Mr. Fuji Japanese Steakhouse

Observed employee who doing dishes who ran their hands under water in an attempt to wash them and then began with food (ice then rice). COS. Employee washed their hands properly under inspector guidance. Code: Employees shall follow proper hand washing procedures when washing their hands.

Observed that cold TCS food was stored above 41 F (see above temperatures). COS. Items discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food was stored below 135 F (see above temperatures); facility is holding cooked vegetables in a pot over cook line. COS. Discarded. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed that the facility is attempting to cool rice, however, the rice only cooled from 135 F to 123 F after 1 hour. COS. Facility opted to discard the rice. Code: Food shall be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours; items shall cool at a rate fast enough to reach these benchmarks.

Observed that the facility has a plan to use time as a public health control for their sushi rice, however, the plan has not been followed and the time for the rice has not been tracked since May 28, 2026. Code: TCS food that uses time as a public health control shall follow a prewritten plan and that plan shall be followed.

Observed employee who was attempting to clean a wiping cloth that was used for cleaning a cutting board that had raw chicken on it and then did not wash their hands prior to working with new food items. COS. Employee washed hands. Code: Employees shall wash their hands when changing tasks, when contamination may have occurred, and prior to donning gloves.

Observed that the facility sells raw and undercooked fish in their sushi, however, is unable to provide neither a letter from the supplier describing parasite destruction/control methods nor provide the invoices stating as such beyond this week. Facility only has records/invoices for the fish delivered on June 2, 2026 and Jun 5, 2026. Code: If raw or undercooked fish is to be sold, the documentation from the supplier stating/discussing the parasite control methods shall be available and maintained for 90 day sbeyond when the items were served.

Observed unwashed vegetables being stored with washed produce in the walk-in cooler; observed raw beef stored with cooked rice in the deep freezer in the lobby, neither in original packaging; raw, shelled eggs storved over avocados in the walk-in cooler; raw chicken stored over cooked rice and ginger in the walk-in cooler; raw beef stored over onions in the reach-in near the back door; raw fish stored over ginger in the walk-in cooler. COS. All items rearranged according to internal cook temperature and produce rearranged. Code: Food shall be stored in a manner that prevents cross contamination.

Observed that the facility has several foodborne illness risk factor and public health intervention violations at the time of the inspection along with not enforcing/following up on the responsibilities of the person-in-charge including holding temperatures, cooling, thawing, and chemical usage/storage. Code: Facility shall have a manager with active managerial control and it is the responsibility of the PIC to prevent and address these violations as the occur.

Observed employee rinse off/clean a knife that was being used for raw chicken in the 3-compartment sink, however, they did not sanitize the knife before using it for other food items. COS. Knife washed, rinsed, and sanitized. Code: Before use and after cleaning items shall be sanitized.

Observed that the facility is missing the identifying asterisks and descriptions for raw food items on the menu. Code: The facility shall ensure that their consumer advisories have all three required parts which includes the identifying markers, description, and the advisory.

Observed that none of the TCS food in the faciliy that was prepared more than 24 horus ago is date marked. COS. Items that are known when it was made were date marked and all other items were discarded. Code: TCS items that are prepared and to be held for more than 24 hours shall be date marked with the date of preparation or the date of discard; whether the facility chooses to use date of preparation or date of discard they just have to stay consistent with the method.

Observed that the facility had residential pesticides in the kitchen. COS. Removed. Code: The conditions of use for all chemicals shall be followed, including only using residential pesticides in residential areas.

Observed that the facility is storing residential pesticides in contact with produce (onions). COS. Onions discarded. Code: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.

Observed many employee drinks stored in reusable cups both with and without lids and straws that were stored over food and clean utensils in the main kitchen area, sushi area, and front of house area; observed employee food stored above food for consumers in the walk-in. COS. All drink and food removed. Code: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the hand sink in the front food service area was not stocked with hand soap. COS. Hand cleanser placed at the hand sink. Code: Hand sinks shall always be stocked with hand cleanser.

