FUJI SUSHI HIBACHI NOODLES

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 butter shrimp, sweet potato, soft shell crab and chicken tempura and butter at cooks line not properly date marked time marked. Employee stated items were prepared 2 hours prior to and then correctly marked the time on items. Corrected On-Site Admin Complaint

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. Observed some cutting boards worn and soiled in the kitchen.

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

Intermediate - Nonfood-grade drill and mixing blade used to mix sauces and batters.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared and portion fish, vegetables and chicken in reach-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-7-25

Basic - Carbon dioxide not adequately secured. Repeat from last inspection 2-7-25 Repeat Violation

Basic - Cooks line hood vents soiled with grease.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris under and around equipment.

Basic - Food stored on floor. Observed sauce buckets and oil jugs stored on floor in kitchen and walk-in cooler. Repeat from last inspection 2a¿¿7-25 Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cream cheese in walk-in-cooler. Operator moved fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic in oil at cooks line holding at 78F operator said it was chopped 1 hour prior and returned it to reach-in-cooler. Observed cooked eel at sushi bar on counter at 67F cook did not know when it was taken out of reach-in-cooler. Operator returned eel to reach-in-cooler and rechecked 20 minutes later 41F. Repeat 9-5-24 Corrective Action Taken Repeat Violation Admin Complaint

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 no time marked on sushi rice employee stated it was put out for use 3 hours prior then marked time correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands in ladies restroom.

Intermediate - No soap provided at handwash sink in kitchen. Repeat 9-5-24 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, chicken, beef, vegetables, and cooked noodles in walk-in-cooler and reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 9-5-24 Repeat Violation

Basic - Carbon dioxide tanks not adequately secured by dishwasher area.

Basic - Clean equipment/dishware/utensils stored next to hand wash sink exposed to splash at sushi bar.

Basic - Food stored on floor. Observed jugs of oil on floor in kitchen, case of fish and meat on floor in walk-in-freezer, and produce case on floor in walk-in-cooler. Repeat 9-5-24 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 78F water at cooks line.

Basic - No copy of latest inspection report available.

Basic - Uncovered food stored near sink exposed to splash at sushi bar.

High Priority - Container of medicine improperly stored. Observed bottle of medicine on shelf at cooks line. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employees use wet soiled towel hanging next to handwashing sink at end of cooks line to dry hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 46F and salmon 47F in sushi bar cooler cold holding. Employee stated the items had been prepared 3 hours prior and then iced down fish and turn down temperature on refrigerator. Recheck temperature 30 minutes later both at 40F. Corrected On-Site

Intermediate - No soap provided at handwash sink at sushi bar and end of cooks line. Observed operator correct issue to meet standards for 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. Operator did not have a completed copy of Time Control Sheet. Reviewed with operator how to complete Time Control Sheet. Repeat 1-29-24 Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only had completed proof of training of 1 employee Sinluck Pakdee. Repeat 1-29-24 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seasoned imitation crab, cooked noodles, and cut vegetables prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 1-29-24 Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information, missing dates.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at handwashing sink at sushi bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelves at cooks line and sushi bar.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet at handwashing sink at sushi bar broken.

Basic - Food stored on floor. Observed plastic tubs of ginger and fry oil on floor in kitchen and sushi bar. Repeat 1-29-24 Repeat Violation

Basic - No copy of latest inspection report available. Repeat 1-29-24 Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Observed multiple cases of assorted food on floor in Walk-in freezer. Warning - From follow-up inspection 2024-04-10: Observed multiple cases of assorted food on floor in Walk-in freezer. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-22-23 Repeat Violation Warning - From follow-up inspection 2024-04-10: Walk-in cooler/freezer shelves with rust that has pitted the surface. Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning - From follow-up inspection 2023-11-27: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning - From follow-up inspection 2023-11-27: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Warning - From follow-up inspection 2023-11-27: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warning - From follow-up inspection 2023-11-27: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener and slicer soiled. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Observed cutting boards, can opener and slicer soiled. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-27: 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. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of Time as a Control sheet. Warning - From follow-up inspection 2023-11-27: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of Time as a Control sheet. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2023-11-27: No copy of latest inspection report available. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed the following items in working unlabeled containers.Bottles of sauce and oils at cooks line and flour, sugar and rice bin at prep area. Warning - From follow-up inspection 2023-11-27: Observed working containers of food not labeled still Time Extended

