FUJI HIBACHI EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in walk-in cooler.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for Jing Zhou. Mei Zhu expired 3-12-26. Warning

Intermediate - No paper towels or mechanical hand drying device provided at prep/dish area handwash sink. Restocked during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 cooks on duty at time of inspection. Warning

Intermediate - One-compartment sink used for warewashing. Observed dishes on drying rack next to 1 compartment prep sink. Per employee, dishes were washed in the prep sink. Discussed proper ware washing with employee. Employee moved dishes to three compartment sink to be washed, rinsed, and sanitized. Corrective Action Taken Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters marked to be changed 1-20-21.

Basic - Cloth curtains between kitchen and front counter not smooth, nonabsorbent and easily cleanable.

Basic - Current Hotel and Restaurant license not displayed. Printed and posted during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed home/construction type drill with mixer attachment in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on speed rack in walk-in cooler.

Basic - Unclean building components, attachments or fixtures. Soiled curtains in walkway between front counter and kitchen.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank in dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- sushi Bar- Karbala 59F, salmon 47F, eel 49F ( 11:30-12:30) ambient 62F. No manager on site, employees forgot to turn on cold hold equipment at sushi bar. Employee removed items and placed in cooler and turned on sushi bar display. Corrective Action Taken Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher unable to identify sanitizer at 3 compartment sink. Employee unaware to use thermometers to check food temps and ambient temps.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on dish shelf are heavily soiled/stained. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided quaternary strips to establishment. Corrected On-Site

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/.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan for establishment to hold sushi rice on time. Corrective Action Taken Repeat Violation

Intermediate - One compartment sink used for ware washing near front counter.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line no water at all coming out of hot water faucet ( 78F ). Employee turned on hot water- recheck 94F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee is in process of cleaning ice machine. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Multiple employee food dishes with forks stored on food contact surface above reach in cooler next to food bins near window.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone holder and charger stored on food contact table next to napkins near window.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dish washer using a bucket with soap and water sprayer to wash dishes at 3 compartment sink. With out being set up properly and not using sanitizer.

Basic - Equipment in poor repair. Sushi bar cold hold display ambient 62F. Equipment was not turned on. Employee turned on equipment recheck ambient 51F. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored in cooked broccoli/mix veg stored in reach in cooler on cook line.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Slice on interior walk in cooler door exposing insulation.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Basic - No conspicuously located ambient air temperature thermometers in multiple cold holding units including walk in cooler.

Basic - Soda ice dispenser not cleaned at least once every 24 hours.

Basic - Stored food not covered. Cold hold- upright glass- breaded shrimp 38F, cooked chicken wing 39F, spring rolls 38F ( not covered ).

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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,for both restrooms.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

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