Meiji Cuisine, 2503 Plaza Ct, Waukesha, WI 53186 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling sushi fish and cucumbers with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PREVENTING CONTAMINATION WHEN TASTING (corrected on site) (repeated violation)
Observation: Food employee was observed using same utensil to taste same food.
Correction: Use a utensil only once when tasting food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat lettuce and other vegetables stored under raw chicken in walk-in cooler #2. There are ready-to-eat pork and other meat stored under raw fish in walk-in cooler #1.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Rice in rice warmer is hot held at 130°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Rice (held overnight) discarded at time of inspection.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for sushi rice.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 29-Oct-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site) (repeated violation)
Observation: Can opener blade is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90-days. Correct By: 29-Dec-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The handwash sinks leak and hot water cannot be fully shut off. Handwash sink found to have hot water shut off at valve due to leak.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 06-Oct-2015
|
10/08/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling sushi fish and cucumbers with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PREVENTING CONTAMINATION WHEN TASTING (corrected on site)
Observation: Food employee was observed using same utensil to taste same food.
Correction: Use a utensil only once when tasting food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat lettuce and other vegetables stored under raw chicken in walk-in cooler #2. There are ready-to-eat pork and other meat stored under raw fish in walk-in cooler #1.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Rice in rice warmer is hot held at 130°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Rice (held overnight) discarded at time of inspection.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish. Correct By: 06-Oct-2015
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for sushi rice.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Correct By: 29-Oct-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Can opener blade is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided at Hibachi grill (sink was removed from location).
Correction: Install an approved handwashing sink. Correct By: 06-Oct-2015
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink. Several sinks throughout facility found to be without soap at time of inspection.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Provide soap at handwash sinks at Hibachi grills. Correct By: 06-Oct-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying. Several handwash sinks throughout facility found to be without paper towel.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Provide single-use drying devices to handwash sinks at Hibachi grills. Correct By: 06-Oct-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sinks for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Provide single-use drying devices to handwash sinks at Hibachi grills. Correct By: 06-Oct-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90-days. Correct By: 29-Dec-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sinks leak and hot water cannot be fully shut off. Handwash sink found to have hot water shut off at valve due to leak.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 06-Oct-2015
|
09/29/2015 | Routine | |
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in mulitple cooler units measuring ambient air are not accurate to ± [3]°F.
Correction: Calibrate or replace thermometer.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Rice and other dry goods are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Scoops are improperly stored inside food buckets while not in use.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The buckets of prepped food are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
|
10/14/2014 | Routine | |
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