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: 5/1/2025
Total Score:89
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw beef noted stored over raw seafood. Raw meats are always to be stored according to final cooking temperature. The meat with the highest required final cooking temperature must be on the bottom and the lowest required final cooking temperature on the top. An example of proper storage of raw meats is as follows from bottom to top: Bottom->Chicken beef pork seafood ready-to-eat foods (like sushi) <-top. Critical violation corrected through education on the topic and removing improperly stored foods. |
| 5 points: CROSS CONTAMINATION |
| Raw shrimp noted stored over yum yum sauce container in the walk-in cooler. Also raw seafood noted stored over vegetables in reach-in cooler. Critical violation corrected through education on the topic and removing improperly stored foods from cooler and reorganizing. |
Non-Critical Violations
| 2 points: POT HAZ RTE FOOD DATING AND DISPOSITION |
| Ready to eat potentially hazardous food in the form of yum yum sauce other sauces and other read-to-eat foods were noted not being properly dated for disposition. |
| 2 points: CONTAMINATION DURING STORAGE |
| Flour/starch and other ingredients noted in non-food grade containers (black garbage can in dry storage room). Also rice and other foods in the walk-in cooler noted stored in gray rubbermaid bins that are likely not food grade. Food grade bins made by Rubbermaid are usually white in color to signify their food grade status. Replace the flour/starch container with a food grade container and please ensure any gray rubbermaid container used for food is a food grade container and be prepared to show that to the inspector if they are. If you are not sure whether a container is food grade or not you must research that and show proof to the inspector or replace it with a known food grade container. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the rice lettuce and ice bin next to soda fountain. Also a bowls/dishes were noted being used as a scoop in the flour/starch sugar and buckets of sauces in the walk-in cooler. All scoops must have a handle and not allow the handle to contact the food product. |
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. |