Fuji Sushi & Hibachi

Year by year

Inspections

1. Feb 16, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Ceiling and vents of hibachi grill area is visibly soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

2. Feb 11, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The bar ice bin does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is not installed on mop sink with in use hose.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. (1) Raw beef stored over read to eat sauces at hibachi prep station. (2) Raw beef store over raw scallops in kitchen prep cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination. Bowl and squeeze bottle stored on top of food in cookline prep cooler.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Interior of oven at sushi bar is heavily encrusted.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Several foods are stored in unlabeled container including bulk rice and sugar, cookline oil, water, and seasonings

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Crab rangoon and raw beef stored frozen in thank you customer convenience bags.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Ceiling and vents of hibachi grill area is visibly soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

3. Nov 2, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin in the bar does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing from mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee foods and open beverage containers on prep table in the kitchen area.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Bulk rice is stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     Spray bottle of quat sanitizer greater than 400ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Garlic in oil on hibachi cart is at 53F.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Place TCS hibachi foods on ice bath (raw shell eggs, garlic in oil)

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottles of chemical sanitizer are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

4. Sep 27, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 28, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.

6. May 23, 2019 Re-Inspection · Reinspection Required

   No violations cited.