FUJI SUSHI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 10PPM. Inspector instructed amateur to sanitize dishes in the three-compartment sink until dish machine can be serviced. Manager scheduled service for dish machine during this inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on shelf in kitchen near dish machine. Manager added proper label during this inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under make-table and storage rack in center of kitchen soiled with food debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Manager removed tongs from handle during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink on cook line.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponges to clean food contact surfaces of plates, cutlery and equipment.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began making sushi. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over butter in walk-in cooler. Manager moved butter to another shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from stove: shrimp (48F - Cold Holding). Manager stated item placed in cooler at 11 am. Manager placed ice on shrimp to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tofu and tempeh stored on prep table next to cook line. Manager stated item placed on table at 11:00 am and placed proper time on items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting boards stored in kitchen stained.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishments thermometer read 36F when calibrated in ice water, inspectors thermometer read 32F.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee working in the dining room no proof of employee training. Manager stated employee had completed training and filled out a certificate for the employee. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored next to the hand washing sink at end of dish table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored on shelf above soda machine. Manager pulled cups apart and separated them. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind kitchen ice machine. Floor behind soda box station. Floor behind stoves.

Basic - Food stored on floor. Cooking oil stored on floor next to hand washing sink at the end of the dish table. Manager placed cooking oil on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove at the end of the cook line greasy. Fan cover in walk-in cooler. Kitchen hand sinks dirty. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers stored on top of microwaves in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over Shell eggs in walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from oven stained. Tan cutting board stored next to three compartment sink stained.

Intermediate - Handwash sink used for purposes other than handwashing. Paddle stored in hand washing sink near back door. Manager moved paddle. Corrected On-Site

Basic - In-use ladle stored on equipment door handle between uses. Ladle hanging on oven door. Manager moved ladle to pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink near back door and hand washing sink across from cook line soiled with food debris.

Basic - Stored food not covered. Dumplings stored in walk-in freezer. Manager placed cover on dumplings. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel stored in sushi prep area. Manager placed towel in bucket. Corrected On-Site