FUJI EXPRESS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top cooked vegetables (131F - Hot Holding) / 30 minutes. Operator placed in reach in cooler.

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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at kitchen employee handwash sink. Corrected On-Site

Basic - Food stored on floor. Buckets of food stored on walk in cooler floor. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -opened bottle of water in kitchen makeline unit. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatulas washed only in three compartment sink and not sanitized, educated employee. Corrective Action Taken Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker dried face with paper towels and then proceeded to prepare food without changing gloves and washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (55F - Cold Holding)/ less than 1 hour returned to unit. Cookline makeline top level butter (50F - Cold Holding)/ less than 1 hour , placed on table top ; Operator placed in unit, cooked chicken (64F - Cold Holding) overnight stored on top of containers. Operator discarded. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug stored next to microwave above food preparation table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers in counter at sushi bar. Corrected On-Site

Basic - Food stored on floor. Buckets of food stored on walk in cooler floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water stored at cookline makeline, Repeat Violation

High Priority - Employee adjusted mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed, rinsed colander and placed to air dry without sanitizing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Frontline tuna (46°F - Cold Holding)/ Operator placed ice. - raw beef, raw shrimp, 48°F, in cookline prep cooler less than 30 minutes; corrective action taken: operator placed ice on product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. - had sink near wok blocked by sleeve of to go containers Corrected On-Site Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Available chlorine is not approved as a sanitizer. Corrected On-Site

Intermediate - Nonfood-grade utensil provided for use in food. - Bostitch drill and stirrer

Basic - Bowl or other container with no handle provided to dispense food. - sugar, chicken granules

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - coffee mug over cold prep table in kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, or dust. - prep cooler casket - walk in cooler gasket

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - cases of squash over cooked shrimp, peeled onions

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 10 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline unit in front of grill raw beef (44°F - Cold Holding)/30 minutes. Operator had triple stacked wrapped meat in container. Operator reduced amount, Front counter sushi bar salmon (47°F - Cold Holding);30 minutes ; tuna (47°F - Cold Holding/30 minutes placed in unit. Operator instructed to place ice. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.stored take out trays in kitchen hand wash sink. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cookline, Repeat Violation

Basic - Front counter Carbon dioxide/helium tanks not adequately secured.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cardboard used on kitchen shelving soiled, not changed daily. Ventilation hood soiled with grease.

Basic - Walk-in cooler shelves with rust that has pitted the surface.