Sushi With Gusto

662 N. 4TH ST, Tomahawk, WI 54487 · Lincoln County

41cited violations

16serious tier

8inspections

Establishment

Type: Retail food (not serving meals) (Retail Food - Not Serving Meals, Complex)
Inspected by: Lincoln County Health Department
License / ID: MWIS-C28NNP
Status: Permitted
Phone: (980) 395-3791
Official record: Lincoln County Health Department inspection reports

Year by year

Year	Inspections	Violations	Serious
2025	4	14	4
2024	3	21	11
2023	1	6	1

Inspections

Nov 7, 2025 Re-inspection · No items found

No violations cited.
Nov 6, 2025 Routine · 3 priority, 4 priority foundation, 3 core, 2 repeat
- Serious Priority Repeat
  HACCP PLAN - SUPPORTING DOCUMENTS
  
  After a review of the HACCP Plan, supporting documents are filled out a day ahead of time and includes inaccurate information.
  
  Correction: Provide supporting documents and any other information as requested by the department or its Agent.
  
  Code 1-106.12 (E) and (F)
- Serious Priority
  SAFE UNADULTERATED AND HONESTLY PRESENTED
  
  Food is being prepared after storage in containers that are not cleaned on a frequent basis. Only container with date marking is from 4/7/2025.
  
  Correction: Discard unsafe, adulterated or not honestly presented food items.
  
  Code 3-101.11
- Serious Priority
  TCS FOOD - COLD HOLDING
  
  Multiple food items in display cooler are cold held at 45-51°F.
  
  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)
- Not serious Priority Foundation
  PERSON IN CHARGE - HOT AND COLD HOLDING
  
  The Person in Charge (PIC) is not monitoring the food temperatures for foods during cold holding. Multiple food items in the display cooler are above 41 deg.
  
  Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.
  
  Code 2-103.11 (I)
- Not serious Priority Foundation
  PERSON IN CHARGE - SANITIZATION
  
  The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Food containers in cooler are sticky and a label from 4/7/2025 is still on one of the containers with no evidence of being washed, rinsed and sanitized since.
  
  Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..
  
  Code 2-103.11 (K)
- Not serious Priority Foundation Repeat
  RTE/TCS FOOD - PROPER DATE MARKING
  
  No items in the prep cooler are properly date marked. Only date marking found is from 4/7/2025.
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
- Not serious Priority Foundation
  FOOD CONTACT SURFACES - SOILED
  
  Food containers in prep cooler are sticky and visibly soiled. Rice cooker is covered in dust.
  
  Correction: Maintain food contact surfaces in a clean condition.
  
  Code 4-601.11 (A)
- Not serious Core
  LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
  
  All items in the prep cooler are stored in unlabeled containers.
  
  Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
  
  Code 3-302.12
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces under the cutting board, cabinet handles unused to go containers are soiled with dust and encrusted accumulations.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN
  
  Food establishment is not following required HACCP plan for acidified rice. Documentation is being filled out the day before production. There are no logs for transporting food from one location to another.
  
  Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented.
  
  Code ATCP 75.067 (2)
Jan 28, 2025 Re-inspection · 1 priority foundation, 1 repeat
- Not serious Priority Foundation Repeat
  THAWING - REDUCED OXYGEN PACKAGED FISH
  
  Throuhg discussion, it was determined that ROP Ahi Tuna is improperly thawed leaving in packaging.
  
  Correction: Remove fish from packaging prior to thawing as indicated on the packaging. Adjust procedures or methods to properly thaw ROP fish.
  
  Code 3-501.13 (E)
Jan 21, 2025 Routine · 1 priority, 2 priority foundation, 1 repeat
- Serious Priority Repeat
  HACCP PLAN - SUPPORTING DOCUMENTS
  
  After a review of the HACCP Plan, supporting documents are not provided or are missing. Most recent logs provided are from 9/10/2024.
  
  Correction: Provide supporting documents and any other information as requested by the department or its Agent.
  
