Food Establishment Inspection Report
Adams County Health Department
No. of Risk Factor/Intervention Violations: 0 Date: 01/30/2019
330 Vermont Street
Quincy, IL 62301 (217) 222-8440 No. of Repeat Risk Factor/Intervention Violations: 0 Time In: 3:00 PM
Establishment: License/Permit #: Est.#: Time Out: 4:33 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 Re-Inspection 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
15. Food separated and protected
1. Charge present, demonstrates knowledge, and performs duties
16. Food-contact surfaces; cleaned and sanitized
2. Certified Food Protection Manager (CFPM) 17. Proper disposition of returned, previously served, reconditioned
and unsafe food
Employee Health
3. Management, food employee and conditional employee; Time/Temperature Control for Safety
knowledge, responsibilities and reporting 18. Proper cooking time and temperatures
4. Proper use of restriction and exclusion 19. Proper reheating procedures for hot holding
5. Procedures for responding to vomiting and diarrheal events 20. Proper cooling time and temperature
21. Proper hot holding temperatures
Good Hygienic Practices
22. Proper cold holding temperatures
6. Proper eating, tasting, drinking, or tobacco use
23. Proper date marking and disposition
7. No discharge from eyes, nose, and mouth
24. Time as a Public Health Control; procedures & records
Preventing Contamination by Hands
Consumer Advisory
8. Hands clean and properly washed
25. Consumer advisory provided for raw/undercooked food
9. No bare hand contact with RTE food or a pre -approved
alternative procedure properly allowed Highly Suspectible Populations
10. Adequate handwashing sinks properly supplied and accessible 26. Pasteurized foods used; prohibited foods not offered
Approved Source Food/Color Additives and Toxic Substances
11. Food obtained from approved source 27. Food additives: approved and properly used
12. Food received at proper temperature 28. Toxic substances properly identified, stored, and used
13. Food in good condition, safe, and unadulterated Conformance with Approved Procedures
14. Required records available: shellstock tags, parasite destruction 29. 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. 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. Variance obtained for specialized processing methods 45. Single-use/single-service articles: properly stored and used
Food Temperature 46. Gloves used properly
33. 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. 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. 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
01/30/2019 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
GENERAL COMMENTS
GC: Item 38 on the inspection report dated 01/21/2019 has been corrected as requested. Establishment was thoroughly inspected for cockroach and
rodent activity. No presence or evidence of cockroaches (dead or alive) and rodents (or droppings) were found at this time. Pest control reports were
provided and verified. All areas of facility were recently treated by Cottingham Pest Control and will continue to be treated bi-monthly or on a as needed
basis. All gaps, cracks, crevices, and holes in and around hibachi areas and throughout eastablishment have been sealed. All areas where mouse
droppings were observed on prior inspection have been cleaned and sanitized. Gaps are no longer present at exterior exits doors. New weather stripping
has been installed to each door helping to prevent access for pests. 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.
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number Violations cited in this report must be corrected within the timeframes below Corrected By
__ /__ / ____
Next Routine Insp
COS
CFPM Verification (name, expiration date, ID#):
Kelsey Spoonmore
MGR. Exp. Date: 07/17/2022 MGR. Exp. Date: MGR. Exp. Date: MGR. Exp. Date:
I.D. 178284 I.D. I.D. I.D.
HACCP Topic: ***
01/30/2019 Follow-up: YES X NO
1003
Date EHS ID# Follow-up Date:
Person in Charge (Signature) Inspector (Signature)
