FUJIYAMA SUSHI AND GRILL Inspection – December 8, 2023

High Priority 1

#10High Priority22-48-5

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using unapproved lemon scented laundry bleach. Operator went to store and purchased correct bleach **Corrected On-Site** **Admin Complaint**

Corrected On-SiteAdmin Complaint

Intermediate 1

#11Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink in server area. Operator removed **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowls being used as scoops on cooks line

#2Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. Under flat grill

#3Basic36-73-4

Basic – Floor under/behind cooks line equipment soiled/has accumulation of debris.

#4Basic08B-38-4

Basic – Food stored on floor. -fryer oil and soy sauce buckets on floor in kitchen

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker on cooks line

#6Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -small oven on sushi line interior soiled

#7Basic14-33-4

Basic – Reach-in cooler near kitchen entrance shelves with rust that has pitted the surface.

#8Basic36-60-5

Basic – Screen in rear kitchen door torn/in poor repair.

#9Basic08B-12-5

Basic – Stored food not covered. Bread crumbs in prep area uncovered

Florida Food Watch