Adams County Health Department EST # 001-2365

Est.
Type Restaurant
330 Vermont Street Routine
Other: Quincy, IL 62301 ** Type of Inspection
CR
Permit 18-090 (217) 222-8440
Off

Category: Category I - High FOOD SERVICE INSPECTION REPORT

Name of Establishment: Fuji Steakhouse of Quincy Address: 5005 Broadway Phone: (217) 231-3838

Owner or Operator: Jin Cheng Chen City: Quincy Zip: 62305

Based on Inspection this day, the items marked below identify violations of the Illinois Food, Drug and Cosmetic Act and/or the Sanitary Inspection Law and Rules
promulgated under these acts. Failure to correct these violations within the time specified may result in prosecution under the Enforcement Provisions of these acts.
WT # R C SOURCE WT # R C SINGLE SERVICE ARTICLES
5 1. a) Approved source 1 25. Single service items properly stored, handled, dispensed
5 b) Wholesome, sound condition 2 26. Single service articles not re-used
1 2. Original container, properly labeled, consumer advisory WATER AND SEWAGE / PLUMBING
TEMPERATURE CONTROL OF POTENTIALLY 5 27. Water sources safe, hot, and cooled under pressure
5 1 HAZARDOUS FOODS 4 28. Sewage and waste water disposed properly
3. a) Cold food at proper temperature during storage, display,
5 service, transport, and cold holding. 1 29. Plumbing installed and maintained
b) Hot food at proper temperatures
5 c) Foods properly cooked and/or reheated 5 30. Cross-connections, back-siphonage, back-flow prevented
5 d) Foods properly cooled HAND WASHING FACILITIES
4 4. Facilities to maintain proper temperatures 4 1 31. Hand washing sinks installed, located, accessible
32. Restrooms with self-closing doors, fixtures operate
1 5. Thermometers provided and conspicuously placed 2 properly, facility clean, supplied with hand soap,
disposable towels or hand drying devices, tissue
2 6. Potentially hazardous foods properly thawed
GARBAGE AND SOLID WASTE DISPOSAL
FOOD PROTECTION 33. Containers covered, adequate number, insect and rodent
4 7. a) Cross-contamination, equipment, personnel, storage 2 proof, emptied at proper intervals, clean
4 b) Potential for cross-contamination, storage practices, 34. Outside storage area clean, enclosure properly
damaged food segregated 1 constructed
4 c) Unwrapped food not re-served INSECT AND RODENT CONTROL
4 35. a) Presence of insects / rodents, Animals prohibited
2 8. Food protection during storage, preparation, display,
service, transportation 4 b) Outer openings protected from insects, rodent proof
2 1 9. Foods handled with minimal manual contact
10. In-use food dispensing utensils properly stored FLOORS, WALLS, AND CEILINGS
1 transportation 1 1 36. Floors properly constructed, clean, drained
PERSONNEL 37. Walls, ceilings, and attached equipment, properly
5 11. Personnel with Infections restricted 1 1 constructed, clean
5 12. a) Hands washed, good hygienic practices (observed) LIGHTING
b) Proper hygienic practices, eating/drinking/smoking 1 38. Lighting provided as required. Fixtures shielded
5 (evidence)
VENTILATION
1 13. Clean clothes, hair restraints 1 39. Rooms and equipment - vented as required
FOOD EQUIPMENT AND UTENSILS DRESSING ROOMS
2 14. Food contact surfaces designed, constructed, 1 40. Rooms clean, lockers provided and used, clean
maintained, installed, located
1 15. Non-food contact surfaces designed, constructed OTHER OPERATIONS
maintained, installed, located
5 41. a) Toxic items properly stored
16. Dishwashing facilities designed, constructed, operated 5 b) Toxic items labeled and used properly
2
(1. Wash 2. Rinse 3. Sanitize)
42. Premises maintained free of litter, unnecessary articles
1 17. Thermometers, gauges, test kits provided 1 Cleaning and maintenance equipment properly stored,
kitchen restricted to authorized personnel
1 18. Pre-flushed, scraped, soaked
1 43. Complete separation from living/sleeping area, laundry
2 19. Wash, rinse water clean, proper temperature
1 44. Clean and soiled linen segregated and properly stored
4 20. a) Sanitizing concentration PPM
CERTIFIED MANAGER
4 b) Sanitizing temperature F
0 45. MGR. Kelsey Spoonmore
1 1 21. Wiping cloths clean, used properly stored
2 22. Food contact surfaces of equipment and utensils clean I.D.1 7 8 2 8 4
1 23. Non-food contact surfaces clean
Exp. Date 0 7 / 1 7 / 2 0 2 2
1 24. Storage/handling of clean equipment, utensils
am
Date 11 / 07 / 2018 Time 0 1 : 3 0 pm In 0 3 : 3 2 am
pm Out Score: 86 N/A
Sewage Disposal Water Supply
Next Inspection Date / / Municipal Private Municipal Ind.Well EHS I.D. 1003
Report & Instructions
Received by: Sanitarian:

