FUJI SUSHI BAR & ASIAN BISTRO

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink for proper sanitization. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink. Operator removed. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler not labeled. Warning

Intermediate - Spray bottle containing toxic substance not labeled by dish area. Operator labeled bottles. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled on shelf by dish machine. Repeat Violation Warning - From follow-up inspection 2025-10-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to reach in cooler. Warning - From follow-up inspection 2025-10-27: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink observed with a pitcher in the basin.

Intermediate - Spray bottles (2) containing toxic substance in the dish area not labeled. Operator labeled bottles during the visit. Corrected On-Site

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 sanitizer measured 0 ppm. Machine was primed and re-ran,resulting in 10 ppm concentration. Operator called for repair. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 10ppm)

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Operator stated rice rolling machine is cleaned once per day. This equipment should be cleaned every four hours.

High Priority - Raw animal food stored over or with unwashed produce. Raw octopus was stored over unwashed lemons in the walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded fish.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener observed with soiled blade.

Intermediate - Handwash sink not accessible for employee use at all times. A plastic pitcher was observed in the basin of the hand sink in the prep area..

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Open boxes of food handling gloves were stored directly below the soap dispenser at the handwashing sink behind the sushi bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket was stored uninverted, allowing water to pool inside.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded fish.

Basic - Equipment in poor repair. Plastic sliding door at sushi display observed with a large corner missing and with old black tape on the surface, rendering it no longer smooth and easily cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw, frozen shrimp was observed thawing in pans at room temperature in the prep area.

Basic - Wiping cloth sanitizing solution stored on the floor at the Sushi bar.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs then plate ready-to-eat food, no hand wash. Spoke with operator and employee, employee washed hands before continuing work. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area observed dishwasher handle dirty dishes then switch to clean, no handwash. Spoke with operator and employee, employee washed hands before continuing work. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in sushi bar used to dump drinks. Observed ice dumped in sink by cook line and dishwasher area. Discussed with operator using handwash sink for washing hands only. Operator melted ice away and discussed with employees. Corrected On-Site Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 cooks and 2 servers handling food, no certified food manager present. Certified food manager arrived at time of inspection. This is a repeat violation from 2/22/2023. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-eat food. Non-continuously cooked chicken in walk-in cooler not marked to separate from ready-to-eat as written in the plan. Warning

Basic - Old labels stuck to food containers after cleaning. This is a repeat violation from 2/22/2023. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach-in cooler right side bottom, raw fish and raw tuna over ready-to-eat cut vegetables. Operator rearranged all foods for proper storage. This is a repeat violation from 7/5/2023. Provided operator with HR 5030-099 Safe Food Storage (Spanish) and discussed training staff on food storage.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 cooks and 3 servers handling food, no food manager present. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in Sushi bar. Operator labeled both bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.

Basic - Insect control device installed over food preparation area in back of kitchen, over rice steamers.

Basic - Old labels stuck to food containers after cleaning. Operator had employees remove all labels. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping clothes in Sushi bar area on counter. This is a repeat violation from 7/5/2023 Repeat Violation