Fuji Japanese Steak, Seafood & Sushi House

Observed several TCS food items in two reach-in coolers out of temperature. Meats reach-in cooler temperatures varied from 42-49F. Items out of temperature for meats reach-in cooler include: raw scallops at 42F, raw shrimp at 44F, raw steak at 45F, and raw chicken at 49F. Items were relocated to the walk-in cooler. Cooler does not seem to be maintaining food temperatures below 41F. Reach-in cooler across from grill also had multiple items out of temperature. Temperatures varied from 45-50F. Items out of temperature include as follows: raw steak at 45F, pork dumplings at 47F, Chicken nuggets at 50F. Items were relocated to the walk-in cooler. Cooler is not maintaining food temperatures below 41F. Informed PIC that ice can be used as supplemental if storing any TCS foods in reach-in coolers before they are serviced. TCS food items must be held at 41F or below. I will be back later this week to confirm both reach-in coolers are temping at 41F or below.

Observed sushi rice at sushi bar at 88F. I informed PIC on options for using time control procedure for rice. PIC did not have written procedures for using a time system for food safety at the time of the inspection or prior evidence of keeping track of Time as a Public Health Control. I informed the PIC they can use labels on the rice cooker that has the prep time and the discard time. PIC states they put labels, however there were no labels on three of the rice cookers that were hot holding the sushi rice. PIC labeled rice cookers after informed. Labels must be placed or rice cookers to confirm Time as a Public Health Control is in compliance.

Main dish machine sanitizer level is below 50ppm chlorine (at 10ppm chlorine).The Chlorine tube was clogged. PIC and staff was able to unclog chlorine tube yet the dish machine was still not able to provide a sanitized dish. The dish machine was still in use even though it was not providing a sanitized dish. The dish machine must be serviced to ensure that sanitizer is reaching 50ppm chlorine at plate level. PIC states they contacted repairman to come out later today to fix the dish machine. I informed PIC to discontinue use of the dish machine and switch to the 3-compartment sink method (which was already set up at the time of the inspection) until I verify that the dish machine is providing a sanitized dish at least at 50 ppm chlorine. The chlorine concentration at the dish machine at the bar for the glasses is reading 0ppm chlorine. Discontinue use of glasswasher until dish machine is serviced and producing a sanitized dish at 50 ppm chlorine. I will be back later this week when called that both dish machines are repaired to confirm they are producing a sanitized dish at least 50pppm chlorine.

No sanitizer test strips were observed on-site at the facility. The establishment must maintain chlorine test strips at all times to verify the sanitizer concentration levels are properly sanitizing for the three-compartment sink, the chemical sanitizing dish machine in the main kitchen prep area, and the glass washing machine at the sushi bar.

Observed employee washing dishware not washing his hands between handling the dirty dishware and clean dishware. Employee was educated on-site along with PIC. (There is a handsink in the dish area that was not working and must be restored to working order). Hands must be properly washed before handling clean dishware.

Observed several TCS food items in reach in unit across from grill area at temps of 45-54. Items were either discarded or relocated. Cooler does not seem to be maintaining food temperatures below 41. Use ice as supplemental if storing any TCS in this unit before it can be serviced. TCS food items must be held at 41 and below. Observed tempura batter mix on ice with pieces of food product in it at temp of 50F Batter was discarded. If using an ice, ensure that proper ice water bath is made so that product is surrounded by ice water and product is maintained at 41 and below.

Observed sushi(rice) on counter at temps of 90-106F. Discussed options with PIC for using time control procedure for rice. Rice was discarded during inspection that had reached a 4 hour hold time. A written procedure for using a time system for food safety must available and discard times must be marked on the rice.

Main dish machine sanitizer level is below 50ppm chlorine (between 10 and 50).Machine was primed but was still not working properly. Dish machine must be serviced to ensure that sanitizer is reaching 50ppm cl at the level of the plate. Use 3 comp sink (which was setup already) to sanitize dishware until the machine is serviced. Chlorine level in bar glass washer is low (around 10 ppm chlorine). Glasswasher should not be used until is serviced and sanitizing properly.

Observed eggs , rice sitting out at room temp. Discarded. observed salad in in prep top cooler at 48. chicken and other raw items in cooler at 45. all items moved to walk in cooler . items must be cold hold at 41 or less.

Observed cooked chicken on stove at 115f. Discarded. Hot items must be held at 135f or better.

Observed sushi, rice w/vinegar in cooler w/ no time labeled. must be labeled w/ 4hr time limit then discarded.

Bulk food containers must be labeled as to contents.

Wipe clothes must be stored in sanitizer solution between uses.

Hand wash signage missing on men's restroom. post choking poster in customer area.

Leave scoop handles up out of food.

Do not preset plates at sushi bar. invert sauce bowls, plates,etc. that are stored in customer area.

Invert single-service items in kitchen.

Women's restroom trash cans must have lids.