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 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 1 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 b) Outer openings protected from insects, rodent proof
2 9. Foods handled with minimal manual contact
4 1
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 21. Wiping cloths clean, used properly stored
2 1 22. Food contact surfaces of equipment and utensils clean I.D.1 7 8 2 8 4
1 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 07 / 16 / 2018 Time 1 0 : 4 5 pm In 1 2 : 4 4 am
pm Out Score: 82 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

3 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: 07/16/2018

ITEM LOCATION TEMP ITEM LOCATION TEMP

half & half reach-in cooler - bar misc. meat walk-in freezer
40 2
raw tuna sushi - display cooler raw scallops prep cooler - hibachi
40 38
cooked eel sushi - prep cooler raw chicken breast prep cooler - grill/wok
35 39
house dressing upright cooler - salad rice hot holding - warmer
39 171
cooked rice walk-in cooler onion soup hot hlding - small warmer
60 178
shredded crab meat walk-in cooler
41
HACCP Topic

General Comments View Establishment Comments

NOTICE OF REPEATED VIOLATION INSPECTION PROCEDURE:
Item(s) 23, 36, 37 noted on this inspection has not been corrected from previous inspections. The date of 08/06/2018 has been set for this repeated
violation to be corrected. If this violation has not been corrected by the indicated date, another inspection will occur. The Adams County Health
Department will assess a fifty dollar ($50) fee to the food establishment for that inspection and each subsequent inspection until the repeated violation is
corrected.

Chlorine concentration (ppm): 50 @ Dish Machine / 100 @ buckets

Quaternary ammonia concentration (ppm): NA
Dish Machine final rinse water temperature (°F): NA
Dish Machine final dish temperature (°F): NA

- Discussed cooling methods of rice w/ manager.

- Discussed progress of installation of floor tiles in kitchen dish and prep areas.
- Discussed the type of ceiling tiles being installed in the area of the hibachi grills.

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.

Provided and discussed HACCP bulletin #3. Cooling Procedures

Received by: Sanitarian:

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 Adams County Health Department
RETAIL FOOD SANITARY INSPECTION REPORT
Establishment Name: Fuji Steakhouse of Quincy Date: 07/16/2018

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 Large containers of cooked white rice in walk-in cooler are 59°F - 64°F. / /
All cold foods shall be stored at 41°F or below.
Next Survey
Immediately
Violation corrected at the time of inspection. Rice volutarily discarded.

7a Multiple packages of meat stored above large container of ginger sauce in walk-in cooler. / /
Raw animal foods shall be stored below or physically separate from ready-to-eat foods. Next Survey
Immediately
Violation corrected at the time of inspection. Large container re-located.

35b Holes and other gaps are present at back screen door, also screen door is not self closing. 07 / 26 / 18
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting Next Survey
self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair or replace Immediately
screen door.

Re-inspection will occur on or after 07/26/2018.

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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: 07/16/2018

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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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: 07/16/2018
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
22 Interior of ice machine is soiled with an acccumulation of mold. / /
All food contact surfaces shall be properly cleaned and maintained. Next Survey
Immediately

23 *Repeat Violation* Interior of cabinets underneath dining room grills and in areas (crevices) around the grills are 08 / 06 / 18
heavily soiled with an accumulation of gease and food debris.
All non-food contact surfaces shall be properly Next Survey
cleaned and maintained clean to keep the equipment free of accumulation of dust, dirt, food particles, and other Immediately
debris.

36 *Repeat Vioaltion* Observed cracked, damaged, and missing floor tiles in front of 3-compartment sink, back area 08 / 06 / 18
prep tables, and front of backdoor.
Next Survey
Floors shall be maintained in good repair, smooth, and easily cleanable. Immediately
Re-inspection will occur on or after 08/06/2018.

37 Ceiling tiles and ventilation covers above dining room grills are heavily soiled with an accumulation grease and 08 / 06 / 18
dirt.
Ceilings and attached equipment shall be properly cleaned and maintained clean. Next Survey
Re-inspection will occur on or Immediately
after 08/06/2018.

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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: 07/16/2018
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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Received by: Sanitarian:

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 Adams County Health Department
DIVISION OF ENVIRONMENTAL HEALTH

Establishment Name: Fuji Steakhouse of Quincy Date: 07/16/2018

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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