- Critical: COOLING
Observation: Rice in the walk-in cooler is not cooling properly and is at 47°F after 6 hours. The rice was voluntarily discarded.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- 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 [time period].
- EATING, DRINKING, OR USING TOBACCO (repeated violation)
Observation: Employee beverages and food noted stored on prep table, above wait staff area and noted above vegetables in the walk-in cooler.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on top of the sanitizer buckets.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
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06/23/2015 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: Raw beef noted above raw fish in the reach-in cooler. This is a repeat violation.
Correction: Reorganize storage so that raw fish is stored above raw beef and raw chicken. Correct By: 07-May-2015 Correct By: 14-May-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Raw shell eggs on hibachi cart is held at an ambient temperature of 65°F.
Correction: Maintain raw shell eggs at an ambient air temperatrure at or below 41°F. Correct By: 03-Jun-2015
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Sushi rice was subject to potential contamination by being prepared next to raw shrimp.
Correction: Discussed that the sushi rice shall be prepared on the prep table used to prep salad, next to the walk-in cooler.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Black n' Decker toaster oven and the Hamilton Beach food processor are not ANSI certified or approved by the department. The owner arrived during the inspection with a new Waring toaster oven and a new Hamilton Beach beverage brewer. Both appliances stated "Only for Household Use" on the package. Discussed that they shall be returned and ANSI or NSF equipment be purchased.
Correction: Unapproved equipment shall be removed from food service.
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05/20/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed rinsing gloves after handling raw shrimp. This is a repeat violation.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 07-May-2015 Correct By: 14-May-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw chicken noted above ready to eat sauces in the reach-in cooler. This is a repeat violation.
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. Correct By: 07-May-2015 Correct By: 14-May-2015
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: Employee placed raw steak on prep cooler cutting board and did not sanitize afterwards.
Correction: Clean food contact surfaces anytime contamination has occurred. Correct By: 14-May-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (repeated violation)
Observation: Utensils in 3-compartment sink are dipped to sanitizer of 10 ppm instead of being submerged the required 10 seconds in 100 ppm. This is a repeat violation.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Correct By: 07-May-2015 Correct By: 14-May-2015
- Critical: TOXIC SUBSTANCES - STORAGE (repeated violation)
Observation: Hand sanitizer stored above prep table. This is a repeat violation.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 07-May-2015 Correct By: 14-May-2015
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Noodles noted cooling in a container with tight-fitting plastic wrap in the walk-in cooler. Discussed leaving the plastic off or cooling under cold running water until the food is properly cooled to 41 F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- EATING, DRINKING, OR USING TOBACCO (repeated violation)
Observation: Employee beverages were stored on the food prep tables.
Correction: Provide employee break room or designate an area away from food preparation for eating, drinking and tobacco use.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored in sanitizer at 10 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution of 100 ppm.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Sushi rice was subject to potential contamination by being prepared next to raw chicken.
Correction: Remove food from this location or provide alternate methods to protect food from contamination.
- UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS (repeated violation)
Observation: A container of used consumer napkins are being sorted through and reused for cleaning purposes.
Correction: Keep linens in a clean condition free from food residue and other forms of contamination.
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05/06/2015 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands after handling raw fish. This is a repeat violation.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 07-May-2015
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Cabbage and tomatoes found rotting in the walk-in cooler. The cabbage was then used in food preparation.
Correction: Discard unsafe or adulterated food items. Correct By: 07-May-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There is employee raw animal food being stored above consumer ready to eat food. Discussed providing a container for employees to store personal food and placing the container on the lowest shelf so that it cannot contaminate the consumer food. This is a repeat violation.
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. Correct By: 07-May-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw beef and raw chicken are stored in same container or stacked atop one another in same container in walk-in cooler. Raw chicken was stored above raw beef and scallops in the walk-in cooler
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 07-May-2015
- Critical: PHF/TCS, HOT HOLDING
Observation: Rice on counter is hot held at 78°F. The employee stated that the rice is placed into the cooler after lunch time. The rice was voluntarily discarded.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 07-May-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Tuna in the sushi display cooler near the patio is cold held at 44°F. This is a repeat violation.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 07-May-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME (repeated violation)
Observation: Utensils in 3-compartment sink are not exposed to sanitizer. This is a repeat violation.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Correct By: 07-May-2015
- Critical: TOXIC SUBSTANCES - STORAGE (repeated violation)
Observation: Hand sanitizer stored above prep table. This is a repeat violation.
