Fujisan Sushi & Grill

Inspector's notes

Observed no hot water at hand wash sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager turned on the hot water for the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish and raw shrimp stored above raw cut vegetables and ready-to-eat sauces in 4 prep coolers at sushi station and in the kitchen. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Manager moved raw shrimp and raw fish to the bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp and raw fish in ROP bags thawing in walk-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chef place raw shredded cabbage on customer plate to later place pork cutlet on top of shredded cabbage with bare hands. Inspector instructed chef to discard cabbage and use tongs or washed gloved hands when working with ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of raw shelled eggs stored directly above raw shrimp in the walk in. Manager removed eggs from above shrimp and placed on bottom shelf during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Low temperature dishwasher at a sanitizer concentration of 0 ppm available sanitizer with dishes in dishwasher compartment. A three-compartment sink was set up, and repair technician arrived during inspection and restored sanitizer to within specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut leaf kale used on customer plates cold holding on counter at internal temperature of 77 deg F, manager placed in large pan in walk in with ice for rapid cooling observed crab salad cold holding at internal temperature of 46 on the top portion of one of the reach in units, manager informed the crab salad was from day prior and discarded. Observed salmon, shrimp and ahi tuna cold holding at internal temperature of 47-48 deg F in a small sushi reach in unit holding >41 deg F. The manager informed the fish had been in unit since the day prior and discarded. The Sushi unit returned to within specification during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment prepared Sushi Rice they had the four-hour time on container and was unable to provide the written procedure. Provide written procedure for the Sushi rice. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment prepares raw and under cooked fish and does not have consumer advisory on main menu. The establishment does have advisory on to go menu. Provide consumer advisory on main menu. Corrective Action: Correct prior to re-inspection.