I received check # 161 in the amount of $750.00 for the license and pre-inspection fee. The license is approved and will be mailed. The restaurant plans on opening to the public in about 1-2 weeks.
Hand wash signage was left with this report. A copy of our "Recommended Food Employee Reporting Agreement" was left with this report. Owner states that after the acidification of rice, time as a public health control will be used. All rice will be disposed of after 4 hours. You need to provide a letter from your supplier stating that the raw fish used for sushi has been frozen to the required temperatures to eliminate parasites. Yong C. Jiang took and passed the National Certified Food Manager examination on 5-27-10. He states that he has sent the application to Madison for the Wisconsin Certificate. The to-go menu consumer advisory should have an asterisk identifying the foods that are served raw or under cooked. Hand wash stations are located in the wait staff area, next to the cooks line and in the sushi bar. The restaurant has a food prep sink with an indirect waste. Low temperature dish machine with a pre-wash. 3-compartment utensil wash sink. Temperatures recorded during the inspection: Walk-in cooler - 36f Turbo reach-in cooler - 39f Coca Cola cooler - 39f Sandwich prep cooler - 41f Freezers - [0f & -10f] 3-door sushi cooler - 40f Sushi display coolers - 37f & 36f
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