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Business Info

Restaurant: Asiana
Address: 1198 George Towne Drive, Pewaukee, WI 53072
Phone: (262) 695-3888
Total inspections: 5
Last inspection: Feb 11, 2011

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
• Handwashing not observed during inspection.
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.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-
Contact Surfaces, and Utensils.C
• Ice machine.
• Air gaps.
• Handles of coolers, freezers, microwaves, equipment.
• Handwash sink on grill line.
• Inside bottoms of some coolers.
(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.
Violation 37 D: 3-304.13 Linens and Napkins, Use Limitation.
• Linens and napkins used throughout in direct contact with food – rice, sushi fish, garnishes, etc.
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.
• Food on floor in walk-in freezer. Corrected at time of inspection.
(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 45 I: 4-101.111 Nonfood-Contact Surfaces.
• Clean dishware stored in warewash area, just 6” off of floor – under counters, etc. This is a poor place to store these items as it is a
high moisture area and exposed to much splash.
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.
Violation 33 A: 3-501.12 Potentially Hazardous Food, Slacking.
• Packaged fish in sushi area being slacked at room temperature, partially thawed. Corrected at time of inspection.
Frozen POTENTIALLY HAZARDOUS FOOD that is SLACKED to moderate the temperature shall be held:
(A) Under refrigeration that maintains the FOOD temperature at 41 degrees F or less, as specified
in Subparagraph 3-501.16(A)(2); or
(B) At any temperature if the FOOD remains frozen.
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.
• Labels needed for food items that are not obviously recognized or out of original container. Also, several food storage bags are not “food
grade”.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• To go containers used as scoops throughout establishment and are left stored in the food container. Scoops with handles should be
provided.
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).
1. Annual verification review of required HACCP plan with the establishment manager. Evaluate the product, the process, and the HACCP records
with the manager.
This establishment has a required HACCP plan for the following products:
Sushi rice
Vendor verification for parasite destruction available for fish served raw.
Review all Critical Control Point Records for the most recent production date of products produced under required HACCP plans. Describe the
product and any problem with the HACCP plan when there is a "No" answer.
1. Do monitoring methods and frequency of monitoring critical control points demonstrate control of hazards? Yes___X____ No______
2. Are critical control limits adequate? Yes__X____ No______
3. Do corrective actions properly address a hazard that is not within critical limits? Yes_X_____
No________
4. Has the product description changed? Yes______ No___X___
5. Has the formula changed? Yes______ No___X___
6. Have the ingredients changed? Yes______ No__X____
7. Any new product storage methods? Yes______ No__X____
8. Has the process flow changed? Yes______ No___X____
9. Have there been any confirmed food safety consumer complaints? Yes______ No____X___
10. Are HACCP records being properly maintained and recorded? Yes__X____ No _______
* Be sure to include year when writing the date – there are several years worth of pH charts – keep back logs in another location to avoid
confusion.
11. The HACCP plan for this establishment is being followed and records maintained.
Yes___X_____ No_______
If the HACCP plan is not being followed and hazards are not being properly controlled, products made under the required HACCP plan must be
discontinued until the HACCP plan is revised to control the hazards and approved by the department and/or the state Department of Agriculture,
Trade, and Consumer Protection.

Low-temperature dish machine - Ecolab chlorine sanitizer - 100ppm + three-compartment sink - Oasis 146 quat sanitizer -200ppm + two air-gapped
food prep sinks in "prep room" + waitress station handwash sink + sushi bar handwash sink + grill-line handwash sink + food prep room handwash
sink + multiple single-compartment sinks + bar has dish machine - 100ppm chlorine sanitizer + three-compartment sink + bar handwash sink + two
mop / utility sinks. Bleach in buckets - greater than 200ppm chlorine

Temperatures taken at time of inspection:
Sushi:
Prep cooler - 37f Display coolers - 40f, 36f
Prep coolers - 40f, 35f
Server station:
Chest freezer - 15f Fried rice - 150f
White rice - 160f Brown rice - 165f
Hot and sour soup - 160f Broth - 177f
Glass door cooler - 37f
Front line:
Prep cooler, lower (air) - 33f, upper (raw chicken) - 37f
Back line:
Freezer - (-)26f Prep cooler - 41f
Prep cooler (sandwich tray) - 38f
Misc.:
Bar coolers - 31f - 37f Bev air cooler (Hibichi) - 41f
Rice - 161f Walk-in meat cooler - 32f
Walk-in cooler - 39f Walk-in freezer - (-)6f
Walk-in beer cooler - 31f