Butane stored above single use containers in the sushi area.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 07-May-2015
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS AND COMMINGLING (repeated violation)
Observation: Shellstock tags are only kept for 1 week after the container is completely used. This is a repeat violation.
Correction: Shellstock tages shall be retained for 90 days using an approved record keeping system and ensuring that shellstock are not commingled.
- PROPER COOLING METHODS - CRITERIA
Observation: Rice noted cooling in a container with tight-fitting plastic wrap in the walk-in cooler. Discussed leaving the plastic off until the food is properly cooled to 41 F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the Ecolab high temperature warewashing machine is at 170° F.
Correction: Adjust the water temperature so the hot water is between 180 F and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- 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 [time period].
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee beverages were stored above the food prep table and the prep cooler.
Correction: Provide employee break room or designate an area away from food preparation for eating, drinking and tobacco use.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in soapy water.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION (repeated violation)
Observation: Wooden bowl is used for sushi rice making. This is a repeat violation.
Correction: Remove wood used for food contact surfaces unless oterwise approved for use.
- UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS
Observation: A container of used consumer napkins are being sorted through and reused for cleaning purposes.
Correction: Keep linens in a clean condition free from food residue and other forms of contamination.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The far left compartment of the 3-compartment sink leaks.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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04/30/2015 | Routine | |
| No violation noted during this evaluation. | 05/02/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not removing gloves and washing hands after handling raw shrimp.
Employee observed washing gloves when the gloves became soiled.
Employee observed cracking an egg at the hibachi grill and wiping hand on a towel.
Correction: Gloves shall be removed and hands washed when gloves become contaminated.
Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 02-May-2014
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: Cutting board not cleaned and sanitized after raw chicken was cut on it.
Knife used to cut the raw chicken was rinsed in the handwash sink and then placed on the magnetic knife strip with the other knives.
Correction: Wash, rinse and sanitize food contact surfaces anytime contamination has occurred. Correct By: 02-May-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Hibachi utensils in manual warewashing operation were only rinsed and are not exposed to the sanitizer.
Knife used to cut raw chicken was rinsed in the handwash sink and then placed on to the magnetic knife strip with the other knives.
Correction: All utensils and food contact surfaces shall be washed, rinsed and sanitized after use. Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Correct By: 02-May-2014
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04/29/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not removing gloves and washing hands after handling raw shrimp.
Employee observed washing gloves when the gloves became soiled.
Employee observed cracking an egg at the hibachi grill and wiping hand on a towel.
Correction: Gloves shall be removed and hands washed when gloves become contaminated.
Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 02-May-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat vegetables stored under raw shrimp in the walk-in cooler.
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, COLD HOLDING
Observation: Raw shell eggs observed on the food prep counter at 71°F. The chef voluntarily discarded the eggs.
Correction: Maintain cold potentially hazardous foods at or below 41°F by keeping them in the cooler. Correct By: 02-May-2014
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: Cutting board not cleaned and sanitized after raw chicken was cut on it.
Knife used to cut the raw chicken was rinsed in the handwash sink and then placed on the magnetic knife strip with the other knives.
Correction: Wash, rinse and sanitize food contact surfaces anytime contamination has occurred. Correct By: 02-May-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Hibachi utensils in manual warewashing operation were only rinsed and are not exposed to the sanitizer.
Knife used to cut raw chicken was rinsed in the handwash sink and then placed on to the magnetic knife strip with the other knives.
Correction: All utensils and food contact surfaces shall be washed, rinsed and sanitized after use. Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period. Correct By: 02-May-2014
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Rubbing alcohol and primer observed stored over food prep table.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS AND COMMINGLING
Observation: Shellstock record keeping system is only for a few days after the oysters are used.
Correction: Shellstock tages shall be retained for 90 days using an approved record keeping system and ensuring that shellstock are not commingled.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be used as a waste sink at the bar during inspection and is unavailable for proper handwashing.
Handwashing sink observed to be used for thawing crab at the sushi bar during inspection and is unavailable for proper handwashing.
Correction: A handwash sink may only be used for handwashing. Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HAND DRYING PROVISION
Observation: Cloth re-usable towels observed at the bar handwash sink.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wood bowl used for sushi rice noted in the kitchen.
Correction: Remove wood used for food contact surfaces and replace with an NSF approved surface that is smooth, non-absorbent, easily cleanable and durable.
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04/25/2014 | Routine | |
| No violation noted during this evaluation. | 10/21/2013 | Pre-inspection | |
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