FUJISAN ASIAN BISTRO

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell eggs and without washing hands employee handled spatula to prepare rice, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee carried container of beef into walk in cooler, discussed with operator who educated employee, employee washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line food container in walk in cooler, discussed with operator who removed paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer brown rice (91F - Hot Holding) per operator product placed on Chinese style stove and reheated approximately 30 minutes ago then moved to rice warmer to hot hold until served, discussed with operator who moved product back to stove to reheat to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi station used to store scrub pads and wash bucket, discussed with operator who removed items from sink. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink next to Chinese style stove hand washing soap dispenser unable to dispense soap, discussed with operator who changed batteries. Corrected On-Site

Basic - Food stored on floor. In back of kitchen cooking oils and bottles of water stored on floor, discussed with operator who removed products from floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from Chinese style stove shelves and door gaskets have accumulation of soil residues. Discussed with operator to clean interior of reach in cooler.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched shirt then handled clean knife to cut avocado; no glove change; no hand wash. Advised employee to change gloves and wash hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. 2 flies flying around in kitchen. Operator killed. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: 1 dead fly in bucket with rehydrated noodles. See stop Sale for rehydrated noodles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale. Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Observed chef cutting avocados with stickers still on.

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. Dishwasher (Chlorine 10ppm). Operator corrected to Dishwasher (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on the back of his pants then handled clean pan of spaghetti from cooler; no hand wash. Operator discarded and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: Raw individually portioned and plastic wrapped scallops stored over sweet potato fries; not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: half and half (47F - Cold Holding) As per operator, removed from cooler 2 hours prior. Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken

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. No time mark on sushi rice or fresh garlic. As per operator, prepared 1 hour prior. Operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: cooked tempura shrimp (83F at 3:00pm; 80F at 3:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling cooked shrimp will not cool from 135F to 70F in a total of 2 hours. Operator moved to reach in cooler to quick chill. Corrective Action Taken

Basic - Floor inside kitchen not cleaned when the least amount of food is exposed.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils for cooking stored on dirty surface at wok. Operator removed utensils to clean and sanitize. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: raw tuna stored above mango and sauce. At walk in cooler: raw tuna stored over cooked chicken. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink rinse compartment with no soap. Employee washed hands with soap at hand wash sink. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top cooler drawers: Raw steak (49F at 3:30pm; 49F at 4:00pm- Cooling) As per operator, stored since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to move to quick chill.

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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensils without washing hands. Observed employee handle raw chicken then opened walk in cooler touching door to put away chicken and handled clean utensils; no hand wash. Advised operator that employee should wash hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to dry and wrap raw salmon. 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. At small reach in freezer at front counter: raw scallop portioned and plastic wrapped, stored above cooked crab. At standing reach in freezer in kitchen: raw scallop portioned and plastic wrapped stored, above cooked chicken nuggets. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw pooled eggs stored above cooked noodles. At walk in cooler: raw tuna portioned and plastic wrapped stored above butter and various sauces. Operator corrected. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale. Sushi display cooler: Krab (45F - Cold Holding) As per operator, transferred from low boy cooler to unit as is 30 mins prior. Not prepped or portioned today. Operator moved to quick chill.

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. Fresh garlic and oil mixture on flat top grill at front counter no time mark. Operator time marked. Corrected On-Site

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. Emailed for for employee employed less than 60 days.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in floor: raw yellow tail fish stored above seaweed salad. Operator stored properly. Repeat Violation 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. At sushi bar; drawers of flat top grill : raw shelled eggs stored over raw steak and shrimp. Items portioned and not commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf near cookline: tempura shrimp (71F at 4:40pm; 58F at 5:05pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator placed in reach in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Various unwashed vegetables over sauces. Operator stored properly. Repeat Violation

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands. Corrected On-Site Warning - From follow-up inspection 2024-04-19: Employee touched his pants then washed hands on 3 compartment sink then handle clean equipment and utensils with out washing hands Advised operator to educate employees on proper hand washing procedures Admin Complaint

High Priority - - From initial inspection : 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. Walk in freezer: raw chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2024-04-19: Raw tenderized beef over raw shrimp Operator stored properly Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning - From follow-up inspection 2024-04-19: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-04-19: Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning - From follow-up inspection 2024-04-19: Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on several sauces stored in walk in cooler. Advised operator to date mark. Warning - From follow-up inspection 2024-04-19: Same Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean. Corrective Action Taken Warning - From follow-up inspection 2024-04-19: Still rustic Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over ice cream in one door freezer Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over edamame in flip top cooler across from cook line Raw salmon over vegetables in walk in cooler Raw tuna over avocados in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in dining room

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sushi rice in dry storage

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw salmon stored above a container with krab meat inside sushi cooler. Observed raw beef, raw chicken stored above sauces inside walk-in cooler. Operator stored properly all products 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 and the time removed from temperature control cannot be determined. Observed a container with sushi rice, fresh garlic and oil and tempura shrimp with no time mark Per operator products stored for approximately 3 hours. Operator time marked for the remaining time of 1 hour. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By pot stored inside hand washing sink on cook line. Operator removed Corrected On-Site

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

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. Operator has the form but are all not filled. Advised operator to filled out forms for all employees Corrective Action Taken

Basic - A container with ginger and oil stored on floor on cook line. Operator stored properly Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized Corrected On-Site