FUSHIMI SUSHI
1786 BLANDING BLVD STE 13, MIDDLEBURG 32068
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 9/9/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to men's restroom Admin Complaint - From follow-up inspection 2024-09-09: Observed one live flying insect under dish machine. Admin Complaint
Food safety inspection conducted on 9/9/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/6/2024
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Manager removed bowl. Corrected On-Site Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Shrimp thawing in bowl of standing water near utility sink in kitchen. Operator moved shrimp to walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under handwash sink by dishwasher is soiled.
- 08B-38-4:Basic - Food stored on floor. Multiple containers of ginger on the floor in sushi area. Bucket of soy sauce on floor near back exit. Manager moved sauce to shelf. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven has build up of debris/food particles. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee canned beverage stored in kitchen flip top reach in cooler above customer food. Manager removed beverage from cooler. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area. Employee moved wet cloth to sanitizer bucket. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food product in bin in kitchen not labeled. Manager identified as sugar and labeled. 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 at 0ppm chlorine. Establishment has a two compartment sink. Machine will be utilized to wash and rinse and dishes manually sanitized using chlorine in two compartment sink and then air dried. Procedures discussed with operator. Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to men's restroom Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened, portioned raw chicken stored on top of noodles in kitchen reach in freezer. Operator rearranged to proper storage. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two individually sealed completely thawed packages of tuna in sushi reach in cooler.
- 03F-02-5: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. Tempura shrimp and sushi rice being held on time controls have no time marking. Manager states rice prepared at 11:00 and marked appropriately. Tempura shrimp voluntarily discarded by manager. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush in handwash sink near back exit. Operator removed scrub brush. Corrected On-Site
Food safety inspection conducted on 9/6/2024 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice container by walk in cooler. Operator removed the bowl. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Outside back exit, two small tanks not secured. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under soda machine is soiled. Floor under and around the fryers is soiled. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at soda machine have water between the cups.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisks at wok station in standing water at 72F. Operator removed water. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi has accumulation of debris.
- 22-16-4:Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has build up of white mold-like substance.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at sushi area and at prep area in kitchen. Operator moved both to sanitizer bucket. Corrected On-Site
- 03F-02-5: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. Rice in sushi area has no time marking. Per employee, rice prepared at 2:00 and added time marking to rice. Also, ranch dressing has no time marking. Employee states ranch removed from refrigeration approximately one hour prior. Employee added time marking to ranch dressing. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon roll on the sushi counter at 117F. Per employee, roll made 20 minutes prior. Operator voluntarily discarded salmon roll.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink across from dishmachine has a drain board and container in the sink. Operator removed all. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing food employee reporting agreement for Sierra, hired a few weeks ago.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door has the gauge showing needing recharging. Repeat Violation
Food safety inspection conducted on 2/15/2024 revealed 15 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 9/20/2023
High Priority
4
Intermediate
4
Basic
12
Total
21
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. Interior of ice machine has black mold-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl laying in flour container near back exit. Operator removed bowl. Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks outside of back door are not secured.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under flat grill and floor under equipment across from cooking equipment has debris build up.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of stack of clean plates on shelf above reach in cooler in kitchen. Operator moved to proper storage. Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the top that opens to the outside. Screen door at back of establishment has a large gap above the door with no screening. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of seasoning on thin flat wood board near back exit.
- 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. Handled scoop in bucket of sauce near back exit has handle in the sauce. Operator moved utensil with handle out of product. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has food debris/build up. Walk in cooler gasket and gaskets on reach in coolers on sushi line are soiled. Area around soda nozzles on soda machine is soiled. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Two avocados with sticker attached in container with cut avocado in reach in cooler on sushi line. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored above ready-to-eat cut carrots, onions and cucumber. Operator rearranged shelving and placed unwashed produce below prepared vegetables. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw and cut chicken stored on top of eel sauce bucket. Operator moved chicken to proper storage. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in flat in walk in cooler are cracked. Operator removed the cracked eggs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Container of spicy tuna in reach in cooler on sushi line at 46F. Per operator, tuna prepared yesterday. Operator discarded tuna. Squeeze bottle of ranch dressing on front counter at 73F. Per operator, ranch removed from refrigerator approximately 2.5 hours prior. Operator moved ranch to refrigerator.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter top cooler drains into hand wash sink. Operator moved drain line to drain into a container. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cart in kitchen containing in-use sauces and seasonings has food debris on shelving.
- 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. Operator using time as a public health control for sushi rice. No written plan available. Paperwork provided and completed 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. Sushi cut and prepared on sushi line have no date markings. Per operator, products prepared up to two days prior.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit in red zone needing recharged.
Food safety inspection conducted on 9/20/2023 revealed 21 total violations (4 high priority, 4 intermediate, 12 basic).