Fuji Japanese Steakhouse & Sushi Bar

Inspector notes: Observed buckets of soy sauce on floor of walk-in cooler.Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge put food items on shelving at least 6 inches above floor.

Inspector notes: Observed buckets of soy sauce and soup on floor of walk-in cooler. Observed buckets of soy sauce store on floor of walk-in freezer. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge put food items on shelving at least 6 inches above floor.

Inspector notes: Observed several soy sauce single-use buckets being re-used to store soups. Single-service and single-use articles may not be reused. Person in charge discarded items.

Inspector notes: Observed facility lacking the written procedures portion of time as a public health control. Except as specified under paragraph 4. of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Methods of compliance with paragraphs 2.(i) through (iii) or 3.(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooke...

Inspector notes: Observed handwashing sink located in drink station area lacking handwashing signage. Observed handwashing sink located in sushi bar area lacking handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Person in charged posted handwashing signage at both sinks.

Inspector notes: Observed raw shelled eggs stored above cabbage in walk-in cooler. Observed a bag of carrots touching a raw bag of scallops in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Person in charge had employee rearrange food items in walk-in cooler to proper storage order to prevent cross contamination.

Inspector notes: Observed several containers of shredded cabbage stored in reach-in cooler located across from warewashing machine cold holding at temperatures greater than 41*F (see temp log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge had employee discarded food items.