This is a follow-up to the routine inspection done on 11-17-09. The following violations have been corrected:
06C) More handwashing being done, am told it was discussed at employee meeting as well.
14F) Food contact surfaces have been cleaned: ice machine, air gaps, handles of equipment, grill-line handwash sink, insides of coolers.
37D) Linens are no longer used for storage of food. Food now dried and then stored without absorbent towel.
37E) Food no longer stored on floor of walk-in freezer.
45I) Clean dishware no longer store don floor in warewash area.
33A) Food (potentially hazardous items) now properly thawed under running water, in cooler.
35F) All food, sauces out of original container are now properly labeled.
41A) Scoops with handles now available for most items needing scoops.
* Sushi rice logs now organized and up to date with proper dating.

Received a complaint on 12-17-09 stating that there are cockroaches in the establishment. Complaintant had a lunch dish on 12/16 containing
beef and vegetables that had a cockroach in it. He also noticed a cockroach in the front lobby on his way out.
At time of visit and recent routine inspection, no evidence of cockroach activity noted. Owner / operator suspects complaint may have come
from an unhappy customer. Discussed the possibility of cockroaches getting into the establishmetn via the clothing / coats of customers /
employees. currently there is no regular pest control but operator has been instructed to call a pest control company for "evaluation". Will
follow-up early January.

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.C
• Hand washing was not being done properly (provided hand washing handout).
(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 37 E: 3-305.11 Food Storage.
• Observed food on floor of walk-in cooler, open bag of bread crumbs not protected from contamination, exposed spices near Wok station and
uncovered container in 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.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
• Observed employee using towel without proper disinfectant on cutting board at sushi bar.
(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 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• The following items need to be cleaned:
Vent covers in walk-in beer cooler, soda nozzles, lids to spices, air gap pipe in food prep sink at Japanese kitchen, right side of food
prep sink in Japanese kitchen, outsides of microwaves, outsides of all squeeze bottles and sealant around sushi bar sink may need to be
replaced to make it easily cleanable.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

They have the documentation of fish parasite destruction as well as pH meters and logs.
Equipment used:
Hand wash sinks at sushi bar, bar, service station, Wok station and food prep station. Chlorine based dishwasher in kitchen at 50 ppm with
test strips available. Bar chlorine dishwasher at 50 ppm. 4 compartments sink with Quat 146 at 200 ppm. The fourth compartment of the 4
compartment sink is used as a hand wash sink for dishwasher and in Japanese kitchen. Mop sink, food prep sink in Japanese Kitchen, two food
prep sinks in food prep area.
Temperatures recorded:
SUSHI BAR:
Reach-in cooler 32 F, 31 F and 27 F
Sushi fish display 40 F and 35 F
SERVICE STATION:
Ice cream freezer 20 F
Ginger dressing 41 F
Soup 162 F
White rice 170 F
Brown rice 162 F
WOK STATION:
Reach-in cooler 34 F
Mushrooms 41 F
Raw shrimp 40 F
Broccoli 40 F
JAPANESE KITCHEN:
Reach-in freezer (-4 F)
Reach-in cooler 32 F
FOOD PREP:
Reach-in cooler 34 F
Sauce 41 F
WALK-INS:
Beer 32 F
Walk-in cooler 32 F and 32 F
Walk-in freezer (-4 F)
BAR:
Reach-in coolers 34 F, 34 F and 35 F

This is a follow up inspection to the routine inspection from 2/03/2011.
Violation 07 A and 39 A: Manager stated that he had a staff meeting to discuss proper hand washing and sanitizing of all food contact
surfaces. At the time of this inspection, there was not any food prep or dish washing done to observe.
Violation 37 E: All food storage issues have been corrected.
Violation 47 A: All equipment has been cleaned or replaced.

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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

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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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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