- In use food dispensing utensils improperly stored
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Improper thawing procedures used
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
02/18/2016 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
11/05/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/13/2015 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- In use food dispensing utensils improperly stored
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non food contact surfaces of equipment not clean
|
06/04/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
01/15/2015 | Inspection | |
| No violation noted during this evaluation. | 10/15/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hot, cold running water not provided, pressure inadequate
|
09/24/2014 | Inspection | |
| No violation noted during this evaluation. | 05/14/2014 | Inspection | |
| No violation noted during this evaluation. | 03/04/2014 | Re-Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Improper thawing procedures used
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
02/07/2014 | Inspection | |
| No violation noted during this evaluation. | 10/27/2013 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Improper use and storage of clean, sanitized equipment and utensils
|
10/10/2013 | Inspection | |
| No violation noted during this evaluation. | 06/03/2013 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
05/15/2013 | Inspection | |
| No violation noted during this evaluation. | 02/08/2013 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Dressing rooms dirty, not provided, improperly located
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
01/22/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
11/05/2012 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
|
10/12/2012 | Inspection | |
| No violation noted during this evaluation. | 07/14/2012 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
03/19/2012 | Inspection | |
| No violation noted during this evaluation. | 01/24/2012 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
01/06/2012 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Improper thawing procedures used
|
12/20/2011 | Inspection | |
| No violation noted during this evaluation. | 10/20/2011 | Inspection | |
| No violation noted during this evaluation. | 06/15/2011 | Inspection | |
Restaurant representatives - add corrected or new information about Fuji Japanese Steakhouse, 1 North Galleria Drive, Middletown, NY 10940 »