Food Establishment Inspection Report

Adams County Health Department

No. of Risk Factor/Intervention Violations: 5 Date: 01/21/2019
330 Vermont Street
Quincy, IL 62301 (217) 222-8440 No. of Repeat Risk Factor/Intervention Violations: 0 Time In: 10:45 AM
Establishment: License/Permit #: Est.#: Time Out: 2:55 PM
Permit Holder: Jin Cheng Chen
Fuji Steakhouse of Quincy 18-090 001-2365
Street Address: 5005 Broadway Purpose of Inspection: Risk Category:
City:Quincy State:IL ZIP Code: 62305 Routine Category I - High
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Select the designated compliance status (IN, OUT, N/O, N/A) for each numbered item Risk factors are important practices or procedures identified as the most
IN = in compliance OUT = not in compliance N/O = not observed N/A = not applicable prevalent contributing factors of foodborne illness or injury. Public health
Mark in the appropriate box for COS and/or R
COS = corrected on-site during inspection R = repeat violation interventions are control measures to prevent foodborne illness or injury.
Compliance Status COS R Compliance Status COS R

Supervision Protection from Contamination

Charge present, demonstrates knowledge, and performs duties
15. IN Food separated and protected
1. IN
16. OUT Food-contact surfaces; cleaned and sanitized X
2. OUT Certified Food Protection Manager (CFPM) 17. IN Proper disposition of returned, previously served, reconditioned
and unsafe food
Employee Health
3. IN Management, food employee and conditional employee; Time/Temperature Control for Safety
knowledge, responsibilities and reporting 18. IN Proper cooking time and temperatures
4. IN Proper use of restriction and exclusion 19. IN Proper reheating procedures for hot holding
5. IN Procedures for responding to vomiting and diarrheal events 20. IN Proper cooling time and temperature

Good Hygienic Practices 21. IN Proper hot holding temperatures

22. IN Proper cold holding temperatures
6. OUT Proper eating, tasting, drinking, or tobacco use
23. IN Proper date marking and disposition
7. IN No discharge from eyes, nose, and mouth
24. N/A Time as a Public Health Control; procedures & records
Preventing Contamination by Hands
Consumer Advisory
8. IN Hands clean and properly washed
25. IN Consumer advisory provided for raw/undercooked food
9. IN No bare hand contact with RTE food or a pre -approved
alternative procedure properly allowed Highly Suspectible Populations
10. OUT Adequate handwashing sinks properly supplied and accessible X 26. N/A Pasteurized foods used; prohibited foods not offered
Approved Source Food/Color Additives and Toxic Substances
11. IN Food obtained from approved source 27. N/A Food additives: approved and properly used
12. N/O Food received at proper temperature 28. IN Toxic substances properly identified, stored, and used
13. OUT Food in good condition, safe, and unadulterated X Conformance with Approved Procedures
14. IN Required records available: shellstock tags, parasite destruction 29. N/A Compliance with variance/specialized process/HACCP

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark in box if numbered item is not in compliance Mark in appropriate box for COS and/or R COS = corrected on-site during inspection R = repeat violation

COS R COS R
Safe Food and Water Proper Use of Utensils
30. N/A Pasteurized eggs used where required 43. In-use utensils: properly stored
31. Water and ice from approved source 44. Utensils, equipment & linens: properly stored, dried, & handled
32. N/A Variance obtained for specialized processing methods 45. Single-use/single-service articles: properly stored and used

Food Temperature 46. Gloves used properly

33. IN Proper cooling methods used; adequate equipment for
Utensils,Equipment and Vending
temperature control
34. Plant food properly cooked for hot holding 47. Food and non-food contact surfaces cleanable, properly designed,
constructed, and used
35. Approved thawing methods used
36. Thermometers provided & accurate 48. Warewashing facilities: installed, maintained, & used; test strips
49. OUT Non-food contact surfaces clean
Utensils,Equipment and Vending
37. Food properly labeled; original container Utensils,Equipment and Vending
Utensils,Equipment and Vending 50. Hot and cold water available; adequate pressure
38. OUT Insects, rodents, and animals not present 51. Plumbing installed; proper backflow devices
39. Contamination prevented during food preparation, storage and 52. Sewage and waste water properly disposed
display
53. Toilet facilities: properly constructed, supplied, & cleaned
40. Personal cleanliness
54. Garbage & refuse properly disposed; facilities maintained
41. Wiping cloths: properly used and stored
55. Physical facilities installed, maintained, and clean
42. Washing fruits and vegetables
56. Adequate ventilation and lighting; designated areas used

Utensils,Equipment and Vending

57. All food employees have food handler training
58. Allergen training as required

01/21/2019 Follow-up: YES X NO

1003
Date EHS ID# Follow-up Date:
Person in Charge (Signature) Inspector (Signature)
 Food Establishment Inspection Report
Establishment Name: Fuji Steakhouse of Quincy Establishment #: 001-2365
Water Supply: X PUBLIC PRIVATE Waste Water System: X PUBLIC PRIVATE
TEMPERATURE AND SANITIZER OBSERVATIONS
Item/Locaton Temp/PPM Item/Locaton Temp/PPM Item/Locaton Temp/PPM

cream cheese / prep cooler - sushi bar

40

onion soup / hot holding - salad prep 153

salad dressing / salad prep cooler 39

raw beef / walk-in cooler 39

raw fish / walk-in freezer -3

raw chicken breast / prep cooler - grill

39

raw scallops / prep cooler - hibachi 38

white rice / hot holding - steamer 158

fried rice / crock 154

GENERAL COMMENTS
GC: Chlorine concentration (ppm): 50 - dish machine / 100 - wiping cloth buckets
Quaternary ammonia concentration (ppm): NA
Dish Machine final rinse water temperature (°F): NA
Dish Machine final dish temperature (°F): NA

Priority Classification for this facility has not changed since the last inspection.

