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Mr. Fuji Japanese Steakhouse, located at 1204 N Peachtree Pkwy, Peachtree City, GA 30269, received a score of 57 points out of a possible 100 points during their 09/18/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility has several foodborne illness risk factor and public health intervention violations at the time of the inspection along with not enforcing/following up on the responsibilities of the person-in-charge including cold holding temperatures, cooling, and consumer advisory for raw foods. Code: Facility shall have a manager with active managerial control and it is the responsibility of the PIC to prevent and address these violations as the occur.
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed employee food stored on cart in the main kitchen area near the grill line. Food was stored on shelf of cart above clean utensils. Also observed employee beverage stored in reusable container on bottom shelf of shelved equipment in main kitchen area. However, that beverage was stored next to stored dry goods. COS-relocated food and beverages. Code: 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.
Violation #3:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility is missing the identifying asterisks and descriptions for raw food items on the menu. Code: The facility shall ensure that their consumer advisories have all three required parts which includes the identifying markers, description, and the advisory.
Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that cold TCS food was stored above 41 F (see temperature log). COS-discarded items. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility is attempting to cool cooked broccoli and attempting to cool raw steak after preparing it. However, the cooked broccoli increased in temperature in one hour while the steak did not change temperature after 1 hour (see temperature log). COS: Discarded broccoli and steak. Code: Food shall be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours; items shall cool at a rate fast enough to reach these benchmarks.
Violation #6:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility has a plan to use time as a public health control for their sushi rice. However, the plan has not been followed and the time for the rice has not been tracked since September 17, 2926. Code: TCS food that uses time as a public health control shall follow a prewritten plan and that plan shall be followed.
Violation #7:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that non-easily identifiable foods such as sauces and dry goods in containers on the line and in the front food service area are not labeled with the common name of the product. Code: Non-easily identifiable food shall be labeled with the common name of the product.
Violation #8:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is attempting to cool food items by placing them in large, dense containers, which caused cooling to not be effectively conducted. COS. Facility opted to discard food items. Code: Cooling methods shall be appropriate to ensure that cooling is facilitated in the correct timeframe.
Violation #9:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed that employees (with hair longer than 1/2 inch) were handling food in the main kitchen areas without hair restraints. Code: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Violation #10:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed wet wiping cloths stored on counter in waiter’s area and sushi bar Corrective Action: put wet wiping cloths in sanitizer solution at the appropriate concentration. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration.
Violation #11:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed cut raw chicken stored in single-use container labeled as “masago” in a cooler in the main kitchen area. Code: Single-service and single-use articles may not be reused.
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.5 (2)(jj) – food service equipment, acceptability.
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a previous date-marking sticker was still attached to the exterior lid of a container of tofu that was prepped today and was stored in the waiter’s area reach in cooler. Code: Utensils shall be finished to have a smooth, easily cleanable surface.
Violation #13:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Inspector observed that after self-closing, the rear exterior door is not tight-fitting. Code: outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
Additional remarks:
Frozen foods stored in freezer units are frozen solid to touch.
This is a joint inspection with Bonnie Turner.
Due to the score received, the facility shall receive a reinspection at the required time.
Due to the score received, the department requests that a risk control plan be done. Please email the inspector to schedule.
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