Facility:
FUJI SUSHI & HIBACHI
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 12/9/2024
Total Score:84
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw meat noted being stored above cooked noodles. Raw meat is never to be stored over pre-cooked or ready-to-eat products. Corrected with training on the topic. |
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Sushi rice temperature noted not being kept above 140?F or below 41?F. Sushi rice stored at room temperature. Time or acidification must be used to store at room temperature. Time will be used going forward the time must be written down everytime product is prepared and product must be thrown away after 4 hours. Corrected through education the topic. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the kitchen and hibachi. Paper towels were replaced or batteries were changed in the dispensers to correct the violations. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| The hand washing lavatory in the sushi prep area noted being used for other than hand washing. Corrected by training on the topic. |
Non-Critical Violations
| 2 points: CONTAMINATION DURING STORAGE |
| Flour and other ingredients noted in non-food grade containers (black garbage cans in dry storage room). Replace these containers with food grade bins/containers. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the rice. Also a bowls/dishes were noted being used a scoop in the flour sugar and buckets of sauces in walk-in cooler. All scoops must have a handle and not allow the handle to contact food product. |
| 1 points: IN-USE UTENSILS |
| Knives noted being stored in an unclean location in gap between coolers. This area cannot be santized effectively and the knives cannot be stored here. |
Inspection Date: 6/3/2024
Total Score:85
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw shrimp noted over sauce bucket. Also Raw beef noted over raw shrimp. Corrected by reorganizing coolers. |
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Reach-in cooler in the facility being used for cold holding temp of 41 degrees ?F was not functioning adequately. Coolers had been accidentally turned off. All TCS foods including meats were permanently removed from service to correct the violation. Will re-inspect the cooler when hand sink is re-inspected. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| The hand washing lavatory noted with no cold water provided. Must be repaired and will be re-inspected in 10 days. Also another hand sink was shut off due to small water drip. Water was turned back on to correct the violation. Water must be left on at ALL TIMES. Hand sink blocked with towel bucket in hibachi area. Do not place anything in hand sink basins. |
Non-Critical Violations
| 2 points: CONTAMINATION DURING STORAGE |
| Flour and other ingredients noted in non-food grade containers. Replace these containers with food grade bins/containers. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the ice. Also a bowl was noted being used a scoop in the flour sugar and ice.All scoops must have a handle and not allow the handle to contact food product. |