FUJI EXPRESS HIBACHI AND SUSHI

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored above carrots at cook line make table unit. Raw pork stored over broccoli .in walk in cooler . Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line make table grooved and soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatula washed but not sanitized and then placed to dry without sanitizing. Educated operator . operator set up sink. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (60F - Cold Holding),placed 15 minutes ago.. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at cook line handwash sink.

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.

Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler floor

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on low boy unit shelf not segregated. Operator relocated . Corrected On-Site

Basic - Ice buildup in reach-in freezer chest.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle laying on top of reach in cooler in walk in cooler. Operator repositioned. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled mushroom with bare hands and then added soup to container, without having washed hands previously. Educated operator. Corrective Action Taken Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food bin, not sanitized , operator washed , rinsed but did not sanitized in three compartment sink. Employee stored on drain board. Educated operator . Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in kitchen make table unit. Operator relocated . Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (52F - Cold Holding)/1 hour. Kitchen table top Rice (51F-Cold holding) 1 hour l operator relocated into walk in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Drain unclogging chemical container , stored under cooking equipment. Operator relocated . Corrected On-Site

Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.

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

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. 4- mahi mahi in vacuum packaging fully thawed, in kitchen make table unit . Operator instructed to discard, Corrective Action Taken

Basic - Food stored on floor. Bag of onions on walk in cooler cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour and corn starch lids, soiled with food debris. -sides of cooking equipment spiked with grease.

Basic - Reuse of single-service or single-use articles. Plastic container jug , cut to be used as rice dispenser, Repeat Violation

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice stored over grill . (125F - Hot Holding)/15 minutes . Operator I so trusted to reheat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Drain cieaner stored on shelf under flat top in kitchen Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on food preparation table.

Basic - Ice buildup in reach-in freezer chest,

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lids soiled with food debris.

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker handling noodies with bare hands in kitchen . Educated operator. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed , tuna thawed in package, at sushi bar.

Intermediate - Handwash sink used for purposes other than handwashing. In Cookline hand sink, spoon is stored, Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at cookline handwash sink. Corrected On-Site

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

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. In sushi bar low boy unit , three packages of tuna thawed . Operator instructed to discard. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lactaid drink stored in cookline with customer food , not segregated nor identified l

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar container lids, soiled with food debris

Basic - Objectionable odors in men's bathroom or other areas of the establishment.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed lemns and zucchini stored over cut vegetables , in walk in cooler .

Basic - - From initial inspection : Basic - Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted - From follow-up inspection 2023-08-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill - From follow-up inspection 2023-08-16: Time Extended