5 Star Korean Bbq

Year by year

Inspections

1. Jun 26, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Meat slice is visibly soiled with food debris. It is not clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Repeat

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Shelving in dry storage area is absorbent material as well as walk in cooler shelve is no longer smooth and is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Repeat

     COOLING METHODS - Not Corrected

     Fried eggs on counter top 64 degree F after 6 hours.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Food prepared in food preparation sink in dishwash area is not protected from cross contamination. Cross contamination can occur during food preparation due to lack of shield on sink.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED - Not Corrected

     Raw beef, Tofu in the True table top cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Repeat

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sinks.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP - Not Corrected

     Soap not available at food employee handwash sink in dishwashing area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER - Not Corrected

     Spices and oil is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Spices and flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     Unapproved non-operational ice machines stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Repeat

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and Purell surface sanitizer is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Large bag of onions stored on the floor in walk in cooler.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensil improperly stored in stale water at 80F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Berg table top cooler: Cooked zucchini 56F, cooked rice noodles 56F, Kimchi 56F (ambient air 58F).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Berg table top cooler: Cooked zucchini 49F, cooked rice noodles 52F, fried tofu 49F, (ambient air 48F).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Jun 12, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     CLEAN - FOOD CONTACT SURFACES

     Meat slice is visibly soiled with food debris. It is not clean.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Repeat

     CLEANABLE - NONFOOD SURFACE

     Shelving in dry storage area is absorbent material as well as walk in cooler shelve is no longer smooth and is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Repeat

     COOLING METHODS

     Fried eggs on counter top 64 degree F after 6 hours.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food prepared in food preparation sink in dishwash area is not protected from cross contamination. Cross contamination can occur during food preparation due to lack of shield on sink.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     FOOD - UNCOVERED

     Raw beef, Tofu in the True table top cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice Repeat

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sinks.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in dishwashing area.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Spices and oil is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER

     Spices and flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Unapproved non-operational ice machines stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and Purell surface sanitizer is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in stale water at 80F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Large bag of onions stored on the floor in walk in cooler.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     Berg table top cooler: Cooked zucchini 49F, cooked rice noodles 52F, fried tofu 49F, (ambient air 48F).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Mar 14, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Repeat

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Shelving in dry storage area is absorbent material as well as walk in cooler shelve is no longer smooth and is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Food prepared in food preparation sink in dishwash area is not protected from cross contamination. Cross contamination can occur during food preparation due to lack of shield on sink.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER - Not Corrected

     Spices and flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     Unapproved non-operational ice machines stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensil improperly stored in stale water at 80F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

4. Feb 18, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Shelving in dry storage area is absorbent material as well as walk in cooler shelve is no longer smooth and is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     COOLING METHODS

     Potatoes 100 F, Bean Sprouts 105F, cooked Zucchini 96F cooled improperly at ambient air temperature 72 F for 15 minutes or more.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Shelled eggs stored above ready to eat vegetables in walk in cooler

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Kimchi 02/06 that exceeds 7 days in walk in cooler, and Tofu cold held is not datemarked in table top cooler

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in front service area is not accessible or conveniently located for dishwashing area.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Repeat

     LABEL - WORKING CONTAINER

     Spices and flour is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS

     Unapproved non-operational ice machines stored in the food establishment is unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dishwasher is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized before use.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Repeat Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in stale water at 85F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

5. Feb 15, 2024 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Repeat

     HANDWASHING - LOCATION - Not Corrected

     Food employee observed washing hands in a sink basin in dishwashing area.

     Correction: Food employees shall wash their hands in a handsink approved for handwashing.

     Code WFC 2-301.15

   • Not serious Good Retail Practice Repeat

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

6. Feb 14, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing on faucet above mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of storage racks, and shelf lining in walkin cooler are heavily soiled with food debris and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Meat slice is visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Kimchi soup 105F, beef 120F, Radish & Seaweed soup 102F on stove top after 2 hrs at ambient air temperature 73F

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken stored above zucchini onion soup in walkin cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Sauce with white mold like patched stored in walk in cooler.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in front food service area

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor)

     HANDWASHING - LOCATION

     Food employee observed washing hands in a sink basin in dishwashing area.

     Correction: Food employees shall wash their hands in a handsink approved for handwashing.

     Code WFC 2-301.15

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: Proper cooling methods, proper food storage, employee illness health reporting.

     Correction: The person in charge shall ensure or provide training so that employees are [activity].

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     Thermometer not being sanitized. The utensils, cups in front service area is not being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in stale water at 99 F and 73F. Knives stored against wall and push cart in kitchen area.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Egg patties 64F in Berg table top cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Degreaser is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WAREWASHING - SINK USE LIMITATIONS

     The warewashing sink is occurring in front one compartment sink.

     Correction: Discontinue using single dump sink for warewashing. Use dishwasher to wash utensils

     Code WFC 4-501.16(A)

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored outside of sanitizing solution.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

7. Sep 10, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

8. Aug 25, 2021 Re-Inspection · Reinspection Required

   No violations cited.

9. Aug 13, 2021 Pre-Inspection · Reinspection Required

   No violations cited.