  Code 1-106.12 (E) and (F)
- Not serious Priority Foundation
  THAWING - REDUCED OXYGEN PACKAGED FISH
  
  Throuhg discussion, it was determined that ROP Ahi Tuna is improperly thawed leaving in packaging.
  
  Correction: Remove fish from packaging prior to thawing as indicated on the packaging. Adjust procedures or methods to properly thaw ROP fish.
  
  Code 3-501.13 (E)
- Not serious Priority Foundation
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Items in the prep cooler do not have any date markings.
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food are provided with date marking.
  
  Code 3-501.17 (A)
Jun 19, 2024 Re-inspection 2 · 2 priority, 1 core, 1 repeat
- Serious Priority Repeat Corrected on site
  TCS FOOD - COLD HOLDING
  
  Smoked Salmon requiring cold storage below 38 is cold held at 43..
  
  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)
- Serious Priority Corrected on site
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Cutting board has buildup of debris and brown substance on bottom indicating that the cutting board is not being properly washed, rinsed and sanitized in quite some time.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.
  
  Code 4-602.11 (C)
- Not serious Core Corrected on site
  WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
  
  Wiping cloth sanitizer solution is not at the proper concentration (<150ppm).
  
  Correction: Maintain wiping cloth sanitizer solution at the proper concentration, clean and free from visible debris.
  
  Code 3-304.14 (D)
Jun 12, 2024 Re-inspection · 3 priority, 2 priority foundation, 3 repeat
- Serious Priority Repeat
  HACCP PLAN - SUPPORTING DOCUMENTS
  
  Logs of 6/11 and 6/12 operations are not present,
  
  Correction: Provide supporting documents and any other information as requested by the department or its Agent.
  
  Code 1-106.12 (E) and (F)
- Serious Priority Repeat
  TCS FOOD - COLD HOLDING
  
  Sushi in display cooler top shelf exceeds 41°F.
  
  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)
- Serious Priority
  FOOD CONTACT SURFACES - CLEANING FREQUENCY
  
  Many soiled containers on sushi shelf in produce cooler are not clean or sanitized. Old date marking stickers date back to 2023. Soiled Knife in prep cooler has not been washed, rinsed sanitized at end of day. Cutting board has buildup of debris and brown substance on bottom indicating that the cutting board is not being properly washed, rinsed and sanitized in quite some time.
  
  Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.
  
  Code 4-602.11 (C)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS
  
  The Person in Charge (PIC) is not ensuring proper cold holding temps, date marking of products according to their HACCP/Variance.
  
  Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP/Variance so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (15)
- Not serious Priority Foundation Repeat
  DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS
  
  The Person in Charge (PIC) is not present and unable to demonstrate knowledge of HACCP Plan. Records are not available after 6/10/2024.
  
  Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP Plan so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (15)
- Not serious Priority Foundation
  RTE/TCS FOOD - PROPER DATE MARKING
  
  Sushi and all other foods in prep cooler do not have date markings except Cream Cheese. The cream cheese has a date marking.
  
  Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food items are date marked according to HACCP/variance requirements and/or 7 days. Discard improperly date marked food as required by HACCP/Variance or food that has past the 7 day shelf life.
  
  Code 3-501.17 (A)
Mar 5, 2024 Routine · 6 priority, 2 priority foundation, 4 core
- Serious Priority
  HACCP PLAN - FLOW DIAGRAM
  
  HACCP Plan not available for review.
  
  Correction: Provide a flow diagram or chart for each specific food or category in your HACCP Plan.
  
  Code 1-106.12 (C)
- Serious Priority
  HACCP PLAN - CRITICAL CONTROL POINTS
  
  HACCP plan not available for review. Tablet is not at establishment as indicated by deli staff stating potential issues with tablet at other location.
  
  Correction: In the HACCP Plan, provide a critical control point summary for each specific food or category type.
  
  Code 1-106.12 (D)
- Serious Priority
  HACCP PLAN - SUPPORTING DOCUMENTS
  
  Approvals, log, and HACCP plan are not available.
  
