Fuji Sushi

Basic – Bowl or other container with no handle used to dispense food

At prep area in kitchen, plastic togo cups used in sushi vinegar and soy sauce. Operator removed cups. Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles

In kitchen, walk-in freezer and reach-in freezer handles have build up.

Basic – Equipment in poor repair

Multiple reach-in cooler gaskets torn.

Basic – Floor soiled/has accumulation of debris

Walk-in cooler floor soiled.

Basic – Food stored on floor

In walk-in cooler, container with krab sticks on floor

In back storage room, bag of sugar on floor. Operator moved items off floor. Corrected On-Site

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

Tongs stored on oven handle at cook line. Operator removed. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple reach-in cooler gaskets soiled

Gap between fryer and stove has build up of grease and food debris

Hood filters over cook line have build up of grease

Lower shelf of prep table next to cook line, build up of residue

Exterior of bulk sugar container at sushi bar soiled. Repeat Violation

Basic – Single-service articles improperly stored

In back storage room, case of black plastic containers stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic – Unclean building components, attachments or fixtures

Hood over cook line has grease build up. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall at cook line soiled.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on prep table in kitchen. Operator discarded. Corrected On-Site Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

In prep area of kitchen, White container identified as vinegar for sushi rice not labeled

At sushi bar, bulk sugar container label worn off.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw chicken stored over krab and carrots. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

In kitchen, soup (127, 129F – Hot Holding). Soup out for 3 hours, reheated above 165f. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink in kitchen blocked by pot and styrofoam. Operator removed. Corrected On-Site

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

Time as a Public Health Control form not filled out completely. Items held on time not listed. Inspector helped operator complete form. Corrected On-Site