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. Observed dishwasher at 000 parts per million chlorine sanitizer. Observed operator set up 3 compartment sink for ware sanitation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef,shell eggs and scallops over prepared vegetables, noodles and sauces in Walk-in cooler. Repeat 9-13-22 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. Observed raw salmon and chicken in Walk-in freezer cut and prepared onsite not store correctly based upon minimum required cooking temperature.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cream cheese at sushi bar, cans of sauce in Walk-in cooler and containers of scallops in Walk-in cooler all opened more then 24hours prior as per employee statement not date marked. Repeat 9-13-22 Repeat Violation

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.Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at sushi bar soiled. Observed slicer across from 3 compartment sink with heavy old food debris buildup. Repeat 9-13-22 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed had wash sink at end of cooks line next to fire extinguisher blocked by boxes and buckets. Observed employee remove all boxes. Repeat 9-13-22 Corrected On-Site Repeat Violation

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. Email operator employee health agreement form. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut prepared chicken, cut prepared salmon, cooked noodles, and sauces in Walk-in cooler all prepared onsite more then 24hours prior as per employee statement not date marked.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic containers used as scoop in sugar bin. Repeat 9-13-22 Repeat Violation

Basic - Cardboard used to line food-contact shelves on prep table. Repeat 9-13-22. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents over cooks line with grease buildup.

Basic - Cutting boards have cut marks and are no longer cleanable. Observed cutting boards in kitchen under prep table and at sushi bar worn and no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled and accumulation of debris around base equipment of cooks line and dishwasher areas.

Basic - Food stored on floor. Observed containers of rice noodles, made onsite sauce, and jug of oil stored on floor in kitchen. Repeat 9-13-22 Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Repeat 9-13-22 Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cooks line in container of standing water at 97F. Observed employee remove utensils to container clean water and place on burner at 145F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove top with heavy buildup of grease and old food debris.

Basic - Single-service articles improperly stored. Observed single service containers at sushi bar not inverted or protected. Observed employee invert containers. Repeat 9-13-22 Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. Observed unsealed plywood shelf at cooks line. Repeat 9-13-22 Repeat Violation

Portable fire extinguisher is inaccessible. For reporting purposes only. Observed fire extinguisher and emergency pull at end of cooks line blocked by boxes and buckets. Observed employee remove all boxes. Repeat 9-13-22 Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp,beef and chicken over and long side ready to eat vegetables and noodles in reach-in cooler. Repeat Violation

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 sushi rice not time marked. Observed employee stated they put it out at 12pm. Explained to employee how to time mark correctly. Observed employee properly marked time on rice. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink next to 3 compartment sink blocked by boxes. Observed employee move boxes. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, cut chicken, cooked noodles, dumplings and sauces in Walk-in cooler and Freezer all prepared onsite more then 24hours prior as per employee statement not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic container use as scoop in rice bin. Observed employee remove container. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles in kitchen. Repeat Violation

Basic - Cardboard used to line food-contact shelves bottom shelf of prep table in kitchen.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment has wood sushi rice bowl for use in kitchen.

Basic - Food stored on floor. Observed container of sauce on floor in Walk-in cooler. Observed cases of fish and other assorted food on floor in Walk-in freezer. Observed jug of oil, containers of noodles soaking in water and cases of canned foods stored on floor in kitchen.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on oven door handle between uses at cooks line. Observed employee remove tongs. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar and kitchen hand sinks. Printed copies of DBPR hand washing sink signs and gave to operator. Observed operator hang signs. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed single service containers at sushi bar on counter not inverted or protected. Observed employee invert containers. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Unsealed plywood used as shelf at end of cooks line.

Portable fire extinguisher is inaccessible. For reporting purposes only. Observed fire extinguisher by 3 compartment sink at end of cooks line blocked by boxes. Observed employee move boxes. Corrected On-Site

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over remade salad in the walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times next to the three compartment sink and the sushi station.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the dishwasher. Operator replaced the paper towels at the hand washing sink. 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. Observed cooked pork and beef in the walk in cooler not date marked. Operator placed date mark on the two items that was prepared 04/22/2022. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense rice on the cook line. Operator removed the bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen and sushi station.

Basic - Employee with no hair restraint while engaging in food preparation on the cook line.

Basic - Food not stored at least 6 inches off of the floor in the walk in cooler and walk in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw chicken thawing at room temperature on the three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses on the oven handle on the cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board on the prep table across from the rear door. Operator removed the wet cloth. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the dishwasher and the three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat sauce in the walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed items in each of the three hand washing sinks. Operator removed all items from the three hand washing sinks. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles throughout the kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Operator placed on hat. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on reach in cooler gaskets and hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep station. Operator placed wet wiping cloths inside the sanitizer bucket. Corrected On-Site