| No violation noted during this evaluation. | 02/12/2016 | Follow Up LOC |
- Air drying of equipment and utensils
Observation: Containers and trays are stacked/stored without properly air drying after cleaning.
|
02/01/2016 | Physical Recheck |
| No violation noted during this evaluation. | 01/22/2016 | Other |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on food contact surfaces in kitchen and back prep area. Employees moved wiping cloths to sanitizer buckets and to laundry storage area.
- Air drying of equipment and utensils
Observation: Large metal containers and trays are not allowed to dry before storage. Person In Charge separated containers so they can completely dry after washing/rinse/sanitize.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Recent employees do not have a Employee Health Reporting Agreement completed in a verifiable manner.
- Eating, drinking, or using tobacco
Observation: Employee drinks in uncovered containers in kitchen, prep, and warewashing areas. Employees discarded drinks.
|
01/04/2016 | Physical Recheck |
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on food contact surfaces in kitchen, back prep area, and sushi bar. Person In Charge moved wet cloths to sanitizer buckets.
- Food is properly identified and monitored
Observation: Rice container not identified with time that it will be discarded
- Air drying of equipment and utensils
Observation: Containers and trays are stacked without properly air drying.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Food contact surfaces not sanitized before food preparation began in kitchen area(s). Employee prepared (chlorine) sanitizer solution containers for kitchen use.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw thawing chicken stored above ready to eat vegetables in walk-in cooler. Raw beef stored above ready to eat sauces in walk-in cooler. Person In Charge moved items to proper location.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food in sushi bar (commercially and on-site prepared) not properly labeled with date. Person In Charge discarded items with unknown dates, labeled items prepared yesterday.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Recent employees (those hired since last inspection) do not have a Employee Health Reporting Agreement completed in a verifiable manner.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Employee used gloved hand to grab raw animal foods by reaching into different containers without changing gloves as necessary based on type of raw animal foods. Person In Charge discussed with employee proper ways to handle raw animal food so that cross-contamination is avoided.
- Eating, drinking, or using tobacco
Observation: Employee drinks (without tight-fitting lids) found throughout kitchen. Person In Charge discarded drinks.
- Outer openings are protected
Observation: Back screen door not tight-fitting.
- In-use utensils, between-use storage
Observation: Portioning bowls stored in with food between use at grill area cooler and in the vinegar used with rice
|
12/09/2015 | Regular |
| No violation noted during this evaluation. | 07/20/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Food employees and conditional employees are not informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A).
- Food is properly identified and monitored
Observation: Time as a public health control did not contain date information. Employee agreed to amend log sheet.
- Eating, drinking, or using tobacco
Observation: Employee observed drinking from uncovered cup in kitchen. Employee discarded drink.
- Records, creation and retention for parasite destruction
Observation: Records for parasite destruction (raw fish) were not available at time of inspection.
- Outer openings are protected
Observation: Back door (screen door) in warewashing area is not tight fitting. Person In Charge shut outer door.
- Common name-working containers
Observation: Multi-purpose spray bottles not labeled on warewashing floor. Person In Charge labeled containers.
|
07/07/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Employee was observed garnishing plate on main line with bare-hand contact. Discussed bare-hand contact requirements with Manager.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping clothes stored on prep surfaces in kitchen and sushi bar. Person In Charge put new clothes into sanitizer buckets and removed old ones.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw beef placed above sauces in main kitchen cooler.
- In-use utensils, between-use storage
Observation: Knives stored in-between kitchen prep tables. --Observation: Utensils stored in containers with water in main kitchen. Person In Charge removed utensils. --Observation: Ice scoop handle stored in ice machine of main kitchen.
- Posting inspection reports
Observation: Previous inspection (Pre-Opening Inspection) not posted.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: At Sushi Bar cut lettuce (67.8F), mayonasee sauces (72.1F), and surimi (62.5F) not cold-holding. In main kitchen seafood sauce (86.9F), and blanched broccoli (51.3F) not cold-holding. Person In Charge disposed of all food products and will replace with new item from main cooler.
- Food is properly identified and monitored
Observation: Rice at sushi was not marked to indicate the time of batch. Time as a public health control is used at this location. Records indicate that time of each batch had not been tracked at any point since 6/11/2015. Person In Charge discarded the batch at the sushi bar and replaced with a new batch and noted the time in the records.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Cutting board used to cut onions was not sanitized after being used by employee. Inspector observed employee wipe cutting board in prep sink and place on clean rack. Employee moved cutting board to ware-washing machine. --Observation: At time of inspection, no sanitizer solution in Sushi Bar and no sanitizer solution in kitchen area. Person In Charge placed new bleach sanitizer solutions in both locations.
- Handwashing aides and devices, use restrictions
Observation: Marked "Dump Sink" in sushi bar contains hand-washing sign, paper towels, and soap
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometers in two of the sushi bar under-the-counter refrigerators.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: At time of inspection, hand-washing sink in kitchen was used as a dump sink for ice in a beverage cup. Employee removed ice in sink and flushed with water.
- Insect control devices are properly designed and installed
Observation: Sticky fly traps installed over food preparation area. Employee removed fly trap.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: No verifiable employee health records were available for inspector at time of inspection.
- Cleaning procedure
Observation: Employee washed hands after working with raw chicken meat in a bucket of cloudy water. Manager stated that was a bucket of waste water from cooking operation. Employee properly washed hands at hand sink.
- Established procedures for responding to vomiting and diarrheal events
Observation: No procedures for responding to vomiting and diarrheal events were available to the inspector at time of inspection.
- Records, creation and retention for parasite destruction
Observation: Records for parasite destruction (raw fish) were not available at time of inspection.
- Eating, drinking, or using tobacco
Observation: Employee observed eating in kitchen. Employee observed drinking from uncovered glass of water while preparing food. Manager had employee leave kitchen.
- Outer openings are protected
Observation: Back door from warewashing area are not tight fitting.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Prepared on-site food products (surimi, sauces) in main cooler are not date-marked and held for more than 24 hours.
- Common name-working containers
Observation: Unlabeled multi-purpose bottles stored on the floor in warewashing area.
- Designated areas for employees
use of designated areas by employees
|
06/19/2015 | Regular |
| No violation noted during this evaluation. | 04/09/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Fuji Steakhouse, 531 Highway 1 W, Iowa City, IA 52246 »