Food Inspections

FUJI HIBACHI EXPRESS

Inpection Notes

1-2B -.03(3)(d) Employees not practicing correct procedures for: preparing raw animal foods separately from ready-to-eat foods, using the correct sinks designated for the preparation of specific foods, properly cleaning and sanitizing utensils, or properly cleaning and sanitizing food contact surfaces of prep areas before preparing foods or using area for a different food preparation task. It is the responsibility of the CFSM to ensure that staff have sufficient knowledge of safe food handling and preparation according to their assigned duties. The CFSM must supervise, instruct, and provide continued training to food service employees in the proper techniques of sanitary food handling and maintenance of the facility. Repeat Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Observed employee rinsing lo-mein noodles in strainer placed on bus tub/lid covered in raw chicken residues in sink of dirty utensils. Observed prep table with cutting board of raw steak beside pile of cut/prepared broccoli on table. Foods must be kept protected from cross-contamination by preventing ready to eat food from coming into contact with raw animal food during preparation by preparing raw animal foods at different times or in different/separate prep areas as ready to eat foods. COS- Lo Mein and broccoli voluntarily discarded by CFSM. Prep area to be properly cleaned and sanitized after finishing the preparation of raw steak before using table for cutting washed produce per CFSM. Corrected On-Site. Repeat Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Containers of bulk foods stored without lids or lids not being secured back in place in dry storage area. Containers of sauce and foods left uncovered when stored in WI cooler. Keep foods covered between uses and when stored to protect foods from potential debris or contamination falling into foods. COS- CFSM snapped lids back into place on containers or used lids/plastic wrap to cover foods. Corrected On-Site. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Accumulated food debris and residue on clean spoons, pans, and containers stored on shelves and speed rack. Ensure food contact surfaces of utensils are cleaned to sight and touch before sanitizing for storage/reuse. COS- CFSM placed items in dirty utensil staging area at compartment sink for re-WRS. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Slime residue observed in mouth of ice chute at soda dispenser. Clean and sanitize food-contact surfaces of soda beverage machine frequently and thoroughly enough to keep rid of accumulations. COS- CFSM cleaned ice chute with sanitizing cloth. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Wet wiping cloths left sitting out on equipment, front counters, prep table tops, and cutting boards. Wiping cloths must be stored submerged in a sanitizing solution between uses. COS- CFSM prepared sanitizer bucket to 100ppm chlorine and submerged wiping cloths. Recommend setting up an additional sanitizer bucket for font of kitchen so more convenient and accessible for employees. Corrected On-Site. Repeat Violation. 12D Violation of Code: [511-6-1.04(4)(g)] Observed half empty box of unwashed broccoli on prep table beside pile of cut unwashed broccoli on cutting board. Raw fruits and vegetables must be washed under running water at a designated sink prior to being cut or prepared. COS- cut broccoli voluntarily discarded by CFSM, remaining box of uncut broccoli washed at designated vegetable sink and new cleaned/sanitized utensils used for cutting. Corrected On-Site. New Violation. Remarks: - No utensils being washed at time of inspection. Discussed with CFSM ensuring sink compartments and air dry drainboard are cleaned (film/residues removed) prior to WRS utensils in staging area. CFSM to retrain staff with warewashing duties and to monitor practices to ensure compliance. - Reinspection required with marginal grade of "C"

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