For Office Priority Assessment Detained or Embargo Tag

Use Only: Voluntary Destruction Agreement Sanitation Manager Employment Verification

2 Criticals Found Criticals Left Open Page: 1 2 3 4 5 6 7

 Adams County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018

ITEM LOCATION TEMP ITEM LOCATION TEMP

octopus prep cooler - sushi display white rice hot holding - rice warmer
39 177
raw salmon storage cooler - sushi counter miso soup hot holding - small food warmer
39 168
sexy sauce storage cooler - salad raw scallops prep cooler - hibachi
38 37
sexy sauce walk-in cooler raw chicken prep cooler - cookline
36 39
cooked rice walk-in cooler fried rice hot holding - crockpot
64 153
raw fish walk-in freezer
5
HACCP Topic

General Comments View Establishment Comments

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

- Remodel of dining room Hibachi grill areas has been completed. New tile floors, ceiling tiles, and carpet (non-prep areas) have been installed.

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

This facility is in compliance with the Food Handler training requirements of Section 750.570.

***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.

Allergen Training Requirements: Discussed and provided Allergen training requirements sheet.

Provided and discussed HACCP Bulletin #10. Cockroach Control

Complaint investigation conducted at the time of routine inspection. Dicussed with management about a complaint of cockroaches viewed at seating area
in dining room separate from hibachi grill area. Facility was thoroughly inspected for cockroach activity. No presence or evidence of cockroaches (dead
or alive) were found at this time. However, light accumulation of dirt, dust and food debris were present in and around booths located in dining room.
Manager was unaware 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 enrty points sealed, and inspecting all food supplies when they are received and ultimately used.

Received by: Sanitarian:

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 Adams County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018

Part 1: CRITICAL ITEMS

These items relate directly to factors which lead to foodborne illnesses. Corrected
ITEM These items MUST RECEIVE IMMEDIATE CORRECTION UNLESS OTHERWISE NOTED. By
3a Cooked rice in large plastic tubs in walk-in cooler are 64°F. / /
All cold foods shall be stored at 41°F or below.
Next Survey
Immediately
Violation corrected at the time of inspection. Rice was voluntarily discarded.

31 Hand washing sink adjacent to prep sink on north wall blocked by large box on two-wheel dooly. / /
Hand washing sinks shall be accessible for usage at all times. Next Survey
Immediately
Violation corrected at the time of inspection. Large box re-located.

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Received by: Sanitarian:

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 Adams County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018

Part 1: CRITICAL ITEMS

ITEM
These items relate directly to factors which lead to foodborne illnesses. Corrected
These items MUST RECEIVE IMMEDIATE OR TWENTY FOUR (24) HOUR CORRECTION. By
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Immediately

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Received by: Sanitarian:

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 Adams County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018
Part 2: ESTABLISHMENT SANITATION, DESIGN, AND MAINTENANCE
ITEM These items relate to maintenance of food service operation and cleanliness. Corrected
These items are to be corrected by the next routine inspection or as stated. By
9 In-use utensils/scoops stored incorrectly in large bulk container of sexy sauce in walk-in cooler. / /
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food Next Survey
Immediately

21 In-use wiping cloths at sushi bar are not stored properly. / /

Cloths used to wipe surfaces and equipment shall be stored in proper sanitizer solution. Cloths in-use for wiping Next Survey
surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. Immediately

36 1) Floor underneath storage of raw food items in walk-in cooler is soiled with an accumulation of blood and other / /
unidentifiable substances. 2) Floor areas underneath dining room hibachi grills are soiled with an accumulation of
grease and food debris. Next Survey
Immediately
Floors shall be properly cleaned and maintained clean.

37 Ceiling tiles and ventilation covers above dining room hibachi grills are heavily soiled with an accumulation grease / /
and dirt.
Next Survey
Ceilings and attached equipment shall be properly cleaned and maintained clean. Immediately

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Received by: Sanitarian:

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 Adams County Health Department
DIVISION OF ENVIRONMENTAL HEALTH
FOOD SUPPLEMENTAL SHEET
Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018
Part 2: ESTABLISHMENT SANITATION, DESIGN, AND MAINTENANCE
ITEM These items relate to maintenance of food service operation and cleanliness. Corrected
These items are to be corrected by the next routine inspection or as stated. By
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Immediately

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Received by: Sanitarian:

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 Adams County Health Department
DIVISION OF ENVIRONMENTAL HEALTH

Establishment Name: Fuji Steakhouse of Quincy Date: 11/07/2018

Award Questions
1. Were there any follow up inspections? Yes No

2. Are all scores at or below maximum by establishment type and risk category? Yes No

3. Has the Establishment been open and owned by the same owner Yes No
for the entire calendar year (Jan 1st - Dec 31st)?

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