FUJI HANA STEAK & SUSHI

Hands clean and properly washed — Inspector Note: Observed food employee handle raw beef then grab and move ready to eat cooked broccoli, carrots, and cauliflower around a plate intended to be served to customers. Employee hands were not washed and re-gloved between activities. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (vii) When switching between working with raw food and working with ready-to-eat food; COS: Broccoli, cauliflower, and carrot discarded. PIC instructed food employee to wash hands and re-glove.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drink from tea mug above the prep top cooler of main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drink discarded. Employee washed hands before continuing with food preparation.

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provided verifiable evidence that food employees have been trained on the 5 symptoms and 6 illnesses to report to a manager or the health department. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food EHS sent PIC blank copies of employee health policy to review, sign, and return. Must be returned in 10 calendar days (6/28/26).

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drink from tea mug above the prep top cooler of main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Drink discarded. Employee washed hands before continuing with food preparation.

Food separated and protected — Inspector Note: Observed raw beef stored on top of bean sprouts in prep top cooler bottom in main kitchen. C/A: Food shall be protected from contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Bean sprouts removed and placed in walk in cooler of main kitchen.

Food stored covered — Inspector Note: Observed panko, flour, and margarine stored uncovered throughout the main kitchen. Observed teriyaki sauce and raw beef stored uncovered in the bottom of prep top cooler in the main kitchen. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Coverings added.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the interior of the bulk ice machine in the main kitchen. Observed black build up on the interior of the soda nozzles in sushi bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Soda nozzles removed, cleaned, and sanitized. Facility has 10 calendar days to clean and sanitize bulk ice machine.

Proper cooling time and temperature — Inspector Note: Observed rice #1 and rice #2 not cooling at a rate to reach 41F within the given time frame. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: PIC placed container of rice in smaller portions and in the walk-in freezer to rapidly cool.