ORLANDO FUJI SUSHI Inspection – October 9, 2023

High Priority 3

#7High Priority12A-02-4

High Priority – Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands.

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cream cheese in walk-in cooler

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F – Cold top of make table, less then 4 hours. Operator will move to freezer to rapid chill **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#10Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. At dish

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen

#2Basic24-06-4

Basic – Clean utensils or equipment stored in dirty drawer or rack. Bowls next to single door white freezer in soiled bus tub

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Sushi chef

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sinks only have "Hand-wash only" sign at sink. Advised operator the signage must tell employees to wash hands. No signage in bathrooms utilized by employees

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Under make table on cookline

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar **Repeat Violation**

Repeat Violation

Florida Food Watch