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Business Info

Restaurant: Wasabi Sushi & Lounge
Address: 15455 W. Bluemound Road, Suite 290, Brookfield, WI 53005
Phone: (262) 797-8800
Total inspections: 3
Last inspection: Aug 11, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 09 R**:
• Provide verification from your supplier, that fish to be served raw has undergone the necessary freezing for parasite destruction.
3-402.11 Parasite Destruction.
(A) Except as specified in ¶ (B), before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially
cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of:
(1) -20oC (-4oF) or below for 168 hours (7 days) in a freezer; or
(2) -35oC (-31oF) or below for 15 hours in a blast freezer.
(B) If the FISH are tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin
tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus
(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the FISH may be served or sold
in a raw, raw-marinated, or partially cooked READY-TO-EAT form without freezing as specified
under ¶ (A).
**CDC Risk Factor Violation 07 A**:
• I observed a food worker prepare a to-go salad with his bare hands. Violation was corrected during the inspection.

3-301.11 Preventing Contamination from Hands.
(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.
Violation 38 D:
• All food workers must wear hair restraints.
2-402.11 Effectiveness.
(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 41 A:
• Store ice scoop protected from contamination. Not on top of the ice maker.

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

The establishment is using time as a public health control for sushi rice. Rice is made several times a day and discarded after 3 hours.
There is a consumer advisory on the menu. Should asterisk foods that are served raw or under cooked.
3-compartment sink, Oasis 144 sanitizer, recorded 200ppm in the final rinse.
Low temperature dish machine, recorded 100ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
Sushi display cases - 41f, 41f & 41f
Small reach-in (sushi prep area) - 41f
COOKS LINE
Reach-in coolers - 37f. 39f & 35f
Drawers - 40f
REAR PREP AREA
Walk-in cooler - 37f
Prep cooler - 37f
Freezers - [6f & -13f]
Ice cream freezer - [-2f]
WAIT STAFF AREA
Small reach-in - 40f
Freezer - [1f & -6f]
Rice warmer - 153f

**CDC Risk Factor Violation 08 C** :
• The hand sink in the rear prep area was used to store bottles of chemicals making it unusable for hand washing.
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.
**CDC Risk Factor Violation 09 R**: 3-402.11 Parasite Destruction.
• Provide and keep on file a letter from your suppliers stating that fish used for sushi has been frozen to the required temperatures. (This
violation was noted during the last inspection).
(A) Except as specified in ¶ (B), before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially
cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of:
(1) -20oC (-4oF) or below for 168 hours (7 days) in a freezer; or
(2) -35oC (-31oF) or below for 15 hours in a blast freezer.
(B) If the FISH are tuna of the species Thunnus alalunga, Thunnus albacores (Yellowfin
tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus
(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the FISH may be served or sold
in a raw, raw-marinated, or partially cooked READY-TO-EAT form without freezing as specified
under ¶ (A).
**CDC Risk Factor Violation 19 A_ HOT HOLDING**:
• Rice at the wait staff station was only 118f. Rice was removed during the inspection.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(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
Violation 41 A: 3-304.12
• Knives are stored between equipment.
• Wooden knife holder can not be taken apart for cleaning.
• Ice scoop was found stored on top of the ice maker. (noted during last inspection).
• Rice scoop is stored in standing water.
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).

3-compartment utensil wash sink
Oasisi 144 sanitizer, n.s.u.
I recorded 50ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
Sushi bar
Small Beverage -air cooler - 40f Display cases - 39f, 38f & 40f
Rice - 83f (Time as a public health control is used)
Cooks line
Prep coolers - 40f #8f & 35f Grill drawers - 36f
Back of house
Freezers - [2f, 30f & 0f] Salad prep - 35f
Walk-in cooler - 40f Rice cooker - 150f
Storage
Freezers - [-4f' 0f & 2f]
Wait staff
Reach-in cooler 34f Rice 118f
Bar
Reach-in cooler - 36f

This is a follow-up to my inspection of 7-26-10. Violations noted during that inspection have been addressed.
Rear prep kitchen hand wash station is available for use.
Letters from suppliers are available stating that fish has been frozen to the required temperature for the required time to destroy parasites.
Rice at the wait staff station is at 152f.
Knives are properly stored. Wooden knife holder is no longer used. New holder for ice maker scoop is available, but needs to be mounted. Rice
scoop at wait station is stored in the rice with the handle extended.

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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
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4. Waukesha County, WI Restaurants