BJ'S ASIAN FUSION

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came in from dining room, put gloves on to make salads, no hand wash, discussed Proper hand wash and gloves use with operator. - From follow-up inspection 2026-05-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Tub of raw chicken over cooked chicken and buckets of sauce, bowl of raw shrimp over buckets of sauce, operator rearranged cooler. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave in kitchen - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. White container in sink kitchen, tin cans, lids in sink by 3 compartment sink, operator removed all Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside, on sides has black substance - From follow-up inspection 2026-05-19: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed, ran 3 more cycles, 50 ppm Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door reach in cooler next to fryer- raw chicken over cooked Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on crash cart, removed from refrigeration 1 hour ago, moved to reach in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door reach in cooler on cook line - cooked eggs (44F - Cold Holding), cooked yesterday, moved to freezer, recheck 35F. Corrected On-Site 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 made 45 minutes ago, operator put time on warmer. Reviewed time control form with operator. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained. Warning

Basic - Food stored on floor. Fry oil on floor under wok, moved to shelf Corrected On-Site Warning

Basic - Plumbing system in disrepair. Hot water shut off at hand wash sink in front of kitchen, water does not shut off completely. Operator turned water back on Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler next to fryers Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi counter, operator primed moved towel to bucket. Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine 0ppm, operator primed machine, now at 100ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has bucket stored in it Hand sink by three compartment sink has buckets stored in it and buckets in front of it All items removed Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand sink by three compartment sink No soap at hand sink on cook line Soap stocked at other hand sinks Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all items in walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and walk in cooler shelves soiled

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw Shrimp at 61F in bus tub of water in triple sink with water temperature of 81F running into it, operator moved shrimp to walk in cooler

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands together for 7 seconds, discussed with manager which translated to employee

Intermediate - Handwash sink not accessible for employee use at all times. -Pitcher stored on hand sink in kitchen -Buckets in front of hand sink and containers stored inside hand sink by 3 compartment sink All items removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi counter employee had no gloves, put gloves on before washing hands, then washed them in cold water. Explained the proper procedure for hand washing, and the hot water was turned on again at valve.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw sushi with bare hands.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sushi hand sink hot water was off when I arranged. Hot water takes too long to come out in men's room sink. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Multiple personal drinks buried in ice meant for customers.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil mixture sitting out on prep counter. 56 degrees. Raw shell eggs sitting out on prep counter. 57 degrees. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil/garlic mixture stored on prep area counter at a temperature of 54 degrees. Raw shell eggs outside proper temperature on food prep counter in kitchen. 56 degrees. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Under recessed handles in refrigerated equipment in the entire kitchen area. Discussed general cleaning with the owner.

Basic - Employee with no hair restraint while engaging in food preparation. Owner/cook had no hair restraint when I arrived in the kitchen, employee put hat on Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. More than large enough gap under back screen door to allow for pest entry. Discussed with owner to repair properly.

Basic - Floor soiled/has accumulation of debris. Floors under and behind equipment in the kitchen and sushi prep area are soiled. Discussed general cleaning needs with owner.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin used for customer drinks had an unsanitary ice scoop buried (including handle) and several personal employ drinks in the ice. Owner removed and emptied effected areas of the ice. Stop saled 10lbs of ice.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Buildup of grease and drippings observed under entire hood. Owner says he has problems reaching someone to clean it properly. I encouraged him to keep trying as that needed attention.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign available at hand sink between walk in cooler and 3 compartment sink,in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. General cleaning needs are observed this visit. On outside of all equipment in kitchen. Grease buildup. Discussed with owner.

Basic - Reuse of single-service or single-use articles. Sauces put into cans that were from other food products.

Basic - Stored food not covered. Cut plant foods and vegetables stored in large quantities, not covered in walk in cooler. Repeat Violation

Basic - - From initial inspection : Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6\201D off the floor. Corrected On-Site Warning Priority: Basic - From follow-up inspection 2023-10-02: Time Extended

Basic - - From initial inspection : Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles Warning Priority: Basic - From follow-up inspection 2023-10-02: Time Extended

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Sushi chef came from restroom and started scooping rice without washing hands

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment is making sushi rice

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. At hand sink at sushi bar, soap dispenser put up at hand sink 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. Sushi rice on time but no time as a public health paper work

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site

Basic - Food stored on floor. Bucket of onions, bucket of sauce, container of beef on floor in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed in standing water in 3 compartment sink, temperature of beef 62F, operator took beef out of water and put beef in walk in cooler

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-02-20: Vent soiled in kitchen Time Extended

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with DBPR Form HR 5022-090, operator printed out and filled in paperwork Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between hoods on reach in cooler, knife removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-03-03: Time Extended - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves and reach in coolers Warning - From follow-up inspection 2022-03-03: Time Extended - From follow-up inspection 2022-03-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-03-03: Time Extended - From follow-up inspection 2022-03-11: Time Extended