Fujiyama Japanese Steakhouse

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

White ice deflector in ice machine in kitchen.

Basic – Clean linens stored on floor

Clean linens in back hallway area on floor. Linens moved and stored correctly. Corrected On-Site

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Multiple employee drink cups in sushi bar have no lids. Lids placed on. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Multiple employee food items in sushi bar.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Multiple employee bags and jacket stored in sushi bar/bar area. Items moved and stored correctly. Corrected On-Site Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean plastic cup stored in back server station by hibachi area.

Basic – Food stored on floor

Bucket of ginger on floor in sushi bar. nContainers of mayonnaise on floor in kitchen. nContainers of oil on floor in kitchen. Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink in middle of bar. Inspector emailed sign. Corrective Action Taken

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

Hood filters above grill in kitchen. nFilters for ice machine in kitchen. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go sushi containers in sushi bar. Containers inverted. 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

In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. 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

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

In walk in cooler, ranch dressing stored in gray trash can. Repeat Violation

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 06/01/2023. Admin Complaint

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In standup reach in freezer near fryer, raw sushi salmon and tuna stored over ready to eat egg rolls. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

On cook line in flip top cooler, scallops, beef, chicken, shrimp and cooked broccoli 48F. Items placed into service 1.5 hours prior. Lid for cooler kept open during lunch rush. Lid closed to cool items. Corrective Action Taken Warning

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 in sushi bar prepared two hours prior. nSushi rice in back hallway prepared one hour prior. Both items time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

In server station in back of hibachi area, bleach and glass cleaner stored with drinks and to go cups. Items moved and stored correctly. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink in bar area has two white bus tubs stored inside. Tubs removed. Corrected On-Site Repeat Violation

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Multiple raw sushi items not identified as raw on to go menus.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink in middle of bar area. Towels provided. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle containing blue chemical cleaner stored in bar area. Repeat Violation