FUJI SUSHI EXPRESS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables and flip top unit.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a wire scrub in the handwashing sink on cook line. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed an employee cellphone and wallet being stored above the cook line. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed buckets of sauces and meat stored on the floor in the walk in cooler and freezer. Manager corrected storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the cooking equipment on the cook line.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For whole fresh salmon received from DJ Tuna Manager provided proof of Aquaculture for salmon. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna and salmon in sushi cooler stored over avocados. Confirmed with operator avocados used in fully cooked rolls as well. Manager moved Corrected On-Site

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. Sushi rice not time marked.Manager added time to chart. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Manager went to store and bought one at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manger placed soap at handwash sink next to the dishwasher Corrected On-Site

Basic - Cardboard used to line food-contact shelves. On cook line by fryers and staging area.

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. Observed 1 pack of rop raw tuna fully thawed in original packaging. Packaging thaw instructions specify removal of raw tuna prior to thawing. Stop sale issued. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water bottle on sushi make line. Employee moved. Corrected On-Site

Basic - Equipment in poor repair. Dish Machine not actively being used tested at 10 ppm chlorine. Manager will call for service and use three compartment sink to wash, rinse, and sanitize utensils.

Basic - Wood food-contact surface not properly sealed. Wood on cook line next to fryers not sealed.

High Priority - Container of medicine improperly stored. A bottle of pain killer stored on shelf over reach-in cooler at cook line. Operator removed medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodle and cut veggies in reach-in cooler at cook line. Operator removed eggs at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by mop bucket with mop at dish machine area. Operator removed bucket from handwash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed food containers in handwash sink at sushi bar. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked rice in walk-in cooler. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line.

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. A bag of frozen commercially ROP raw tuna thawing in walk-in cooler. Discussed with operator, operator cut opened bag at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys stored on shelf over reach-in cooler at cook line. Operator removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spray head stored in hand wash sink by three compartments sink. 2 bags of Krab stick stored in hand wash sink at sushi bar. All items removed. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. At three compartments sink area.

Basic - Equipment in poor repair. Dish machine tested 0ppm. No warewashing at time of inspection, operator called dish machine service company. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing in hand wash sink with no running water. Employee moved into reach-in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole mushroom stored over cooked rice and cooked noodle in walk-in cooler.

High Priority - Employee washed hands with cold water. Hot water shut off in all handwash sinks in the entire establishment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sushi rice 83 F holding at sushi bar. Provided a copy of Time as A Public Health Control Written procedures by email. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. Corrective Action Taken

Intermediate - No hot running water at three-compartment sink. No running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shutoff in the entire establishment. Operator found out tankless water heater's breaker jumped and shut off hot water. Operator switched on water heater, hot water with 100+F provided at time of inspection. Corrected On-Site

Basic - Food stored on floor. Multiple buckets with frozen seafood stored on floor in walk-in freezer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping spicy tuna with barehands. Operator voluntarily discarded the tuna, employee washed hands and put on gloves to work on tuna again. Corrective Action Taken

High Priority - Employee washed hands with no soap. No soap available at all handwash sinks.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food debris in handwash sink on cook line.

Intermediate - No soap provided at all handwash sinks. Dish detergent used temporarily at time of inspection. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at prep area and cook line.

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

Basic - Food stored on floor. Milk and unwashed produce stored on floor in walk-in cooler. Operator moved to shelves. Multiple cases of frozen seafood products stored on floor in walk-in freezer. Corrective Action Taken