FUJI TERIYAKI RESTAURANT Inspection – February 19, 2024

High Priority 1

#11High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Observed on a prep table next to a rice cooker. The cashier moved the spray bottle.

Intermediate 2

#12Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#13Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed in the back room.

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**

Repeat Violation

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed at the cook line.

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Observed at the back room. **Repeat Violation**

Repeat Violation

#4Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.

#5Basic32-12-5

Basic – Covered waste receptacle not provided in women's bathroom.

#6Basic08B-38-4

Basic – Food stored on floor. Observed a case of cabbage on the walk-in cooler floor.

#7Basic38-01-4

Basic – Light shield damaged/in disrepair. Observed above the triple sink.

#8Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Repeat Violation

#9Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#10Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch