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Business Info

Restaurant: Yokoso Japanese Restaurant
Address: 20101 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 782-8880
Total inspections: 4
Last inspection: Apr 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 04 A**:
• Food Employees should not drink from open containers while working at the sushi bar.
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 B**:
• Observed employees rinse their hands , soap was not used, and dry their hands in their aprons.
• The towel dispenser at the sushi bar was empty.


2-301.12 Cleaning Procedure.
(A) Except as specified in ¶ (D), FOOD EMPLOYEES shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds, using a cleaning compound in a handsink that is equipped as specified under § 5-202.12.
(B) FOOD EMPLOYEES shall use the following cleaning procedure:
(1) Vigorous friction on the surfaces of the lathered fingers, finger tips, areas between
the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices
for hands or arms) for at least 10 to 15 seconds, followed by;
(2) Thorough rinsing under clean, running warm water; and
(3) Immediately follow the cleaning procedure with thorough drying of cleaned hands
and arms (or surrogate prosthetic devices) using a method as specified under §
6-301.12.
(C) FOOD EMPLOYEES shall pay particular attention to the areas underneath the fingernails
during the cleaning procedure.
(D) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be
used by FOOD EMPLOYEES to clean their hands.
**CDC Risk Factor Violation 06 D**:
• Employees are using the food prep sink for hand washing.
2-301.15 Where to Wash.
(A) FOOD EMPLOYEES shall clean their hands as specified in § 2-301.12, in a handsink or
APPROVED automatic handwashing facility as specified in ¶ 5-203.11(B), or an APPROVED
pre-wash sink as specified in ¶ (B); and may not clean their hands in a sink used for FOOD
PREPARATION or WAREWASHING, or in a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
(B) The REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape sink
compartment for handwashing provided that the PERMIT/LICENSE HOLDER can demonstrate
that sink can be used in a manner that minimizes the RISK of contamination.
**CDC Risk Factor Violation 07 A**:
• Observed Food employees on the cook’s line handle ready-to-eat foods with their bare hands.
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.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• At the wait staff station, Tofu was out at room temperature (79f).
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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.
Violation 39 A:
• Damp wiping cloths on the cooks line are not stored in a sanitizer between uses.
3-304.14 Wiping Cloths and Working Containers, Use Limitation.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.
Violation 41 A:
• Rice scoops are stored in standing water.
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).

The Consumer advisory should also be on the lunch menu.



Pre-wash sink, 3-compartment utensil wash sink and food prep sink.
3-compartment bar sink and hand wash sink.
Recorded 75ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
WAIT STAFF
Steam table - 158f
Rice - 163f
SUSHI BAR
Display cases - 37f & 38f
Reach-in cooler - 32f
Freezer - [-]5f
KITCHEN
Walk-in cooler - 34f
Cooks l;ine cooler - 41f
Freezers - [-] 2f & [-] 12f

This is a follow-up to my inspection of 1-20-09. Violations noted during that inspection have been addressed.
Received a copy of a letter from the Sales Manager of Fortune Fish Company certifying the fish sold to this establishment.

1. Drinking from open container; During this visit ,no open or closed beverage containers were observed in the food prep areas.
2 Hand washing procedures; Observed good hand washing procedures, all hand wash stations were stocked with soap and towels.
3. Bare-hand contact; Line cooks are wearing gloves to prevent bare-hand contact with ready-to-eat foods.
4. Storage of cold foods; Tofu is now stored in the reach-in.
5. Damp wiping cloths; Sanitizer buckets are available for rinsing damp wiping cloths. On the line, cooks should rinse their cloths in the
sanitizer more often.
6. Rice scoop storage; Rice scoops are stored inside the cooker with the handle extended.

**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Temperature inside the line cooler was 50f. All potentially hazardous food was removed during the inspection.
• South sushi display case was at 44f.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(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** :
• Not all spray bottles containing toxic materials are clearly labeled.