Observed that the hand sink in the waiter area does not have cold water causing it to be impossible to temper the water. Code: Hand sinks shall be installed to provide hot and cold water.

Observed that a pitcher was stored in the hand sink in the front of house area and observed employees attempting to wash wet wiping cloths in the hand sink in the main kitchen. COS. Removed and staff educated. Code: Hand sinks shall only be used for washing hands and hand sinks shall be kept clear and accessible at all times.

Observed bulk dry food on the line stored uncovered. COS. Covered. Code: Food shall be stored covered.

Observed that the facility does not have a written allergen disclosure of the major food allergens used in the facility. Code: The facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Observed that non-easily identifiable foods such as dry goods and sauces in containers on the line and in the walk-in cooler are not labeled with the common name of the product. Code: Non-easily identifiable food shall be labeled with the common name of the product.

Observed that the facility is attempting to cool items (containers of rice) by placing them in large, dense containers which caused cooling to not be effectively conducted. COS. Facility opted to discard rice. Code: Cooling methods shall be appropriate to ensure that cooling is faciliated in the correct timeframe.

Observed that the is thawing raw fish by leaving the items sitting in containers in the front food service area. COS. Placed into refrigeration. Code: Thawing shall be done using approved means such as under cold running, by placing it under refrigeration, cooking from frozen, or microwaving and immediately cooking.

Observed that not all reach-in units in the front of house area and main kitchen had ambient thermometers in them. Code: Ambient thermometers shall be located in the warmest part of the unit for cold holding units and the coldest part of a hot holding unit.

Observed containers of food stored on the floor of the walk-in cooler and on the floor in the main food area (produce and sauces); observed food stored next to the hand sink (no splash guard) at the hand sink in the sushi area. Code: Food shall be stored at least 6 inches off of the floor and in a manner that prevents contamination.

Observed that the facility was storing the raw shrimp that they prepared in direct contact with undrained ice from the facility. COS. Shrimp placed into a perforated plan to allow for ice to melt and drain. Code: Food shall not be stored in direct contact with undrained ice.

Observed that the front of house employees had bracelets on while preparing food and drinks. COS. Removed. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observed that the after self-closing the rear exterior door is not tight-fitting. Code: Exterior openings shall be self-closing and tight-fitting.

Observed that there are dozens of live roaches in the facility; there are more than a dozen live roaches crawling on the rear and into the ice machine (video taken and attached to the report in the system); inspector observed live roaches crawling on the hand sink in the kitchen while washing their hands; observed live roaches inside of the refrigeration units in the main kitchen and front of house area (picture of one instance attached to report in the system); observed live roaches on the counters in the front of house area; observed live roaches under the preparation sinks and cooler in the rear of the main kitchen; observed live roaches under the counter at the sushi bar. Code: Pests shall be controlled and prevented.

Observed that the facility has leaky faucets at the preparation sinks. Code: Plumbing system and fixtures shall be maintained in a state of good repair.

Observed that the facility had the inspection report posted, however, it was posted near the roof in a corner where it was not easily seen/not in a conspicuous place. Code: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Observed in-use utensils were stored in stagnant, room temperature water (75 F). COS. Utensils moved. Code: Scoops and utensils shall be properly stored in hot (135 F) water, in running water, in the product with the handle above the level of the food, or on/in a clean surface or container.

Observed that the plates not in-use stored near the rear of the lobby are stored upright without overhead protection. Code: Stored plates and containers shall be stored covered or inverted to protect against overhead contamination.

Observed that the facility is using unsealed wood as a non-food contact surface. Code: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

Observed that the facilities fixed in place equipment, the hand sinks, 3-compartment sink, and prep sink in the main kitchen, are not properly sealed to the wall. Code: Equipment that is fixed shall be spaced to allow for cleaning or shall be sealed to the wall.

