RecordWell Data

Meiji Seafood Buffet

3740 S 108TH ST, Greenfield, WI 53228 · Milwaukee County

105cited violations
27serious tier
9inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Greenfield Health Department
License / ID
MFER-DJKHYR
Status
Permitted
Official record
Greenfield Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202667519
20253308

Inspections

  1. Aug 14, 2026 Follow Up · No items found

    No violations cited.

  2. Aug 13, 2026 Re-inspection · 2 priority foundation, 2 core, 4 repeat
    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date markings not observed for food held more than 24 hours.

      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 Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. This was discussed at the pre-inspection and the facility were told to have the plan approved by SWSHD prior to making sushi.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Plan was established and approved on 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      There were no common name labels on the self-serve sushi island. Sause containers (MSG, Salt, Sugar etc) did not have any labeling.

      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 Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled for rice, flour etc.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

  3. Aug 6, 2026 Follow Up · 5 priority, 7 priority foundation, 7 core, 19 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands. Employees were seen prepping foods such as cutting meat, handle ready to eat foods with bare hands and not washing their hands after they were told to put on gloves.

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

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in Cooler: raw chickens were stored above RTE foods and raw red meats were stored above vegetables.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PARASITE DESTRUCTION

      Raw or partially cooked [fish] for service in a ready-to-eat form are improperly frozen for parasite destruction. There is no guarantor of parasite destruction letter from suppliers for raw fish that are to be served raw.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      The following food items in the sushi area are cold held at >41°F. - Crab salad containers at 50-52F - Crunchy Tempura Flakes at 63.8F - Partially fried Tuna at 53F - Tuna Poke Bowl at 45.7F - Grilled Eel Poke Bowl at 55.2F - Tempura Shrimp 75.6F - Fried Sushi at 80.3F - Sushi Eel Roll 59.7F - Cut Cilantro 61F - Cooked Clams 64F - Shredded Chinese Cabbage 60.5F - Raw Oysters 52F - Short Crab Stick 58.3F

      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 Repeat

      TOXIC SUBSTANCES - STORAGE

      Chemicals (not sanitizers) in a spray bottle is stored over with single-use containers in the sushi area

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not available for review.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - COMMINGLING

      Shellstock are being commingled. There is no separation of oysters from different containers and are sold comingled at the self-serve bar.

      Correction: Shellstock shall not be commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas. Remove shellstock from sale or service.

      Code 3-203.12 (C) (2)

    • Not serious Priority Foundation Repeat

      MINIMIZE HAND CONTACT WITH NON RTE-FOODS

      Bare hand contact is not being minimized with cutting raw meats and prepping vegetables.

      Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

      Code 3-301.11 (C)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date markings not observed for food held more than 24 hours.

      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 Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. This was discussed at the pre-inspection and the facility were told to have the plan approved by SWSHD prior to making sushi.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Plan was established and approved on 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for raw RTE shellfish is missing allergen identification.

      Correction: Label information shall include the food source for each major food allergen contained in the food.

      Code 3-602.11 (B) (5)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A Quat-Sanitizer test kit is not available for checking sanitizer concentrations at the 3 compartments sink.

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

      Code 4-302.14

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      There were no common name labels on the self-serve sushi island. Sause containers (MSG, Salt, Sugar etc) did not have any labeling.

      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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      - Clean utensils were stored randomly in a large container. - Food scoopers were stored in the large containers with the handle touching the food.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep tables. Wet cloths were also used to hold cutting board in place.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      GLOVES, USE LIMITATION - CLOTH GLOVES

      Cloth gloves are being used when preparing ready-to-eat foods.

      Correction: Prohibit use of cloth gloves unless working with food that will be subsequently cooked.

      Code 3-304.15 (D)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items were stored on the floor throughout the facility.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled for rice, flour etc.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

      Plain wood container and wood ladle used for mixing sushi rice with vinegar.

      Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

      Code 4-101.17

  4. Jan 14, 2026 Follow Up · 5 priority, 7 priority foundation, 7 core, 19 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands. Employees were seen prepping foods such as cutting meat, handle ready to eat foods with bare hands and not washing their hands after they were told to put on gloves.

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

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in Cooler: raw chickens were stored above RTE foods and raw red meats were stored above vegetables.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PARASITE DESTRUCTION

      Raw or partially cooked [fish] for service in a ready-to-eat form are improperly frozen for parasite destruction. There is no guarantor of parasite destruction letter from suppliers for raw fish that are to be served raw.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      The following food items in the sushi area are cold held at >41°F. - Crab salad containers at 50-52F - Crunchy Tempura Flakes at 63.8F - Partially fried Tuna at 53F - Tuna Poke Bowl at 45.7F - Grilled Eel Poke Bowl at 55.2F - Tempura Shrimp 75.6F - Fried Sushi at 80.3F - Sushi Eel Roll 59.7F - Cut Cilantro 61F - Cooked Clams 64F - Shredded Chinese Cabbage 60.5F - Raw Oysters 52F - Short Crab Stick 58.3F

      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 Repeat

      TOXIC SUBSTANCES - STORAGE

      Chemicals (not sanitizers) in a spray bottle is stored over with single-use containers in the sushi area

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not available for review.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - COMMINGLING

      Shellstock are being commingled. There is no separation of oysters from different containers and are sold comingled at the self-serve bar.

      Correction: Shellstock shall not be commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas. Remove shellstock from sale or service.

      Code 3-203.12 (C) (2)

    • Not serious Priority Foundation Repeat

      MINIMIZE HAND CONTACT WITH NON RTE-FOODS

      Bare hand contact is not being minimized with cutting raw meats and prepping vegetables.

      Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

      Code 3-301.11 (C)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date markings not observed for food held more than 24 hours.

      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 Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. This was discussed at the pre-inspection and the facility were told to have the plan approved by SWSHD prior to making sushi.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Plan was established and approved on 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for raw RTE shellfish is missing allergen identification.

      Correction: Label information shall include the food source for each major food allergen contained in the food.

      Code 3-602.11 (B) (5)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A Quat-Sanitizer test kit is not available for checking sanitizer concentrations at the 3 compartments sink.

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

      Code 4-302.14

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      There were no common name labels on the self-serve sushi island. Sause containers (MSG, Salt, Sugar etc) did not have any labeling.

      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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      - Clean utensils were stored randomly in a large container. - Food scoopers were stored in the large containers with the handle touching the food.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep tables. Wet cloths were also used to hold cutting board in place.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      GLOVES, USE LIMITATION - CLOTH GLOVES

      Cloth gloves are being used when preparing ready-to-eat foods.

      Correction: Prohibit use of cloth gloves unless working with food that will be subsequently cooked.

      Code 3-304.15 (D)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items were stored on the floor throughout the facility.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled for rice, flour etc.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

      Plain wood container and wood ladle used for mixing sushi rice with vinegar.

      Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

      Code 4-101.17

  5. Jan 8, 2026 Re-inspection · 5 priority, 7 priority foundation, 7 core, 19 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands. Employees were seen prepping foods such as cutting meat, handle ready to eat foods with bare hands and not washing their hands after they were told to put on gloves.

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

      Code 2-301.14

    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in Cooler: raw chickens were stored above RTE foods and raw red meats were stored above vegetables.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority Repeat

      PARASITE DESTRUCTION

      Raw or partially cooked [fish] for service in a ready-to-eat form are improperly frozen for parasite destruction. There is no guarantor of parasite destruction letter from suppliers for raw fish that are to be served raw.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      The following food items in the sushi area are cold held at >41°F. - Crab salad containers at 50-52F - Crunchy Tempura Flakes at 63.8F - Partially fried Tuna at 53F - Tuna Poke Bowl at 45.7F - Grilled Eel Poke Bowl at 55.2F - Tempura Shrimp 75.6F - Fried Sushi at 80.3F - Sushi Eel Roll 59.7F - Cut Cilantro 61F - Cooked Clams 64F - Shredded Chinese Cabbage 60.5F - Raw Oysters 52F - Short Crab Stick 58.3F

