Fuji Bar & Grill

Observed rice and sugar stored in large storage containers with no form of labeling. For identification purposes, ingredients must be labeled with common name of food when removed from original packaging. Label ingredients.

Observed scoops in sugar and rice containers not stored with handle above top of food/ingredient. Store scoop with handle up to avoid contact with ingredient.

observed black buildup and dust on ventilation and air returns throughout main kitchen. Advised deep cleaning.

Observed soiled interior or microwave (food splatter). Clean/sanitize to prevent buildup. Food splatter can prove to be a potential contamination risk to reheated items within the unit.

Observed "wet nesting" of stainless steel pans. Dishware must be fully air dried prior to stacking.

Observed rice stores on countertop at a temperature of 76F. Rice had previously been cold held. Also observed shrimp in grill area stored on a melted ice bath and temping at 93F. Both rice and shrimp were disposed immediately. Corrective Action: Cold held items must be maintained at a temperature of 41F or lower. PIC advised to replenish ice bath regularly and ensure thermometer is nearby to monitor temperatures.

Observed cooked chicken and steak hot held on flat top grill at a temperature of 125F. Corrective Action: Hot held items must be maintained at a temperature of 135F or higher. Dispose out of temperature items. Use probe thermometer and stainless steel lids to maintain and ensure appropriate temperature.

Observed handwashing sink (grill area) to be lacking hand soap/cleanser - none nearby. Hand wash sinks must be accessible and fully supplied with hand soap, hand drying provisions, and nearby garbage receptacle.

Observed handwashing sink (grill area) to be lacking hand drying provisions - none nearby. Hand wash sinks must be accessible and fully supplied with hand soap, hand drying provisions, and nearby garbage receptacle.

Observed standing/pooled water under hand sink (grill area) due to active leak. Repair plumbing and remove pooled water.

Observed handwashing sink being used for purposes other than hand washing (i.e., dumping and prep). Hand wash station is for hand washing only and sink must be prohibited from other uses/activities.

Observed "mold-like", slimy buildup on ice shield of ice machine. Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup.

Observed raw cement floors throughout main kitchen. Seal floors. Floors must be maintained non-absorbent, cleanable, and durable.

Observed cooked beef (102F) not held at 135F or above. All hot-held items must maintain a minimum internal temperature of 135F or higher. Discard out of temp meat. Advised holding cooked beef in shallower pan to ensure all meat is receiving the proper amount of conducted heat to remain at appropriate temp. Check temps regularly.

Observed expired CFSM certification (exp. 2022). Certification must be kept up to date. Update certification and provide a copy of new certificate to Health Dept. upon completion

Observed raw cement floors throughout main kitchen. Seal floors. Floors must be maintained non-absorbent, cleanable, and durable.

CFSM is expired.

Probe thermometer did not work.

Wire racks in WIC cooler with food debris and residue.

Floors throughout kitchen is raw cement, that needs to be sealed or painted.

Soap dispenser and hand towel dispenser not working.

Sour cream in refrigerator and drive thru out of date. (7/17/23)

Not maintaining time/ temp control log on cooked foods on the cook line.

CFSM is expired.

Water in floor through out building.

Hood system greasy. Ceiling in in cook area greasy.

Mops, brooms stored in mop sink.

Floors in cook area not sealed, concrete is spalding from grease.

Bathroom light not working in men's bathroom. Air vents in kitchen area dirty. Poor lighting in kitchen area.