  Correction: Provide supporting documents and any other information as requested by the department or its Agent.
  
  Code 1-106.12 (E) and (F)
- Serious Priority
  TEMPERATURE - RECEIVED COLD
  
  Sushi product exceeded safe CH temperature in cold case approximately 10 minutes after it was recieved. Product is typically being recieved in a box with a towel over it per Deli Staff.
  
  Correction: Cold held foods shall be removed from sale or service or discarded.
  
  Code 3-202.11 (A)
- Serious Priority
  TCS FOOD - COLD HOLDING
  
  Sushi in display cooler and expired sushi in prep cooler exceeded 41°F.
  
  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)
- Serious Priority
  DATE MARKING - DISPOSITION
  
  Sushi, sauce in prep cooler, sauce in produce cooler has exceeded its date mark.
  
  Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.
  
  Code 3-501.18 (A)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS
  
  The Person in Charge (PIC) is not present and unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow. Product temp exceeded 41 degrees. Product was placed in cold case approximately 10 minutes before inspection per Trig's Deli Staff.
  
  Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (14)
- Not serious Priority Foundation
  DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS
  
  The Person in Charge (PIC) is not present and unable to demonstrate knowledge of HACCP Plan. Records are not available after April 29, 2023
  
  Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP Plan so they are able to demonstrate knowledge and train employees.
  
  Code 2-102.11 (C) (15)
- Not serious Core
  CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS
  
  Evidence of a CFPM is not available at inspection.
  
  Correction: Provide an approved certified food protection manager in the food establishment within 90 days.
  
  Code 12-201.11 (A) (1)
- Not serious Core
  CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE
  
  There is no approved or current food protection manager’s certificate posted in the food establishment.
  
  Correction: Post current food protection manager certification in conspicuous view within the food establishment.
  
  Code 12-201.11 (B)
- Not serious Core
  NON-FOOD CONTACT SURFACES - CLEAN
  
  Non-food contact surfaces of prep cooler are soiled with debris. Cutting board is soiled on underside. Debris observed on brackets that hold cutting board in place. UV light shows florescence along edges, doors and interior of prep cooler.
  
  Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  
  Code 4-601.11 (C)
- Not serious Core
  LICENSE HOLDER RESPONSIBILITIES - FOLLOW HACCP PLAN
  
  Food establishment is not following required HACCP plan for temperature control.
  
  Correction: Discontinue product production involving HACCP plan until changes have been approved by the department or an action plan is provided to the regulatory authority providing measures to ensure the HACCP plan is being correctly implemented.
  
  Code ATCP 75.067 (2)
May 3, 2023 Routine · 1 priority, 1 priority foundation, 4 core
- Serious Priority
  WHEN TO WASH
  
  Employee observed not washing hands after returning to work area/changing tasks.
  
  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
  CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS
  
  Food establishment does not have procedures that address responding to vomiting or diarrheal events.
  
  Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.
  
  Code 2-501.11
- Not serious Core
  HACCP PLAN - GENERAL INFORMATION
  
  After a review of the HACCP Plan general information is missing signatures by a supervisor on documents. Ph meter was not properly functioning at time of inspection.
  
  Correction: Provide general information.
  
  Code 1-106.12 (A)
- Not serious Core
  WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
  
  Wiping cloth used for wiping surfaces stored in sanitizer that exceeds concentration limits.
  
  Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution at the appropriate concentration in between uses.
  
  Code 3-304.14 (B) (1)
- Not serious Core
  FOOD LABELS - PROVIDED
  
  Sauce bottles are not labeled.
  
  Correction: Packaged foods shall be labeled as required by law.
  
  Code 3-602.11 (A)
- Not serious Core
  FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS
  
  The underside of the cutting board on the prep cooler is not cleaned at a frequency to preclude accumulation of soil residue.
  
  Correction: Clean equipment at a frequency to preclude soil accumulation.
  
  Code 4-602.11 (D) (5)

Source: Lincoln County Health Department. History last read Oct 15, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.