RecordWell Data

Ale Tuna Japanese Restaurant

800 WINDSOR ST, Sun Prairie, WI 53590 · Dane County

38cited violations
19serious tier
6inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2024-00031
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20263248
2025177
2024274

Inspections

  1. Jun 4, 2026 Re-Inspection · No Reinspection Required

    No violations cited.

  2. Apr 10, 2026 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment. Operator stated they completed the course work but need to take the proctored exam.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION - Not Corrected

      Food is not protected from cross contamination. In the kitchen 3 door cookline cooler, raw chicken was stored over raw beef. In the kitchen 1 door cookline cooler, raw shrimp was stored over a can of ready-to-eat whipped topping.

      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 - SYSTEM - Not Corrected

      A date marking system is not in place for ready-to-eat TCS foods. Various foods throughout the establishment are not dated. Tofu in the cookline prep cooler is held past the expiration date of 1/8/2026.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Not serious Good Retail Practice Corrected on site

      FOOD- THAWING ROP FISH - Not Corrected

      White tuna at 39F was thawed in reduced oxygen packaging.

      Correction: Remove fish from ROP prior to thawing. Discard white tuna.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED - Not Corrected

      The pail of soy sauce that was stored on the floor did not have the lid on the pail securely and was uncovered. Various spices and food ingredients by the cookline were 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

      HANDSINK - TEMPERED WATER - Not Corrected

      The handsink which was added since the last inspection by the cooking equipment does not have tempered water. Operator stated they installed the handsink themselves and did not hook up the sink to the hot water line.

      Correction: Provide a water temperature of at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Not serious Good Retail Practice Corrected on site

      PEST - DOOR/WINDOW OPEN - Not Corrected

      The back door to the kitchen was not completely closed, allowing the possible entry of insects or rodents.

      Correction: Keep door closed to prevent the entry of insects or rodents.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE - Not Corrected

      Evidence of pests observed. Mouse droppings were observed on top of the dishwasher.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN - Not Corrected

      There is grease and food debris build-up on the floor under shelves and equipment throughout the kitchen.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR - Not Corrected

      A pail of soy sauce stored on the floor by the back kitchen door.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS - Not Corrected

      In-use utensil improperly stored. Pint plastic container stored floating in soy sauce in the soy sauce bucket.

      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 - Not Corrected

      The 2 door refrigerator below the sushi counter is holding spicy tuna at 58F, imitation crab at 55F, salmon at 57F, as well as other TCS foods >55F. Additionally, ponzu sauce and other sauces opened and stored at room temperature indicate to refrigerate after opening.

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

      Code WFC 3-501.16

  3. Jan 15, 2026 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment. Operator stated they completed the course work but need to take the proctored exam.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. In the kitchen 3 door cookline cooler, raw chicken was stored over raw beef. In the kitchen 1 door cookline cooler, raw shrimp was stored over a can of ready-to-eat whipped topping.

      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 - SYSTEM

      A date marking system is not in place for ready-to-eat TCS foods. Various foods throughout the establishment are not dated. Tofu in the cookline prep cooler is held past the expiration date of 1/8/2026.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Not serious Good Retail Practice Corrected on site

      FOOD- THAWING ROP FISH

      White tuna at 39F was thawed in reduced oxygen packaging.

      Correction: Remove fish from ROP prior to thawing. Discard white tuna.

      Code WFC 3-501.13(E)

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      The pail of soy sauce that was stored on the floor did not have the lid on the pail securely and was uncovered. Various spices and food ingredients by the cookline were 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

      HANDSINK - TEMPERED WATER

      The handsink which was added since the last inspection by the cooking equipment does not have tempered water. Operator stated they installed the handsink themselves and did not hook up the sink to the hot water line.

      Correction: Provide a water temperature of at least 100 degrees F.

      Code WFC 5-202.12(A)

    • Not serious Good Retail Practice Corrected on site

      PEST - DOOR/WINDOW OPEN

      The back door to the kitchen was not completely closed, allowing the possible entry of insects or rodents.

      Correction: Keep door closed to prevent the entry of insects or rodents.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PEST - EVIDENCE

      Evidence of pests observed. Mouse droppings were observed on top of the dishwasher.

      Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

      Code WFC 6-501.111

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      There is grease and food debris build-up on the floor under shelves and equipment throughout the kitchen.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice Corrected on site

      STORAGE - FOOD ON FLOOR

      A pail of soy sauce stored on the floor by the back kitchen door.

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

      Code WFC 3-305.11

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil improperly stored. Pint plastic container stored floating in soy sauce in the soy sauce bucket.

      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

      The 2 door refrigerator below the sushi counter is holding spicy tuna at 58F, imitation crab at 55F, salmon at 57F, as well as other TCS foods >55F. Additionally, ponzu sauce and other sauces opened and stored at room temperature indicate to refrigerate after opening.

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

      Code WFC 3-501.16

  4. Mar 11, 2025 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      CROSS CONTAMINATION

      Food is not protected from cross contamination. Raw chicken and raw shell eggs stored over ready-to-eat pickled ginger and ready-to-eat sauces 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 - SYSTEM

      A date marking system is not in place for ready-to-eat TCS foods. Spicy mayo sauce and thawed shrimp dumplings are not dated. Ginger dressing sauce held for more than 7 days, dated 2/4/2025.

      Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

      Code WFC 3-501.17

    • Serious Priority (CDC risk factor)

      EMPLOYEE HEALTH REPORTING

      Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

      Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

      Code WFC 2-201.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for chlorine in the wiping cloth bucket solution used for food contact surfaces is 10 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) Corrected on site

      TEMPERATURE - COLD HOLDING

      Ginger dressing at 48F stored in the front cooler by the POS system. This glass door cooler maintain air temperatures 45F-50F.

      Correction: Maintain cold TCS foods at or below 41 degrees F, or use time as a public health control.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for the sushi rice and tempura batter.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

  5. Apr 4, 2024 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER - Not Corrected

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE - Not Corrected

      The outside of the dishwasher has plastic coating on the stainless steel and this surface is not easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove the plastic coating on the outside surfaces of the dishwasher.

      Code WFC 4-101.19

  6. Apr 1, 2024 Pre-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CERTIFIED FOOD MANAGER

      There is no certified food protection manager for the establishment.

      Correction: Provide a certified food protection manager.

      Code WFC 12-201.11

    • Not serious Good Retail Practice

      CLEANABLE - NONFOOD SURFACE

      The outside of the dishwasher has plastic coating on the stainless steel and this surface is not easily cleanable.

      Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove the plastic coating on the outside surfaces of the dishwasher.

      Code WFC 4-101.19

    • Not serious Good Retail Practice

      GOOD REPAIR - EQUIPMENT

      Large prep cooler in the kitchen was not on during time of pre-inspection. Operator stated when they tested the cooler recently, it was not maintaining 41F or below.

      Correction: Maintain equipment in good repair.

      Code WFC 4-501.11

    • Serious Priority (CDC risk factor)

      HANDWASHING - SOAP

      Soap not available at food employee handwash sink at front counter.

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

      Code WFC 6-301.11

    • Serious Priority (CDC risk factor)

      TIME AS A PUBLIC HEALTH CONTROL

      Operator has no written plan for using time as a public health control for the sushi rice.

      Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

      Code WFC 3-501.19

Source: Public Health Madison & Dane County. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.