Observed the coolers in the main kitchen have damaged and missing gaskets. Code: Equipment shall be maintained in a state of good repair, including seals and gaskets.

Observed heavy accumulation of debris, grease, and food on and in non-food contact surfaces such as all shelves in the kitchen and inside of all reach-in coolers. Code: Equipment and non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed that one of the dumpsters did not have a drain plug. Code: Dumpsters with a drain shall have a drain plug.

Observed heavy accumulation of debris, grease, and food on floors and walls; there is heavy accumulation under all shelves and equipment in the main kitchen, front of house area, and front sushi area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed employee phones, backpacks, and jackets stored with and above food and food contact surfaces in the main kitchen and in the front of house area. Code: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.

Observed that several of the lights in the main kitchen area, near the prep, and one in the front of house area were out causing it to be very dark; inspector had to use flashlights to be able to see. Code: Lighting intensity shall be adequate.

Observed that the facility does not have their written allergen disclosure. CA: Facility shall have a written major food allergen disclosure.

Observed food stored on the drainboard of the dishwasher where it was exposed to the splash of the dishmachine. COS. All items moved. CA: Food shall be stored where it is protected from splash contamination.

Observed plates stored upright without overhead protection. CA: Plates shall be stored covered or inverted to protect against overhead contamination.

Observed accumulation of debris on floors and walls, especially in the walk-in, and then the ceiling tiles throughout the kitchen. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that there employee belongings stored with and above food and food contact surfaces. COS. Removed. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. RCA: Facility has blank copies, but has not had employees sign them; recommend having employees sign them. CA: Facility shall have verifiable means of showing employee acknowledgement of employee health reporting requirements.

Observed that the backdoor was not self-closing and that the air curtain was off. COS. Air curtain turned on. CA: Exterior openings shall be self-closing and tight-fitting.

Observed that one of the dumpsters did not have a drain plug. CA: Dumpsters with a drain shall have a drain plug.

Observed accumulation of debris on floors and walls. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that the facility had residential pesticides in the kitchen. COS. Removed. CA: The conditions of use for all chemicals shall be followed, including only using residential pesticides in residential areas.

Observed that the backdoor was not self-closing and that the air curtain was off. COS. Air curtain turned on. CA: Exterior openings shall be self-closing and tight-fitting.

Observed that one of the dumpsters did not have a drain plug. CA: Dumpsters with a drain shall have a drain plug.

Observed accumulation of debris on the ground of the walk-in. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed employee drinks stored in cups without lids and straws, in non-single-use containers, in thermoses, and other cups that were stored with and above food and food contact surfaces. COS. All items moved. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that one of the dumpsters did not have a drain plug. CA: Dumpsters with a drain shall have a drain plug.

Observed accumulation of debris on the ground of the walk-in. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that one of the dumpsters did not have a drain plug. CA: Dumpsters with a drain shall have a drain plug.

Observed that employees were changing tasks and moving from raw and not raw food without washing hands; they were changing gloves and not washing their hands prior to donning the new gloves. COS. All employees washed their hands. CA: Employees shall wash their hands when changing tasks and prior to donning gloves.

Observed that cold TCS food was stored above 41 F (raw shrimp, beef, raw eggs, raw salmon, rice). COS. Items to be discarded within 4 hours from when they were removed from mechanical refrigeration. CA: TCS foods that use cold holding as a control for safety shall be held at 41 F.

Observed employees bare hand touching lemons and other garnishes with their bare hands and putting them into drinks and onto plates. COS. Drinks were discarded and employee informed to put gloves on. CA: Ready-to-eat food shall not be handled with bare hands.

Observed that that the facility was storing raw beef, raw seafood, and raw eggs over RTE food and vegetables/produce. COS. All items were rearranged. CA: Food shall be stored according to its internal cook temperature.