      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 Repeat

      TOXIC SUBSTANCES - STORAGE

      Chemicals (not sanitizers) in a spray bottle is stored over with single-use containers in the sushi area

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not available for review.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation Repeat

      SHELLSTOCK, MAINTAINING IDENTIFICATION - COMMINGLING

      Shellstock are being commingled. There is no separation of oysters from different containers and are sold comingled at the self-serve bar.

      Correction: Shellstock shall not be commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas. Remove shellstock from sale or service.

      Code 3-203.12 (C) (2)

    • Not serious Priority Foundation Repeat

      MINIMIZE HAND CONTACT WITH NON RTE-FOODS

      Bare hand contact is not being minimized with cutting raw meats and prepping vegetables.

      Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

      Code 3-301.11 (C)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date markings not observed for food held more than 24 hours.

      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 Repeat

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. This was discussed at the pre-inspection and the facility were told to have the plan approved by SWSHD prior to making sushi.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Plan was established and approved on 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Priority Foundation Repeat

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for raw RTE shellfish is missing allergen identification.

      Correction: Label information shall include the food source for each major food allergen contained in the food.

      Code 3-602.11 (B) (5)

    • Not serious Priority Foundation Repeat

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A Quat-Sanitizer test kit is not available for checking sanitizer concentrations at the 3 compartments sink.

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

      Code 4-302.14

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      There were no common name labels on the self-serve sushi island. Sause containers (MSG, Salt, Sugar etc) did not have any labeling.

      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 Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      - Clean utensils were stored randomly in a large container. - Food scoopers were stored in the large containers with the handle touching the food.

      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°F.

      Code 3-304.12

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep tables. Wet cloths were also used to hold cutting board in place.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core Repeat

      GLOVES, USE LIMITATION - CLOTH GLOVES

      Cloth gloves are being used when preparing ready-to-eat foods.

      Correction: Prohibit use of cloth gloves unless working with food that will be subsequently cooked.

      Code 3-304.15 (D)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items were stored on the floor throughout the facility.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled for rice, flour etc.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core Repeat

      EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

      Plain wood container and wood ladle used for mixing sushi rice with vinegar.

      Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

      Code 4-101.17

  6. Jan 7, 2026 Follow Up · 4 priority, 6 priority foundation, 4 core, 14 repeat
    • Serious Priority Repeat

      FOOD ADDITIVES: APPROVED AND PROPERLY USED

      Vinegar for acidified rice that is used to alter pH is not approved for use and contains fermented food products that are not produced under HACCP

      Correction: Use only approved food additives in food. Discard contaminated or adulterated foods.

      Code 3-202.12

    • Serious Priority Repeat

      TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

      The plan for time as a public health control for 4 hours is not being followed. Rice for sushi is being held for up to 4 hours and rather than discarding after time has lapsed, food products are subsequently being used to make product and then placed out in the buffet coolers.

      Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded.

      Code 3-501.19 (B) (1), (3) and (4)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quaternary ammonia bucket and rag solutions is not being used according to EPA registered label use instructions and is at 0 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      The food contact components of the clean in place mechanical food processor is not cleaned and sanitize between use on raw animal products and vegetables. Some of the products are used in their uncooked sushi items.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - RESPONSIBILITIES, RIGHTS AND AUTHORITIES

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the rights, responsibilities and authorities assigned under the Wisconsin food code.

      Correction: The person in charge shall obtain training or training materials on the rights and responsibilities of the food employee and person in charge and the authority of the department or its agent so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (16)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

      Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

      Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

      Code 2-102.11 (C) (2)

    • Not serious Priority Foundation Repeat

      PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

      The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

      Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

      Code 2-103.11 (O)

    • Not serious Priority Foundation Repeat

      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 Priority Foundation Repeat

      APPROVED PROCEDURES - VARIANCE REQUIREMENT

      There is no documentation of an approved variance for acidification of rice or for the fermented specialty vinegar used for acidified rice.

      Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

      Code 3-502.11

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory displayed at the appropriate locations in the buffet lines.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Core Repeat

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment. Rice is acidified and the vinegar has ingredients that are fermented outside of temperature control.

      Correction: Submit a variance request following the procedures outlined under 1-105.12.

      Code 1-105.12

    • Not serious Core Repeat

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for acidified rice or for fermented oranges and other ingredients in the vinegar that is used for rice acidification.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

      Wiping cloth solution is dirty.

      Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.

      Code 3-304.14 (D)

    • Not serious Core Repeat

      WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

      Wiping cloth sanitizer solution is stored on the floor.

      Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

      Code 3-304.14 (E)

  7. Nov 11, 2025 Routine · 7 priority, 10 priority foundation, 9 core
    • Serious Priority

      WHEN TO WASH

      Employee observed not washing hands. Employees were seen prepping foods such as cutting meat, handle ready to eat foods with bare hands and not washing their hands after they were told to put on gloves.

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

      Code 2-301.14

    • Serious Priority Corrected on site

      NO BARE HAND CONTACT WITH RTE-FOODS

      Employee observed handling ready-to eat foods with their bare hands. Sushi chef was observed touching raw ready to eat salmon with his bare hands during food prep at the sushi bar.

      Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. CORRECTED: Raw salmon was discarded and educated the chef on peoper food safe handling.

      Code 3-301.11 (B)

    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Walk-in Cooler: raw chickens were stored above RTE foods and raw red meats were stored above vegetables.

      Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

      Code 3-302.11 (A) (1)

    • Serious Priority

      PARASITE DESTRUCTION

      Raw or partially cooked [fish] for service in a ready-to-eat form are improperly frozen for parasite destruction. There is no guarantor of parasite destruction letter from suppliers for raw fish that are to be served raw.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Corrected on site

      TCS FOOD - HOT HOLDING

      Sushi rice in the rice warmers were hot held at below 135°F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. CORRECTED: the rice batch outside of the 4hrs parameter for TPHC was discarded. Expiration time was added to the other batch and TPHC for sushi rice was established.

      Code 3-501.16 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      The following food items in the sushi area are cold held at >41°F. - Crab salad containers at 50-52F - Crunchy Tempura Flakes at 63.8F - Partially fried Tuna at 53F - Tuna Poke Bowl at 45.7F - Grilled Eel Poke Bowl at 55.2F - Tempura Shrimp 75.6F - Fried Sushi at 80.3F - Sushi Eel Roll 59.7F - Cut Cilantro 61F - Cooked Clams 64F - Shredded Chinese Cabbage 60.5F - Raw Oysters 52F - Short Crab Stick 58.3F

      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

      TOXIC SUBSTANCES - STORAGE

      Chemicals (not sanitizers) in a spray bottle is stored over with single-use containers in the sushi area

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code 7-201.11 (B)

    • Not serious Priority Foundation

      SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

      The date when the last shellstock was sold from the container is not available for review.

      Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

      Code 3-203.12 (B)

    • Not serious Priority Foundation

      SHELLSTOCK, MAINTAINING IDENTIFICATION - COMMINGLING

      Shellstock are being commingled. There is no separation of oysters from different containers and are sold comingled at the self-serve bar.

      Correction: Shellstock shall not be commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas. Remove shellstock from sale or service.

      Code 3-203.12 (C) (2)

    • Not serious Priority Foundation

      MINIMIZE HAND CONTACT WITH NON RTE-FOODS

      Bare hand contact is not being minimized with cutting raw meats and prepping vegetables.

      Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

      Code 3-301.11 (C)

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      ROP fish were being improperly thawed by not opening a slit on the package.

      Correction: Adjust procedures or methods to properly thaw foods.CORRECTED: Air was introduced to each package.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Date markings not observed for food held more than 24 hours.