***FOOD MANAGER AND FOOD HANDLER TRAINING***

The Adams County Health Department offers classroom training and online training . visit: www.co.adams.il.us/health or call 217/222-8440 for more
information.

- Discussed newly adopted (by Illinois) 2017 FDA Food Code, including changes regarding: Certified Food Protection Manager/Person in Charge
requirements; enforcement procedures for repeat violations; absence of inspection score; addition of food handler and allergen training requirements.

- Provided Inspection Report Guidance Document.

Complaint investigation conducted at the time of routine inspection. Dicussed with management about a complaint of cockroaches viewed at hibachi grill
area. Facility was thoroughly inspected for cockroach activity. Presence or evidence of cockroaches (dead and alive) were found at this time in the
following areas: underneath hibachi grill areas, small gaps near shelving units, and also several dead cockroaches in grill waste traps. Heavy
accumulation of dirt, dust and food debris were present in cracks and crevices in and around grills. Manager was aware of the complaint and stated that
the establishment receives monthly pest control. Pest control reports were provided and verified. All areas of facility are treated bi-monthly or on a as
needed basis by Cottingham Pest Control. Re-emphasized to manager the importance of sanitation. Discussed deep cleaning procedures for facility and
recommended a higher frequency of cleaning and sanitizing. Inspector also re-inforced the idea of keeping all entry points sealed, and inspecting all food
supplies when they are received and ultimately used.

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
Number Violations cited in this report must be corrected within the timeframes below Corrected By

4 / 22 / 2019
2 750.540 (C) The food establishment is not under the operational supervision of a Certified Food Protection
Manager that is present at appropriate times. Next Routine Insp

Provide an adequate number of staff with approved training . Reference 750.540. COS

__ /__ / ____
6 2-401.11 (C) Employees observed drinking from an unapproved and uncovered beverage cups in the food
preparation area. X Next Routine Insp

Provide a lid and straw for beverage cups. Reference 2-401. 11. COS

01/21/2019 Follow-up: YES X NO

1003
Date EHS ID# Follow-up Date:
Person in Charge (Signature) Inspector (Signature)
 Food Establishment Inspection Report
Establishment Name: Fuji Steakhouse of Quincy Establishment #: 001-2365

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
Number Violations cited in this report must be corrected within the timeframes below Corrected By

1 / 21 / 2019
10 6-301.11 (Pf) Liquid hand soap not provided at the hand washing sink adjacent to prep sink.
Next Routine Insp
Provide liquid soap at hand washing sink. Reference 6-301. 11.
X COS

1 / 21 / 2019
13 3-101.11 (P) Flour stored in large plastic container contains an abundance of mouse droppings.
Next Routine Insp
All foods intended for consumption shall be in safe and unadulterated condition. Reference 3-101. 11.
X COS

1 / 21 / 2019
16 4-601.11(A) (Pf) Large plastic flour container is soiled with mouse droppings, dust, dirt, food residue and other
debris. Next Routine Insp

Wash, rinse, sanitize food-contact surfaces routinely. Reference 4-601. 11(A). X COS

1 / 31 / 2019
38 1.) 6-501.111 (Pf) Cockroaches observed, live, in the gaps of the shelving unit and on floor underneath hibachi
grill area nearest the sushi bar. The premises shall be maintained free of insects, rodents and other pests. X Next Routine Insp
Eliminate cockroaches, using proper pest control processes as needed. Also seal all gaps, cracks, or crevices in
and around hibachi grill areas. Reference 6-501. 111. Re-inspection will occur on 1/31/2019. 2.) 6-501. 112 (C) COS
Mouse droppings observed throughout the facility. The premises shall be maintained free of insects, rodents and
other pests. Eliminate mouse droppings , using proper cleaning and sanitizing methods as needed. Reference
6-501.112.
3.) 6-202.15 (C) Exterior exit doors allows access for pests. Exterior doors shall be: 1) self-closing, 2) solid and
tight fitting, 3) limited to designed use. Reference 6-202.15.

__ /__ / ____
49 4-602.13 (C) Soil residue present in spaces, gaps, cracks and crevices located in and around hibachi grills
areas. X Next Routine Insp

Clean all non-food contact surfaces frequently to prevent soil accumulation. Reference 4-602.13. COS

CFPM Verification (name, expiration date, ID#):

MGR. Exp. Date: MGR. Exp. Date: MGR. Exp. Date: MGR. Exp. Date:
I.D. I.D. I.D. I.D.

HACCP Topic: Provided and discussed HACCP bulletin #10 Cockroach Control

01/21/2019 Follow-up: YES X NO

1003
Date EHS ID# Follow-up Date:
Person in Charge (Signature) Inspector (Signature)