FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. No splash bleach. Operator purchased correct, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar glass display -Sushi bar low boy unit. Krab sticks (47F - Cold Holding)3.5 hours . Operator placed in walk in cooler . Shell eggs 74F ambient temperature, for three hours ,stored under soiled apron on top of cart. Operator placed in walk in cooler. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on kitchen food preparation table operator relocated . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table,. Operator relocated .

Basic - Food stored on floor. Bottled water on storage area floor. Operator relocated . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in sushi bar cold holding unit. Operator placed thermometer. Corrected On-Site

Basic - No handwashing sign provided at employee men's bathroom hand sink used by food employees. Operator placed sign. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in wait station area . Operator removed . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket, Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wali no cooler rice (47-59F - Cooling ); overnight ; instructed operator to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Food container placed in kitchen hand sink. Employee removed. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food, rice container in walk in cooler operatorvrelicated . Corrected On-Site

Basic - Cardboard used to line food-contact shelves., in storage are .

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink stored in walk in cooler not segregated,. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on wait station microwave. Operator removed. Corrected On-Site

Basic - Hole in or other damage to men's bathroom wall.

Basic - Insect control device installed over food preparation area. Bug zapper stored over oil containers in kitchen . Operator relocated .Corrected On-Site Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On food preparation table rice (55F - Cold Holding)/30 minutes . Operator returned to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On food preparation table fried shrimp (80F - Hot Holding)/10 minutes . Operator instructed to reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine , 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Basket stored in cook line hand sink operator relocated. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch. Opera relocated . Corrected On-Site

Basic - Ice buildup in whirlpool reach-in freezer chest.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corn Starch lid soiled with food debris on kitchen food storage shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated, Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs on top of green onions in cook line make table . Operator relocated. 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 . Sushi Rice Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food preparation area cutting board soiled with dirt.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menus are not marked. Operator marked. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. Sides of cooking equipment spiked with grease and food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stirred at wait station reach in cooler. Operator removed from unit. Corrected On-Site

Basic - Soiled cardboard .used to line nonfood-contact shelves. replaced with aluminum foil. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0 PPM, operator corrected to 100PPM Chlorine . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer. Operarbremoved from bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler rice (45F - Cold Holding)/ less than 4 hours. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wait station and kitchen container with food debris. Corrected On-Site

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 - Kitchen floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top , soiled with food debris. - gaskets to make table units soiled ,, walk in cooler gasket soiled.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in storage area freezer chest, Warning - From follow-up inspection 2024-02-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses ,at sushi bar. Corrected On-Site Warning - From follow-up inspection 2024-02-26: Not set up Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site Warning - From follow-up inspection 2024-02-26: Not st up. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn Warning - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-10-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline pot stickers (49F - Cold Holding)/2 hours . Operator relocated to another unit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Wash ware hand sink used to rinse vegetables, educated operator Corrective Action Taken Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Takeout menu does not consumer advisory.. Corrected On-Site Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelet while preparing g food,

Basic - Kitche wall soiled with accumulated grease, food debris, and/or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers encrusted grease and food debris. -ventilation hood is laden with grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Electrolyte and gatoraid store in walk in cooler above noodles.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. O ppm. Operator changed bucket. 100 ppm. 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. Sushi bar area, employee cutting green onions with bare hands. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp 106F/10 minutes on table top by sushi bar. Operator placed in cold holding unit. Corrective Action Taken

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator removed menu that did not identify Item that was raw, and stayed with menu that did. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles,prepared 24 hours ago in cookline makeline not date marked .

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris,

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.

Basic - In-use tongs stored on equipment door handle between uses.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken stored over cabbage vin walk n cooker. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler in front of cook line salad (55°F - Cold Holding); tofu (53°F - Cold Holding)/4 hours. Operator placed in reach in freezer.

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. Saul Rodriguez.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of microwave at wait station. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket for glass door Cookline reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled cardboard on shelf under kitchen food preparation table Operator replaced. -exterior of dish machine spiked with liine scale. -dish racks soiled. -sides of fryers soiled with grease. Repeat Violation