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.
**Critical Violation 26 C** :
• Air freshener was found stored with clean equipment.
7-201.11 Separation.
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.
**Critical Violation 36 A**.
• Rear door was open during the inspection.
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.
Violation 37 B:
• Found someone’s shake stored in the ice maker.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient.
After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH,
PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.
Violation 44 A: 3-304.15
• Instead of changing soiled gloves, employees are washing gloved hands and drying them with the same dry wiping cloth used to wipe off food
contact surfaces.
Gloves, Use Limitation.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-
TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the
operation.
(B) Except as specified in ¶ (C), slash-resistant gloves that are used to protect the hands
during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such
as frozen FOOD or a PRIMAL CUT of MEAT.
Violation 47 A**:
• Many non-food contact surfaces were found to be in need of cleaning; examples noted, floors, shelves, outside of equipment and storage
containers, sushi freezer door gasket inside walls of walk-in etc.
4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 34 C:
• Provide thermometers in the sushi display cases.
4-204.112 Temperature Measuring Devices.
(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.
Points------COMPLEXITY FACTORS
0-------------Food is not prepared until an order is placed.
0-------------Food items are held hot for one meal period or for a maximum of 4 hours, whichever is less.
0-------------Food preparation is limited to mixing together prepackaged products that do not need to be cooked further except for aesthetic
reasons (such as frozen soup concentrate with milk), or to condiment preparation (such as slicing pickles and onions).
1-------X------The restaurant contains a self-service salad or food bar.
1-------X------The restaurant handles raw poultry, meat, or seafood.
1------X-------The seating capacity of the restaurant or operation is 50 or more.
1-------------Food is served through a drive through window for food pickup.
1-------------The restaurant promotes delivery of ready-to-eat food products to customers.
1------X-------Potentially hazardous foods are cooled, reheated, or hot or cold held for service
longer than 4 hours.
1-------------Food is prepared in one location and then transported to be served in another location.
1-------------The restaurant contains or uses banquet facilities as well as main dining area.
1-----X---------Food is served that requires preparation activities such as chopping, dicing, slicing, boiling, cooling, blanching, or reheating
in order for that product to be served.

Category 2 - Simple Food Service = 0 Points
Category 2 - Moderate Food Service = 1-4 Points
Category 3 - Complex Food Service = 5 or more Points

Grease trap needs cleaning? (Odor in area of trap)
The menu has a consumer advisory.
Letters indicating that fish used for sushi is frozen to the required temperature/time is available from Fortune Fish Co. and True World
Foods. (please update letters).
Low temperature under counter dish machine, Recorded 50ppm of sanitizer in the final rinse.
3-compartment sink plus a pre-wash sink. Pre-wash serves as a hand wash station.
Food prep sink and mop sink.
3-compartment bar sink plus a hand wash station. Recorded 100ppm of Beer Clean sanitizer in the final rinse.
TEMPERATURES RECORDED DURING THE INSPECTION:
Wait Staff
Rice - 157f
Steam table - 154f
Sushi prep
Small reach-in - 39f
Display cases - 39f & 44f
Freezer - [-2f]
Sushi rice - 139f & 135f
Kitchen
Walk-in - 39f
Maximum freezer - [-2f]
Chest freezer - [0f]
Line cooler - 50f

This is a follow-up to my inspection of 4-15-10. Violations noted during that inspection have been addressed.
1. Only a slight odor from the grease trap noted today.
2. Updated letter from frozen fish venders is available. (please e-mail a copy)
3. Temperatures in coolers with high temperatures during the last inspection were below 41f.
(Line prep cooler today - 36f), (south sushi display cooler - 40f)
4. Spray bottles containing toxic materials are labeled.
5. Toxic materials are correctly stored.
6. Rear door was closed during this inspection.
7. No storage in ice maker today.
8. Cleaning of non-food contact surfaces is improved.
9. All coolers have thermometers.

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Takes reservations:

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Accepts credit cards:

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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

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Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Gluten-free friendly:

Yes No

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