Fuji Sushi & Hibachi

IN-USE UTENSILS

In - use utensil (whisk) noted being stored in a stagnant bucket of water. Chlorine sanitizer water or a dipper well with coninuously running water must be used; or the whisk must be stored on a clean dry and sanitized surface between uses. Also a bowls/dishes were noted being used as a scoops in the sugar and flour bins. All scoops must have a handle and not allow the handle to contact the food product.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Cooked tempura shrimp noted not being held at 41 degrees Fahrenheit or below. The tempura shrimp was noted sitting in a pan on the counter at room temperature with an internal temperature of 70F. After cooking the tempura shrimp it must be placed in the cooler or marked with a date and time of preparation and disposed of after 4 hours. Using the cooler would be preferable.

CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen. Wiping cloths must be stored in sanitizer water buckets or hung to dry after use.

CROSS CONTAMINATION Critical

Raw beef noted over cooked noodles. This presents a cross contamination risk and was corrected by moving the noodles above the beef for storage.

CROSS CONTAMINATION Critical

Raw beef noted stored over sushi seafood in the walk-in cooler on the rolling steel speed rack. This presents a cross contamination risk and the beef was moved below all the sushi and seafood to correct the violation.

COLD AND HOT STORAGE EQUIPMENT Critical

Hot holding unit in the facility being used for hot holding temp of 140 degrees F for the fried rice was not functioning adequately. The unit had been unplugged. Once the plug was placed back into the outlet power was restored correcting the violation.

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.

NON FOOD CONTACT SURFACES - DESIGN

Duct tape noted on edge of prep counter in sushi area needs to be removed as it is not an approved easily sanitizable kitchen surface. Also the fan guards in the walk-in cooler need to be cleaned.

FOOD DISPLAY SERVICE AND TRANSPORT TEMP Critical

Cooked tempura shrimp and raw eggs noted not being held at 41 degrees fahrenheit or below. Food had very recently been prepared or removed from cooler and was allowed to go back to the cooler. Critical violation corrected through training on food safety.

HANDWASHING LAVATORIES AND SUPPLIES Critical

A hand drying device was noted not provided at the hand washing lavatory in the kitchen ware-wash area and hibachi area. Batteries were dead in all 3 of these paper towel dispensers. Batteries were changed or paper towels were placed at each hand sink to correct the violation.

CROSS CONTAMINATION Critical

Raw meat noted being stored above food not requiring the same final cooking temperature. Raw salmon and lobster noted above vegetables.

NON FOOD CONTACT SURFACES - CLEAN

Outsides of some equipment in the kitchen and outside of rolling sauce buckets in walk-in cooler noted in need of cleaning.

IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the flour/starch bin. Also a bowls/dishes were noted being used as a scoop in the sugar bin 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.

CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen.

PREMISES

Cell phone noted not properly located. Upon entrance to the kitchen a phone was noted on the clean dish shelf leaning against the stack of clean plates.