FUJI YAMA JAPANESE STEAKHOUSE

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. See stop sale. Observed cooked rice at back counter on time as public health control with no time stamp out of temperature for 2 hours Operator provided time stamp Corrected On-Site

Intermediate - No soap provided at handwash sink. Provided Corrected On-Site

Basic - Food stored on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice ranging from 47F- 51F inside plastic containers in walk in cooler at 11:30. Per operator, items cooling over night. At current rate of cooling, items did not reach 41F with in 6 hours. See stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels sued as liner for multiple food items at reach in cooler on cook line. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat vegetable wontons- items not commercially packaged. Operator stored items properly . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator stored items properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs left on top of reach in freezer in back kitchen at 70F- cold holding. Per operator, items not prepared or portioned today, items out of temperature for approximately 1 hour. Operator placed in reach in cooler to quick chill.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice ranging from 47F- 51F inside plastic containers in walk in cooler at 11:30. Per operator, items cooling over night. At current rate of cooling, items did not reach 41F with in 6 hours. See stop sale.

Basic - At cook line: In-use tongs stored on equipment door handle between uses.

Basic - Food stored on floor. Observed plastic container of beef stored on floor of walk in freezer. Operator stored items properly.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at middle hand wash sink at sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handle edge of oven soiled with grease. Operator sanitized area properly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw soft shell crab stored over noodles and Raw pork stored over clam chowder. Advised operator of proper storage. Operator stored properly. * Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler, Raw steak stored over unwashed produce. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At kitchen, Drain cleaner and degreaser stored on shelf with food. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Food stored on floor. At walk in freezer, bins of frozen shrimp stored on the floor. Advised operator of proper storage. Operator stored properly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At kitchen, handle down in flour. Operator removed to wash rinse and sanitize. Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At rear of kitchen, can of RAID in storage area. Operator discarded. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Chicken stored over noodles, Raw shrimp stored with cheesecakes. Advised operator of proper food storage, operator rearranged items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Fish cake stored over cut carrots in flip top. Operator discarded items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass door reach in cooler, raw chicken breast (49F - Cold Holding). Stored overnight. Item not prepared or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, garlic butter (68F - Cold Holding), Cooked rice (68F - Cold Holding), per operator items stored 1 hr 1/2 prior to inspection. Not prepared or portioned today. Advised operator to place in walk-in for quick chill. Operator moved items to walk in. At glass door reach in cooler, raw chicken breast (49F - Cold Holding). Item not prepared or portioned today. Stored overnight. See stop sale. Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over flip top cooler prep table. Operator removed. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 126F, Operator removed utensils and changed water. Restored in use utensils in water above 135F. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken and shrimp by sitting on counter. Operator moved items into walk in cooler. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over cooked octopus in reach in freezer at cook line, raw pork over soup not in commercial packaging walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked mackerel over cooked krab at sushi station reach in cooler. Operator stored properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer bucket, Chlorine sanitizer 200ppm. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (44F - Cooling) at 12:10 since 11:50 - 44F at 12:30 Observed in overflowing pan at reach in cooler at cook line. Operator split in half and moved extra portion to walk in cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees expired at time of inspection.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Reach in cooler#1/kitchen

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cutting raw chicken and handling clean equipment.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line/prep cooler

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 sanitizingat 0/ppm chlorine. Corrective action taken/operator changed sanitizer bucket, dish machine sanitizing at 100/ppm chlorine. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken with fish sticks/reach in freezer. Corrective action taken/operator separated both food products. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. 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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dish machine area. Corrective action taken/operator serviced paper towel dispenser. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken/prep area/kitchen/corrective action taken/operator stored chicken back in cooler. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer. Cook line

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. Dishmachine sanitizing at 0/ppm chlorine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action operator stored raw chicken on bottom shelf. Corrected On-Site

Basic - Food stored on floor. Beef/walk in cooler/corrective action taken/operator stored beef on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice.kitchen/ice machine/corrective action taken/operator stored ice scoop properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops/cookline/corrective action taken/operator stored utensils properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 61f in walk in freezer, moved from walk in cooler right before being observed, from overnight walk in cooler cooling. Stop sales issued. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 72f in walk in freezer, moved from walk in cooler right before being observed, from overnight walk in cooler cooling. Stop sales issued. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Admin Complaint

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Open dumpster lid.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooling from yesterday at 60f now in Walk-in cooler. Stop-sale issued. Warning - From follow-up inspection 2022-02-09: Observed rice today, cooled overnight in deep bus pan in Walk-in cooler, at 51-55f. Stop-sale issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2022-02-09: Stop-sale issued today for improper cooling of rice. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in Walk-in cooler from overnight cooling 60-49f. Stop-sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - No soap provided at handwash sink. Empty at one Hand wash sink. Was refilled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent with heavy dust in corner of front dining area. Unclean light shields over 8-top table in front dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean bottom of one Reach-in freezer in kitchen.