FUJI SUSHI JAPANESE CUISINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spring mix 51F White sauce 38F-61F in insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple fish items on menu are not marked as raw or undercooked. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operater with time plan

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, pitchers, and containers on shelves in warewashing area not inverted. Operator began to invert some Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep areas throughout kitchen. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bucket of ginger on floor in walk in cooler ( corrected on site) Cases of food on floor in walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove in warer of 119F. Operator reheated - rice scoop in room temperature water. Operator discarded water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. Warning - From follow-up inspection 2025-01-07: Operator researching food grade towels. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. Corrective Action Taken Warning - From follow-up inspection 2025-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. Warning - From follow-up inspection 2025-01-07: 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. -0ppm. Sanitizer container empty. Purveyor will deliver before end of day. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. Warning

High Priority - Raw animal food stored over canned/bottled drinks. -raw fish products above bottled beer in walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53° less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. -rinsed towel in expo hand wash sink. Educated. Warning

Intermediate - Identity of food or food product misrepresented. -menu states "white tuna" on Trio Tiradito menu item, product served is escolar. All other escolar is correct on menu. Operator will reprint, cross of menu or change menu item. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt on shelf with y goods, gloves. Corrected On-Site Warning

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in product. Operator removed. Corrected On-Site Warning