations will take place on or after 11-12-09. Failure to comply could result in a reinspection fee.
This is a follow up inspection of critical violation from 11-5-09 inpsection.
Shellfish stock tags are now on premise and the owner knows she has to keep them on file for 90 days.
Critical violation corrected
Also the owner stated that she misunderstood me last week when she was asked how often the rice for the shushi is made. The chef stated that
they make small batches of rice for the sushi every two hours, any leftovers are disposed of.
**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
• Observed bare hand contact of ready to eat foods by food workers in the kitchen while preparing salads and at the sushi bar.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
• The hand sink was inaccessible because of items in front of the hand wash area. There was also food being strained in the hand wash sink.
(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.
**CDC Risk Factor Violation 08 D**: 6-301.11 Handwashing Cleanser, Availability.
• There was not any hand soap at the hand wash sink in the kitchen.
Each handsink or group of 2 adjacent handsinks shall be provided with a supply of hand
cleaning liquid, powder, or bar soap.
**CDC Risk Factor Violation 08 E** : 6-301.12 Hand Drying Provision.
• There was not any hand drying towels at the hand sink in the kitchen. This was corrected during the inspection.
Each handsink or group of adjacent handsinks shall be provided with:
(A) Individual, disposable towels; or
(B) A continuous towel system that supplies the user with a clean towel.
**CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.C
• Raw meat was being stored above broccoli in the walk-in cooler.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, PREPARATION, holding, and display
from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw
READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
(2) Except when combined as ingredients, separating types of raw animal FOODS from
each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by:
(a) Using separate EQUIPMENT for each type, or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and
(c) PREPARING each type of FOOD at different times or in separate areas;
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• The following items need to be cleaned: the sesame shaker by the microwave, the gaskets in the Leader reach-in cooler by the microwave, the
weigh scale, the ice maker, the racking in the walk-in cooler, the rice cooker in the kitchen and the toaster in the sushi bar.
(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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
• The Coca-Cola reach-in cooler was not cooling properly. The air temperature is at 45 F. The food temperatures ranged between 45 and 47 F.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less.
**Critical Violation 26 B** : 7-102.11 Common Name.C
• A spray bottle of glass cleaner was not labeled.
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.
**Critical Violation 26 C** : 7-201.11 Separation.C
• The glass cleaner was being stored above food items.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE
ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability
and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES.
Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop was improperly stored. Scoops with handles need to be provided for bulk storage containers. The ice cream scoop was being stored
in container of room temperature water.
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 57.2oC
(135oF) and the container is cleaned at a frequency specified under Subparagraph
4-602.11(D)(7).
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
• Linens are used to cover ready to eat foods in the walk-in cooler.
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.
Violation 37 E: 3-305.11 Food Storage.
• Open bags need to be placed in a closed container.
• MSG and other similar cooking ingredients may not be stored in used Soy sauce containers.
• There are containers of food on the floor of the walk-in cooler.
(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
Violation 33 B: 3-501.13 Thawing.
• Fish was being thawed in standing water.
Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or
(B) Completely submerged under running water:
(1) At a water temperature of 70 degrees F or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow,
and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to
rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD
requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as
specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including:
(a) The time the FOOD is exposed to the running water and the time needed for
PREPARATION for cooking, or
(b) The time it takes under refrigeration to lower the FOOD temperature to 5oC
(41oF) as specified in Subparagraph 3-501.16(A)(2);
(C) As part of a cooking PROCESS if the FOOD that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediately transferred to conventional cooking
EQUIPMENT, with no interruption in the PROCESS; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual
CONSUMER’S order.
• The bulk food containers need to be properly labeled.
Violation 35 F: Working containers holding food or food ingredients that are removed from their original packages for use in the food
establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food
except that containers holding food that can be readily and unmistakably recognized such as dry pasta need not be identified .Food not stored in
it's original container shall be stored in containers that are made of "food grade" materials and be properly labeled for contents unless the
food's identity is unmistakable.
Violation 38 D: 2-402.11 Effectiveness.
• Use of hair restraints was not observed.
(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.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve
BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a
minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Thermometers are not used in several coolers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.
There is a low temperature dishwasher using a chlorine base sanitizer that was recorded at 200 ppm.
There is a 3 compartment sink in the kitchen, a hand sink in the kitchen, a hand sink in the sushi bar, a hand sink in the bar area and a mop
sink.
They are using time as a public health control for the sushi rice.
The temperatures that were taken are as follows: Sushi Area:
Beverage-air cooler (-1 F) Ice cream freezer (-6 F)
Leader cooler 41F Leader cooler 36 F
Leader cooler top portion (38 F) Fish coolers 41 F
Walk-in 37 F
Freezer (-6 F) Bar Area:
Rice 180 F Cooler 35 F
Soup 180 F
**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Observed employee not washing hands before putting away clean dishes. Hand outs in English and Chinese were provided.
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.
Violation 45 H: 4-101.19 Wood, Use Limitation.
• The wooden rice bowl is separating and is not easily cleanable. Stainless steel, plastic or other easily cleanable, non-porous materials
should be used when making sushi rice.
(A) Except as specified in ¶¶ (B), (C), and (D), wood and wood wicker may not be used as
a FOOD-CONTACT SURFACE.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers’ tables; and UTENSILS such as rolling pins,
doughnut dowels, peel boards, proof boards and salad bowls; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually PREPARING confections at a temperature of 110oC (230oF) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the FOOD requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw FOOD may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that meets
the requirements specified in 21 CFR 178.3800 Preservatives for wood.
Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• The missing tile in the bar area needs to have a cover placed over it so that it is easily cleanable.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
This is a re-inspection; all of the violations from 1/31/11 have been corrected.
A written handout is being provided for the employee health policy.
Observed glove use on ready to eat foods.
Temperatures recorded:
Dressing 39 F
Beverage-air reach-in cooler 17 F
Leader reach-in cooler 32 F
Onion 36 F
Walk-in cooler 34 F
Walk-in freezer (-7 F)
Soup 171 F
Reach-in cooler at sushi bar 40 F
Sushi cooler 41 F
Ice cream cooler 22 F
Bar cooler 38 F
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