FUJIYA JAPANESE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (68F - Cold Holding) at front counter sushi station. As per operator for less than one hour. Operator put cream cheese in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty bowls stored in handwashing sink at front counter sushi station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to dishwasher. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing station at front counter sushi station. Operator provided soap during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for sushi rice at sushi station.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of broth on prep table across from dishwasher Also observed bowl in container of sugar in dry storage area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee personal water bottle on prep table across from cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.

Basic - Food stored on floor. Observed cooking oil stored on the floor across from dishwasher.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets to reach in cooler across from cook line soiled.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes in dishwasher area. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed at back exit door.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at prep table next to cook line. As per operator for 30 mins

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59F - Cold Holding); raw chicken (60F - Cold Holding) at prep table across from cook line, as per operator for 30 mins. Operator moved product to reach in cooler for rapid cooling. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine Repeat Violation

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/ Observed 4+ employees working with no certified food manager present at time of inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Shuji working for two weeks, provided operator with form via email.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator form via email.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

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 raw tuna thawing inside reduced oxygen package inside walk in cooler. Operator cut open bag. Corrected On-Site Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher at 0ppm chlorine. Operator changed sanitizer for final concentration Dish machine 50ppm - Chlorine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food without hair restraint Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in wall by mop sink and dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area

Basic - Outer openings not protected with self-closing doors. Observed back door not self closing

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for dishwasher or three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink

Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to mop sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of sugar in dry storage area. Operator removed the bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted or covered at the sushi station. Also observed in the kitchen 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 packages of tuna (33F) thawing in the walk in cooler uncut. Operator cut the packaging for proper thawing. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees preparing food with no hair restraint.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on the floor in dry storage area. Operator stored correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to serve rice in standing water next to reach in freezer across from ice machine. Operator discarded the water and is using a dry container for rice utensils . Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled by common name.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee did not wash hands before putting on clean gloves after handling raw proteins , then proceeded to working with food . Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above sui mai located in the reach in freezer opposite the 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. domestic unit:; cooked soft shell crab ,as per operator from yesterday. (47F - Cold Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the kitchen. Corrected On-Site

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

Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor,front counter. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes,cabbage,eggplant stored above julienne carrots located in the walk-in cooler. Corrected On-Site

High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cheese cake located in the 3 door reach in freezer. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above raw pork,located in the reach in cooler opposite cookline. Corrected On-Site Repeat Violation Priority: High Priority

Basic - Observed: Accumulation of debris inside warewashing machine. Priority: Basic

Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at the time of the inspection ambient temperature at approximately 50°F for the walk-in cooler. Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site Priority: Basic

Basic - Observed: Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit opposite cookline. Priority: Basic

Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. Corrected On-Site Priority: Basic

Basic - Observed: Reach-in freezer interior/shelves have accumulation of soil residues, unit opposite 3 compartment sink. Priority: Basic

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw pork,located in the reach in freezer opposite 3 compartment sink. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: pooled eggs (48F - Cold Holding); shrimp tempura (46F - Cold Holding); cooked rice (47F - Cold Holding)as per operator from Sunday. Domestic unit: shrimp tempura (47F - Cold Holding); soft shell crab cooked (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: pooled eggs (48F - Cold Holding); shrimp tempura (46F - Cold Holding); cooked rice (47F - Cold Holding)as per operator from Sunday. Domestic unit: shrimp tempura (47F - Cold Holding); soft shell crab cooked (47F - Cold Holding)

Intermediate - No soap provided at handwash sink. Observed at the front counter. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor,dry storage area. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with accumulation encrusted food debris,unit by the ice machine. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, unit at the front counter,and unit opposite cookline.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ice cream with raw shrimp located in the reach in freezer opposite the 3 compartment sink. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw seafood,located in the reach in freezer opposite the 3 compartment sink. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200ppm. Operator diluted to 100ppm. 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 soap provided at handwash sink. Observed at the front counter. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in dining area, frontline.

Basic - Food stored on floor. Observed by the 3 door reach in freezer, buckets containing soy sauce and pickled ginger stored on the floor. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Floor soiled/has accumulation of debris. Observed under fryer soiled with accumulation of grease and food debris.