Blackshear, Pierce County

Fuji Express

3332 HWY 84 BLACKSHEAR, GA 31516

Food

Latest score

Feb 5, 2026

City

Blackshear

County

Pierce

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Feb 5, 2026

Routine

Score: 962 violations

View source record

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed salmon being thawed in a reduced oxygen packaging with a label indicating it should be removed from packaging prior to thawing. COS. Salmon was removed from packaging and placed back in WIC for continued thawing.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed heavy build up of grease on exterior exhaust vent and roof. All surfaces shall be cleaned frequently to prevent build up.

Jul 10, 2025

Routine

Score: 912 violations

View source record

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: Yes

Was told that large trash can is still being used to make sauce, then taken outside to wash. Explained to facility at last inspection that the large container con not be properly washed, rinsed, and sanitized. A smaller container must be ised to make sauce that can be properly washed. REPEAT.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Observed chicken that had been cooked les than one hour ago being cooled in ice container. Ice was not in contact with container of food. Ice shall e in full contact with food container for rapid cooling. COS ice added.

Apr 16, 2025

Followup

Score: 7011 violations

View source record

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed trash can of sauce sitting in Walk in Cooler at 50'F. Employee stated it was made yesterday and has been sitting in walk in cooler since then. REPEAT COS sauce discarded.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: YesRepeat: No

Observed trash can full of mayo to make sauce in walk in cooler that was made yesterday. Contents was still at 50'F after being in walk in cooler overnight. Food shall be cooled in a manner to achieve proper cooling time and temperature requirements.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: Yes

Observed sauce store in large trash can. The storage container cannot be properly, washed, rinsed, and sanitized due to size. REPEAT.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: Yes

Observed damaged ice machine bin that can not be easily cleaned.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: Yes

Observed container of peas and carrots in walk in cooler past date marking discard date. COS item discarded.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: No

Observed items in walk in cooler with date marks of when it was made and other items with a date mark of when item needs to be discarded. Date marking system shall be used that is understood by all employees so as to not get items mixed.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: Yes

Observed small containers of sauce in walk in cooler and reach in coolers in front with no date marking. Employee stated it was made yesterday.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: Yes

Observed dead roaches in cabinets up at front service area. Facility shall control pests from facility with licensed pest control methods and keeping debris from accumulation. REPEAT

13A - posted: permit/inspection/choking poster/handwashing

Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)

1 ptsCorrected: YesRepeat: No

Observed old inspection report posted. COS most recent inspection report shall be posted.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)

1 ptsCorrected: NoRepeat: No

Facility does not have test strips for checking chlorine sanitizing solution. Facility stated they have ordered test strips.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: Yes

Observed heavy build up of grease and food debris under and around flat top grills, All surfaces shall be cleaned at a frequency to prevent built up. REPEAT.

Apr 9, 2025

Routine

Score: 6416 violations

View source record

2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)

9 ptsCorrected: NoRepeat: No

Observed employee washing his hands with gloves on. Gloves shall be removed, hands shall be properly washed, and new gloves used. Gloves shall not be washed and reused.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed trash can of sauce sitting in main kitchen at 62'F. Employee stated it was made yesterday and has been sitting in main kitchen since then. COS sauce discarded.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed pan of rice sitting on shelf since yesterday at 72'F. COS rice discarded.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed vegetable slicer stored on shelf with food debris still on it. Call food contact surfaces shall be properly cleaned before storing.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Facility washing dishes with no sanitizer. All dishes shall be properly washed, rinsed, and sanitized.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed damaged ice machine bin that can not be easily cleaned.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed sauce stored in large trash can. The storage container can not be properly washed, rinsed, and sanitized due to size. Also, employee stated she did not know how the item was washed.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed breading container that had heavy build up on the inside of the container and new flour was put into container to use for breading. All food contact surfaces shall be properly washed, rinsed, and sanitized before use.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: No

Observed several containers of sauce in WIC with date mark of 3-30-25. COS items discarded.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: No

Observed several containers of sauce in WIC and front refrigerator with no date markings. COS items discarded.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed bags of rice stored on the floor in main kitchen. COS items placed on shelfs.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed live roach in main kitchen on vegetable slicer.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed heavy build up of debris on shelf where cooked rice is stored. All surfaces shall be cleaned at a frequency to prevent build up.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed heavy build up of grease and food debris under and around flat top grills. All surfaces shall be cleaned at a frequency to prevent build up.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed damaged walls in main kitchen. All surfaces shall be maintained to be easily cleanable.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed damaged walk in cooler floor and damaged walk in freezer door. All surfaces shall be easily cleanable.

Jul 18, 2024

Routine

Score: 755 violations

View source record

2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(c) - when to wash (p)

9 ptsCorrected: NoRepeat: No

Observed employee cutting beef, he handled cell phone, put phone down then continued cutting beef, touching beef with hand that handled phone. Hands shall be properly washed after becoming contaminated.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Observed shrimp on ice pan at 52'F. See temp log.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: NoRepeat: No

Observed bucket of sauce made yesterday or day before, per manager, in walk in cooler at 54'F. See temp log.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: NoRepeat: No

Observed handwash sink in main kitchen with no paper towels.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed cell phone sitting on prep table while prepping food and on food bowl on shelf. Observed employee's raw egg over flour on shelf. Observed raw seafood over onions in WIC.