Observed that the facility is non-continuous cooking chicken and beef, but they do not have an approved written plan to do so. COS. Discussed with the facility that they shall discontinue the use of this practice until/unless they have an approved plan. CA: Facility shall cook all food to the correct temperature and shall not use non-continuous cooking with a department approved plan.

Observed that the facility had several foodborne illness risk factor and public health intervention violations at the time of the inspection. CA: Facility shall have a manager with active managerial control and it is the responsibility of the PIC to prevent and address these violations.

Observed that throughout their menus, the facility is missing advisories on some pages, identifying markers on some pages, and descriptions on all pages. CA: The facility shall ensure that their consumer advisories have all three required parts which includes the identifying markers, description, and the advisory.

Observed that several TCS items prepared more than 24 hours ago were not date marked. CA: TCS items that are prepared and to be held for more than 24 hours shall be date marked with the date of preparation or the date of discard; whether the facility chooses to use date of preparation or date of discard they just have to stay consistent with the method.

Observed that the facility was storing medicine with and above food and food contact surfaces. COS. Items moved. CA: Only medicine necessary to the health of the employees may be stored in the facility and it has to be stored in an area that prevents contamination of food and food contact surfaces.

Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. RCA: Provided blank copies of the red book; make copies and have all employees sign. CA: Facility shall have verifiable means of showing employee acknowledgement of employee health reporting requirements.

Observed employee drinks stored in cups without lids and straws, in non-single-use containers, in thermoses, and other cups that were stored with and above food and food contact surfaces. COS. All items moved. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the facility was placing items in the basin of the hand sinks. COS. Items moved. CA: Hand sinks shall be easily accessible and kept clear.

Observed that the facility did not have a plan or the items for vomit and diarrhea clean up. CA: Facility shall have a plan and the items for the plan available to properly clean up vomit and diarrhea.

Observed that the facility was washing dishes and rinsing dishes, but was not using a sanitizing step; chemical sanitizer facility is suggesting they use is chlorine, but it is not being used and thus not at the appropriate concentration. COS. Facility was prompted/educated on how to set up the three compartment sink, using bleach, and then all of the dishes were washed, rinsed, and sanitized. CA: With manual and mechanical dish washing equipment, utensils, and tableware shall be washed, rinsed, and sanitized, and shall use an approved sanitizer at the appropriate concentration.

Observed that the facility was labeling sushi on their menu solely as, "White Tuna". CA: Food shall be honestly presented and when White Tuna is offered there shall be clarification of what fish is being sold, in this case it is escolar.

Observed fish stored in reduced-oxygen packaging that was thawed and stored under refrigeration while still in the reduced-oxygen environment. CA: Fish stored in reduced-oxygen packaging shall be removed from the packaging prior to or immediately upon completion of thawing.

Observed that not all cold holding units had ambient thermometers. CA: All cold and hot holding units shall have an ambient air thermometer.

Observed that the facility was storing food in the 3-compartment sink where it was exposed to the splash of the dishes being cleaned in the basing next to it and observed food stored on the drainboard of the dishwasher where it was exposed to the splash of the dishmachine; observed food stored on the floor in the front, in the walk-in, and in the dry storage. COS. All items moved. CA: Food shall be stored where it is protected from splash and stored at least 6 inches off of the flor.

Observed wet wiping cloths stored on counter. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration.

Observed that raw meats were being placed into the vegetable sink. COS. Items moved. CA: The produce sink shall only be used for washing produce and thawing RTE foods.

Observed in-use utensils were stored in stagnant, room temperature water. COS. Utensils moved. CA: Scoops and utensils shall be properly stored in hot (135 F) water, in running water, in the product with the handle above the level of the food, or on/in a clean surface or container.

Observed accumulation of debris on/in equipment. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that one of the dumpsters did not have a drain plug. CA: Dumpsters with a drain shall have a drain plug.

Observed heavy accumulation of debris and grease on the floors throughout the facility, especially along edges and under equipment and shelves. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.