      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

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. This was discussed at the pre-inspection and the facility were told to have the plan approved by SWSHD prior to making sushi.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Plan was established and approved on 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Priority Foundation Corrected on site

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Draft was completed and discussed during the pre-inspection, but no prior approval was given prior to the making of sushi for the sushi rice.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. CORRECTED: Procedure is in place and approved by the SWSHD 11/11/2025.

      Code 3-501.19 (A)

    • Not serious Priority Foundation

      FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

      Label information for raw RTE shellfish is missing allergen identification.

      Correction: Label information shall include the food source for each major food allergen contained in the food.

      Code 3-602.11 (B) (5)

    • Not serious Priority Foundation

      WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

      A Quat-Sanitizer test kit is not available for checking sanitizer concentrations at the 3 compartments sink.

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

      Code 4-302.14

    • Not serious Priority Foundation Corrected on site

      WAREWASHING MACHINE - HIGH TEMPERATURE - WASH SOLUTION TEMPERATURE

      The temperature of the wash solution of the high temperature dishmachine is less than 160°F (measured 120F).

      Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110 (A) or indicated by the manufacturer. CORRECTED: Ecolab was called to fix the machine. Corrected on 11/10/2025, confirmed by HD on 11/11/2025.

      Code 4-501.110 (A)

    • Not serious Priority Foundation Corrected on site

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink by the dry storage and the ice-machine area.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. CORRECTED: supplied with small container of soap.

      Code 6-301.11

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      There were no common name labels on the self-serve sushi island. Sause containers (MSG, Salt, Sugar etc) did not have any labeling.

      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

      IN-USE UTENSILS, BETWEEN USE STORAGE

      - Clean utensils were stored randomly in a large container. - Food scoopers were stored in the large containers with the handle touching the food.

      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°F.

      Code 3-304.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping cloth used for wiping surfaces stored on prep tables. Wet cloths were also used to hold cutting board in place.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      GLOVES, USE LIMITATION - CLOTH GLOVES

      Cloth gloves are being used when preparing ready-to-eat foods.

      Correction: Prohibit use of cloth gloves unless working with food that will be subsequently cooked.

      Code 3-304.15 (D)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Food items were stored on the floor throughout the facility.

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

      Code 3-305.11 (A) (3)

    • Not serious Core Corrected on site

      PROPER COOLING METHODS - IN EQUIPMENT

      Crab salads in S2-cooler were tightly wrapped or covered after being prepped at room temperature.

      Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. CORRECTED: Container lids were slightly opened for air circulation and moved to the walk-in cooler to cool faster in the colder air temperature.

      Code 3-501.15 (B)

    • Not serious Core

      FOOD LABELS - BULK FOODS LABELED

      Bulk food container is not labeled for rice, flour etc.

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core

      EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

      Plain wood container and wood ladle used for mixing sushi rice with vinegar.

      Correction: Remove wood used for food contact surfaces unless otherwise approved for use.

      Code 4-101.17

    • Not serious Core Corrected on site

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer. CORRECTED: Irreversible registering thermometer was provided on 11/11/2025.

      Code 4-302.13 (B)

  8. Oct 9, 2025 Pre-inspection Follow Up · 1 priority, 1 priority foundation, 1 core
    • Serious Priority Corrected on site

      PLUMBING - BACKFLOW PREVENTION - AIR GAP

      No air gap provided on the prep sinks.

      Correction: Provide an air gap on water supply side to protect water supply. CORRECTED: air gap was provided by cutting down the pipe from the sink.

      Code 5-202.13

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. TPHC application was emailed to the owners. This approval is needed prior to the making of sushi rice.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The facility is still in the process of cleaning and putting things together to finalize prior to receiving foods.

      Correction: The whole facility must be dusted and cleaned from debris prior to operation.

      Code 6-501.12

  9. Jul 16, 2025 Pre-inspection · No items found

    No violations cited.

Source: Greenfield Health Department. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.