Mt Fuji Japanese Steakhouse
Last inspected: Jan 15, 2025
67
Score
Public records show five inspections at Mt Fuji Japanese Steakhouse stretching back to 2023. Inspectors last stopped by on Jan 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been moving in the right direction: 12 violations last time, four this time.
Thermometers provided & accurate accounts for the largest share of issues, appearing four times across the record.
Mt Fuji Japanese Steakhouse's latest score of 67 falls below the Providence average of 80. On the whole, the file is mixed but not concerning.
5
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2025
Re-Inspection
2 critical violations. 2 minor violations. 3 corrected on site.
View 4 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Food product observed being store in non food grade plastic bags.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
67
Jan 6, 2025
Re-Inspection
1 critical violation.
View 1 violation
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
86
Dec 23, 2024
Routine
6 critical violations. 7 major violations. 9 minor violations. 8 corrected on site.
View 22 violations
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Towels were observed being stored on top of produce in walk in cooler. PIC informed to cease practice.
4-903.11(A)
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: A hose is connected to the faucet at the (mop sink ). This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-205.15
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (chicken and beef) were observed stored above ready-to-eat foods (produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food contacted unclean equipment or utensils
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-304.11
Plumbing installed; proper backflow devices
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment not allowed to use for sanitizing of utensils and equipment . PIC to use 3 bay sink for sanitizing until repaired/and or replaced.
4-501.114
Plumbing system not maintained in good repair
Inspector notes: Leakage observed at pipes under 3 bay sink and the prep sink air gap is unaligned with pipes under sink.
5-205.15
No soap available at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking soap.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Utensils or thermometers not in good repair or calibrated
Inspector notes: Thermometer in walk in cooler was in poor repair. Displaying inadequate ambient temperatures.
4-502.11(B)
Evidence of pests or pest control inadequate
Inspector notes: The presence of (rodents and roaches ) is not controlled as evidenced by (droppings). The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Food thawed using improper method
(corrected on site)
Inspector notes: (Fish) was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives, ice machine and vegetable peelers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC moved to 3 bay sink to washed and sanitized. Ice machine taken out of service and ice disposed.
4-601.11(A)
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Various food product) was observed held at (49-50) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.PIC voluntarily disposed of food product.
3-501.16(A)
Food contaminated by miscellaneous source
Inspector notes: Various food product observed being stored in on food grade plastic bags and bins
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses and between prep unit and prep table.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: (walk in cooler ) located in the (kitchen ) area was not in good repair. Observed ambient temperatures at 49 DF. Service call was made during inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact observed with debris: 1.Prep tables in kitchen have debris and rodent droppings 2.Ansul pipes have grease buildup. 3.Soap dispensers at sinks in hibachi area observed with dirt, debris and roach droppings 4.Grease traps observed with an accumulation of soil residue and other debris. 5.Sink surface under 3 bay sink has an accumulation of debris 6.all refrigeration units observed with food and other debris 7.pipes throughout kitchen observed with rodent droppings and other debris 8.rice cooker has debris buildup 9.food storage bins observed with debris 10.rolling carts observed with soil residue and debris
4-602.13
Physical facilities not in good repair
Inspector notes: The (walls ) in the (near stairs in basement ) area is in poor repair. Observed holes The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The (ceilings ) in the (basement) area is in poor repair. Observed holes The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Light bulbs in hood system observed in poor repair. Two Bulbs were blown.
6-303.11
13
May 2, 2023
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The ceiling in the basement in the dry storage area and liquor room is in poor repair. The physical facilities must be in good repair.
6-501.11
95
Apr 11, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hot or cold food held at improper temperature
3-501.16(A)
Food thawed using improper method
3-501.13
Physical facilities not in good repair
6-501.11
Equipment not in good repair or proper adjustment
4-501.11
70
Frequently Asked Questions
When was Mt Fuji Japanese Steakhouse last inspected?
The most recent health inspection at Mt Fuji Japanese Steakhouse on file is from Jan 15, 2025. The public record contains five inspections in total.
What is the most common violation at Mt Fuji Japanese Steakhouse?
Across the inspection record, thermometers provided & accurate has been cited four times, more than any other issue at Mt Fuji Japanese Steakhouse.
How does Mt Fuji Japanese Steakhouse compare to other restaurants in Providence?
Mt Fuji Japanese Steakhouse most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Mt Fuji Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Mt Fuji Japanese Steakhouse have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 12 previously.
What does a medium risk rating mean?
A medium risk rating at Mt Fuji Japanese Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mt Fuji Japanese Steakhouse inspected?
Based on the inspection history on file, Mt Fuji Japanese Steakhouse is inspected around three times per year on average.
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