FUJI BUFFET
1038 DUNN AVE STE 3, JACKSONVILLE 32218
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/23/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on counter above flip top reach-in cooler. Operator removed. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell,phone on shelf above flip top reach-in cooler. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. In walk-in cooler, shelves have rust.
- 08B-38-4:Basic - Food stored on floor. At fry station, open case of oil stored on floor. Employee moved to proper storage. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmers, scoop in standing water 72f.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. N walk-in cooler, exterior of multiple sauce containers have build up. Repeat Violation
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, sealed wood on shelves soiled.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In prep area, tough tote used to store rice.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, bowls of raw pork stored on top shelf over multiple ready to eat items. Operator moved pork. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In storage closet by restrooms, two chemical spray bottles stored with toilet tissue. Operator moved chemicals. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fan in front of handwash sink by dish area. Operator moved. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by double prep sinks, metal scrub pad in sink. Operator removed. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers present at start of inspection, no Certified Food Manager onsite. Certified Food Manager arrived during inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked chicken prepared 2 days prior per operator , not dated. Operator dated. Corrected On-Site
Food safety inspection conducted on 2/23/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 10/19/2023
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 10/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/12/2023
High Priority
7
Intermediate
3
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf above flip top cooler on cook line. Drinks moved and stored correctly. Corrected On-Site Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating peanuts and oranges at sushi bar. Employee food discarded. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen. Both placed hats on. Corrected On-Site
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in server area. Floor in dry storage area. Floor drains in dish area. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream buffet, scoop in standing water 87F. Manager turned faucet on to run water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in kitchen. Hood filters above cooking equipment. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small area by mop sink in kitchen. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth on counter by drink dispenser in server area. Cloth moved and stored correctly. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket by fryers in kitchen. Bucket placed inside another bucket. Corrected On-Site
- 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. Dish machine tested 0ppm. Warning
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In flip top cooler on cook line, wontons stored inside to go bags. Wontons transferred to pan. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored over ready to eat spinach. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale. Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed and discarded. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot buffet, chicken wings 110F. Chicken prepared approximately 30 minutes prior. Chicken reheated to 190F. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach chemical cleaner stored on top of sushi bar next to to go containers. Bottle moved and stored correctly. Corrected On-Site
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting potatoes in prep area of kitchen with bare hands. Employee stopped, washed hands and placed gloves on. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed. See stop sale. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by prep sink in kitchen. Towels provided. Corrected On-Site
Food safety inspection conducted on 10/12/2023 revealed 21 total violations (7 high priority, 3 intermediate, 11 basic).
Inspection on 7/6/2023
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector in ice machine in kitchen.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Heavy lime buildup in dish machine in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Beige cutting board by sushi bar.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and drink cups on counter in wait station where drinks are prepared. All drinks moved and stored correctly. Corrected On-Site
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall by prep sink in kitchen. Employees began cleaning wall. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Container of oil on floor in kitchen near fryers. Oil moved and stored correctly. Corrected On-Site
- 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. Scoop inside bulk container of cornstarch. Scoop moved and stored correctly. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table in wait station is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at sushi bar.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small patch of concrete floor under prep sink in kitchen.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons at buffet. Manager removed boxes to be sorted. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for and posted during inspection. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw fish stored over heads of cabbage. Items moved and stored correctly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White food containers near can rack in kitchen.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan to control sushi on buffet. Inspector emailed paperwork. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored in wait station area. Manager labeled. Corrected On-Site
Food safety inspection conducted on 7/6/2023 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).