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Fuji Hibachi Express, located at 229 E E Butler Pkwy #500, Gainesville, GA 30501, received a score of 62 points out of a possible 100 points during their 08/10/2026 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?: Yes
Repeat: No
Inspector Notes: (g) Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated;Pf (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling. PIC was properly educated on cooling procedures which directly effect cold-holding of the food. Cold-holding violation was due to improper cooling methods being used.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee to rinse their hands off in the food prep sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC verbally counseled employee to only use the handwashing sinks for handwashing.
Violation #3:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: In the cooler drawer, EHS observed cooked chicken being stored next to raw chicken and underneath raw beef and raw shrimp. In the walk in cooler, EHS observed a pan of raw shrimp being stored with raw chicken (bottom shelf), and raw chicken being stored next to raw beef (middle shelf). Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC voluntarily rearranged food items to ensure that cross contamination would not occur.
Violation #4:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed several food items to be uncovered while cold-holding/hot-holding. 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: PIC voluntarily covered all food items during the inspection.
Violation #5:
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?: Yes
Repeat: No
Inspector Notes: Observed several food items, located in the prep top cooler and in the reach-in underneath, to be cold holding at temperatures above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC voluntarily discarded effected food items during the inspection.
Violation #6:
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: EHS observed several food items in the reach in cooler, and in the walk-in cooler, to be cooling while fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: All food items were uncovered during the inspection, see temp log for cooling temperatures.
Violation #7:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee to be actively preparing food while not wearing an approved form of hair restraint. 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. COS: PIC voluntarily retrieved a hat for the employee to put on, during the inspection.
Violation #8:
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: Observed wiping cloths being stored in soap and water instead of sanitizer. PIC stated that employee emptied the bleach out and was using soap and water instead. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm (bleach) and 150-400ppm (QAC). COS: EHS educated PIC and employee on using the 2 bucket method to ensure that all tables and food contact services are being sanitized correctly. A new sanitizer bucket solution was prepared and the concentration was 50-100ppm when tested using testing kit.
Additional remarks:
Hand sink water temperatures 94F, 100F, and 105F.
Vegetable prep sink water temperature 111F.
3-compartment sink water temperature both faucets at 111F.
Sanitizer buckets Cl with a concentration of 50-100ppm.*
Mop sink water temperature 110F.
Men’s and women’s restroom hand sink water temperature 95F and 100F.
Bleach with 6.0% sodium hypochlorite available as an antimicrobial effective against Norovirus.
Inspected external area and no violations observed.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority.
Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
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