Ace Sushi @ Fresh Thyme 704

Year by year

Inspections

1. Oct 3, 2025 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for acidified rice approval is expired. Current variance and HACCP plan are for a second location in WI. Corporate will submit variance request and HACCP plan for this location for approval.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. WI DATCP approval expired in 2023. Regional manager reached out to corporate regarding expiration of letter. Other location has an unexpired WI DATCP approval. Variance and HACCP plan will be submitted to WI DATCP for approval.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Variance and HACCP plan will be submitted to WI DATCP for approval.

     Code 1-105.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION

     Linens used for lining food containers or baskets are not changed at each refill for a new consumer. Napkins were used in containers for soaking excess liquids. PIC stated food grade liners would be obtained from Fresh Thyme to replace the napkins.

     Correction: Discard contaminated food and replace the linens in the containers or baskets each time the containers are used for a new consumer.

     Code 3-304.13

2. Mar 27, 2025 Re-inspection · No items found

   No violations cited.

3. Mar 14, 2025 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for testing pH of sushi rice is not being followed or documentation is not available for review by the regulatory authority. Observed pH meter is not being calibrated being testing sushi rice and not being documented. Has not been document last week nor several days back in Novemeber 2024. PIC stated they will get more reagents so employee can calibrate the pH meter to test sushi rice and document it. Returned on 3/14/2025 for reinspection. Thermometer and pH meter have been calibrated nor recorded since 3/4/2025. No information was recorded om 3/13/2025. Instructed Person In Charge to fill out daily reports in HACCP logs daily and accurately. PIC stated they will follow the HACCP book and logs. Called and spoke with Regional Manager and Regional Manager is going to provide traning.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed 2 door cooler is not equipped with an integral or permanently affixed temperature measuring device. Informed Person In Charge and PIC stated they will order a internal thermometer for the cooler. Returned on 3/14/2025 for reinspection and 2 door still does not have thermometer. Instructed PIC to have a thermometer in 2 door cooler.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

4. Mar 4, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after returning from a different location of establishment. Employee entered the kitchen, don a pair of gloves, and then proceeded to prepare poke bowels. Instructed employee to wash their hands. Employee discarded gloves, wash their hands and don a new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for testing pH of sushi rice is not being followed or documentation is not available for review by the regulatory authority. Observed pH meter is not being calibrated being testing sushi rice and not being documented. Has not been document last week nor several days back in Novemeber 2024. PIC stated they will get more reagents so employee can calibrate the pH meter to test sushi rice and document it.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed 2 door cooler is not equipped with an integral or permanently affixed temperature measuring device. Informed Person In Charge and PIC stated they will order a internal thermometer for the cooler.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the inside of the 2 door prep cooler and 2 door cooler are not cleaned on a frequent basis. Observed accumulation of debris. Instruct PIC to increase the cleaning frequency of the cooler. PIC stated they will have an employee clean them more often.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

5. Feb 20, 2025 Routine · 1 priority
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Observed prepared crab meat sushi and cream cheese on prep table sitting out at ambient room temperature. Employee has left establishment. Stay at establishment over 45 minutes and employee has not returned. Estblishment rents from Fresh Thyme. Spoke with PIC of Fresh Thyme. PIC had employee from Fresh Thyme discarded creab meat sushi and cream sitting out at ambient room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

6. Mar 19, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after he took his gloves off, scratched a spot on his face and regloved. I stopped him once he regloved and informed him he must wash his hands before regloving.Corrected on site and provided education.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Hand sink in the sushi area was not working. Informed the store manager and he stated the plumbers did not turn it back on after fixing the leak. He then turned the water back on. Corrected on site.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)