Feb 14, 2024

Routine

Score: 817 violations

View source record

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed pan of cooked carrots on stove not held at 135'F or above. Stove was not turned on. COS food items were discarded.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed rice cooker with rice in it at 100'F. Employee did not know when it was cooked. COS items discarded.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: NoRepeat: No

Facility using time improperly for shrimp and cooked vegetables. Facility using 5 hour time written on food containers. Recommended to facility to install a wall clock so employees can properly document time logs.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: YesRepeat: No

Observed pans stored on shelf in main kitchen that still had food debris on them. All food contact surfaces shall be properly washed, rinsed, and sanitized. COS PIC washed dishes.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed live roach in cabinets in front food service area.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed heavy build up of old food debris next to and under flat top griddle in main kitchen. PIC stated area will be cleaned. Old food debris shall be removed to prevent attraction of pests.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: Yes

Floors throughout kitchen is raw concrete, porous, needs to be sealed.

Aug 11, 2023

Followup

Score: 804 violations

View source record

6-1A - proper cold holding temperatures

9 ptsCorrected: NoRepeat: No

Observed dice raw beef in WIC at 43.5 and diced up cooked chicken in WIC at 42.5

1-2B - certified food protection manager

4 ptsCorrected: NoRepeat: Yes

No CFSM on staff.

6-2 - proper date marking and disposition

4 ptsCorrected: NoRepeat: No

Raw beef in WIC not date marked. Cooked chicken in WIC not date marked.

17C - physical facilities installed, maintained, and clean

1 ptsCorrected: NoRepeat: No

Floors throughout kitchen is raw concrete, porous, needs to be sealed.

Aug 10, 2023

Followup

Score: 5417 violations

View source record

2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(c) - when to wash (p)

9 ptsCorrected: NoRepeat: No

Observed employees exit building in rear several times then re-enter and not wash hands before starting tasks in kitchen.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Observed small RIC in front with sauce not at 41'F or below. See temp log.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: Yes

Observed food in ice pans not at 41'F or below, employee stated food was cooked at 12:00. See temp log. REPEAT.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: NoRepeat: No

Observed pan of rice sitting on shelf at 81'F.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: NoRepeat: Yes

Observed pan of cooked chicken and pan of cooked steak covered and sitting on bottom shelf at 114'F and 115'F. Hot holding shall be at 135'F or above. REPEAT.

1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: Yes

Facility has no servsafe manager on staff. REPEAT.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed utensils washed in handwash sink at front. All dishes and utensils shall be washed in 3-comp sink.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed homemade plastic bucket strainers being used in main kitchen. Holes can not be cleaned properly.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: NoRepeat: No

Observed can of spray paint sitting on shelf above bag of onions.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: Yes

Observed large amount of live flies through out kitchen area. REPEAT.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(2)(k) - insect control devices (c)

3 ptsCorrected: NoRepeat: No

Observed pesticide powder in main kitchen area. Pesticide powder shall not be used in facility and only pest control company shall apply pesticide in main kitchen.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(t) - food preparation (c)

3 ptsCorrected: NoRepeat: No

Observed hood vents being washed in veg sink. Veg sink shall only be used for preparing veg.

13A - posted: permit/inspection/choking poster/handwashing

Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)

1 ptsCorrected: NoRepeat: No

Observed old score posted.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: Yes

Observed build up around grill area and under griddle and hood vent. REPEAT.

17B - garbage/refuse properly disposed; facilities maintained

Regulation: 511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c)

1 ptsCorrected: NoRepeat: No

Observed chicken boxes stored outside of back door. All trash shall be properly disposed of to prevent attraction of pests.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: Yes

Observed damaged floor in WIC. REPEAT.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed damaged wall in main kitchen area.

Aug 3, 2023

Routine

Score: 5612 violations

View source record

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: Yes

Observed food items in ice bath pans not at proper cold holding temp of 41'F or below, ice was not touching bottom of pans. See temp log. REPEAT.

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: NoRepeat: No

Observed food items on grill not at proper hot holding temps. Grill was not turned on under pans. See temp log.

1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: Yes

Facility has no servsafe manager on staff. REPEAT

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: NoRepeat: No

Observed employee eating plate of food on prep table in main kitchen. Employees shall only eat in an area away from food prep or storage.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: Yes

Observed no sanitizer used in 3-comp sink when washing dishes. Observed employee wipe knife on wet rag hanging on edge of sink and go back to cutting raw chicken. ALl food contact surfaces shall be properly wash, rinsed, and sanitized. REPEAT

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)

4 ptsCorrected: YesRepeat: No

Observed employee medicine and cream stored above food items in main kitchen. All medicine shall be stored in a manner to prevent food contamination. COS employee moved items.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: Yes

Observed dead and live roaches in cabinets in front service area. Observed live flies in main kitchen. Pests shall be excluded from facility.

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: NoRepeat: No

Observed meat being thawed in veg sink.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed wet wiping cloths stored on edge of sink and not in sanitizer between use.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed damaged floor in walk in cooler. ALl surfaces shall be maintained to be easily cleanable.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)

1 ptsCorrected: NoRepeat: Yes

Facility did not have test strips for the sanitizer being used, (bleach). REPEAT

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: Yes

Observed build up under and around grill, grill table, walk in cooler, and air vent in main kitchen. REPEAT all surfaces shall be cleaned to prevent build up.