FUJI HANA STEAK & SUSHI scored 72; newer inspection records 85

1. 01

   Employee health reporting

   Item 2-2A ↗

   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.

   Inspector’s full note +

   Code 511-6-1.03(2)(o)

   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). New Violation. Correct By: 06/28/2026

   Official report · Item 2-2A ↗
   New violation

   Correct by
   Jun 28, 2026

2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   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.

   Inspector’s full note +

   Code 511-6-1.03(5)(k)1&2

   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. Corrected On-Site. New Violation.

   Official report · Item 2-2B ↗
   Corrected on siteNew violation
3. 03

   Food separation and protection

   Item 4-1A ↗

   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.

   Inspector’s full 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. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
4. 04

   Food protection

   Item 4-2A ↗

   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.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   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. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   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.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   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. Repeat Violation. Correct By: 06/28/2026

   Official report · Item 4-2B ↗
   Repeat violation

   Correct by
   Jun 28, 2026

6. 06

   Cooling time and temperature

   Item 6-1C ↗

   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.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   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. New Violation.

   Official report · Item 6-1C ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.