FUJI YAMA

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. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler green salad (70°F - Cold Holding)//30 minutes .Opera placed ice. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen table fried breaded fish (80°F - Hot Holding)/30 minutes ; Operator chose to discard. Corrected On-Site Warning

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

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

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

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottle of lye under kitchen table Corrected On-Site Warning

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishmachine.dish machine racks. Warning

Basic - Single-service articles improperly stored. Box of cups stored on dining room floor. Corrected On-Site Warning