FUJI SUSHI JAPANESE CUISINE
249 W STATE RD 436 UNIT 1061
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning** - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning** - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: Operator has requested via email information to create HACCP plan for sushi rice. Will verify plan submitted and approved at next unannounced inspection. **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning** - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
Food safety inspection conducted on 1/7/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 12/26/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt on shelf with y goods, gloves. **Corrected On-Site** **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven. **Corrected On-Site** **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in product. Operator removed. **Corrected On-Site** **Warning**
- 22-41-4: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. -0ppm. Sanitizer container empty. Purveyor will deliver before end of day. **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. -raw fish products above bottled beer in walk in cooler. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53° less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -rinsed towel in expo hand wash sink. Educated. **Warning**
- 52-01-4:Intermediate - Identity of food or food product misrepresented. -menu states "white tuna" on Trio Tiradito menu item, product served is escolar. All other escolar is correct on menu. Operator will reprint, cross of menu or change menu item. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning**
Food safety inspection conducted on 12/26/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 8/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).