Mt. Fuji Japanese Restaurant, 830 County Route 64, Elmira, NY 14903 - Restaurant inspection findings and violations

Business Info

Restaurant name: MT. FUJI JAPANESE RESTAURANT
Address: 830 County Route 64, Elmira, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 03/17/2015

Restaurant representatives - add corrected or new information about Mt. Fuji Japanese Restaurant, 830 County Route 64, Elmira, NY 14903 »

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	03/17/2015	Re-Inspection	Violation #5B corrected from inspection conducted 2/18/2015-No rice observed cooling improperly. Also, 12E corrected, hot water available at handwash sinks at sushi make counter and near dish machine. No other items evaluated during reinspection.
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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	02/18/2015	Inspection	Observed garlic in oil mixture which is made at establishment, per employee, being stored at room temperature next to cooking equipment. Temperature of mixture approx. 45F. Advised worker that garlic and oil is considered to be potentially hazardous/time and temperature controlled for safety food and therefore should be kept cold at 45F or less or hot at 140F or greater. Discussed violations, storage of garlic in oil with English speaking representative (Michelle) via telephone during inspection. Also relayed option to add to waiver to use time instead of temperature for storage of garlic and oil. Michelle stated garlic and oil to be kept in make unit across from cooking equipment.
No violation noted during this evaluation.	09/24/2014	Re-Inspection	Violation #15A corrected from previous inspection-kitchen, prep area floors and walls cleaned. Advised manager to ensure grout in kitchen floor is cleaned, side of fryer. Advised staff to remove empty beverage bottles from bar area, ensure that floors are cleaned nightly, except when otherwise advised from pest control operator. Manager states pest control representative coming to establishment 9/25 in AM. Reinspection(s) to be conducted in near future to evaluate effectiveness of treatment for insects.
Dressing rooms dirty, not provided, improperly located Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Wiping cloths dirty, not stored properly in sanitizing solutions	01/08/2014	Inspection	Discussed waiver requirements for sushi rice. 4 hour discard time to be written on rice container immediately after rice is removed from cooking or hot-holding, per conditions of waiver. No sushi rice present at time of inspection. Demonstrated calibration of probe thermometer. Copy of inspection report to be mailed to operator.
Improper thawing procedures used	12/02/2013	Re-Inspection	the following violations corrected from previous inspection; 4A all toxics properly stored, no mislabeled toxics observed. 8a towels not stored on top of food items throughout kitchen. 12c hot water supply line repaired at kitchen hand wash sink. 12d-staff toilet room door is self closing. Cooling and room temperature storage not observed during 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) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.	07/26/2013	Inspection	discussd hot holding sushi rice with operator as well as hand-washing, proper toxic storage, cooling, cold holding, thermometer use. Time table of compliance 1 week, 8-2-13.
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	11/27/2012	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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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)	02/15/2012	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) 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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.	11/04/2011	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	05/13/2011	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions 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) In use food dispensing utensils improperly stored	12/02/2010	Inspection

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