- Carbon dioxide/helium tanks at the restrooms area not adequately secured.
- Equipment or utensils not designed or constructed in a durable manner. The sliding glasses on the sushi fish case chipped /cracked.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of the scoop in the flour.
- Critical - Observed accumulation of debris in prep sink at the cookline .
- Critical - Observed accumulation of debris in three-compartment sink. Exterior of the three-compartment sink.
- Observed attached equipment soiled with accumulated dust. Ceiling fan in the kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Operator used his bare hand to touch the cooked chicken without an alternative operating procedure in place. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves too soiled with food debris.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the prep reach in cooler at the cooking area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves underneath the sushi counter.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling vent soiled with accumulated debris at the sushi bar.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting boards discolored/grooved.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Operator handled the raw chicken, did not wash his hands, went straight to the reach in cooler wrapped a food container.
- Observed food debris accumulated on kitchen floor. Under the dishwashing machine.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Operator washed his hands at the three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Grill very soiled.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the fryers.
- Observed improper storage of maintenance tools that interferes with cleaning. Electrical plug roll on the prep table next to the rice cooker.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler at the cookline.
- Critical - Observed interior of the white sushi reach-in frezeer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eel 45 degrees, reach in cooler at the sushi bar. {Moved to reach in frezeer to chill}.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45 degrees, reach in cooler, cookline. Iced.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go plastic containers on the shelf at the sushi bar.
- Critical - Observed toxic item improperly stored. Bottle of dishwashing soap, awesome cleaning solution above the three compartment sink.
- Critical - Observed toxic item stored in food preparation area. Air wick spray on the prep table next to the rice cooker.
- Critical - Observed unlabeled spray bottle. Small white bottle with eye drop on the shelf at the cooking area.
- Observed wall soiled with accumulated food debris. Wall at the cooking area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator used the same glove for the raw chicken and the clean serving utensils. Corrected On Site.
- Soiled aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish containers in the white reach in frezeer.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Under the cutting board. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Counters at the sushi bar.
- Critical - Observed buildup of soiled material on the handle of the blue ice scoop.
- Observed clean equipment stored on floor. Dishwashing machine tray. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored on floor. Cooking oil.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the toaster ovens at the sushi bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Wisk in water at 77 degrees . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Makeline reach cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Sushi bar.
- Observed leaking pipe at plumbing fixture. Handsink dripping from the side.
- Critical - Observed soil buildup inside ice bin door. Repeat Violation.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed operators receipts for frozen fishes received from the vendor not stating that the fishes have undergone parasite distruction.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / cooked lobster meat in walk-in cooler
- Critical. Observed raw fish items used for sishi not mark labeled and date marked in wall-in freezer
- Critical. Working containers of food removed from original container not identified by common name. / flour buckets and pans at cookline
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / eel was 45 F, in sushi bar cooler since yesterday
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / rice was 119 F, on counter in kitchen / Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw chicken and beef next to cooked lobster , in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. / raw chicken and beef above ready-to-eat sauce, in walk-in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / at cooking
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Remove chipped sushi plates at the frontline area.
- Observed equipment in poor repair. / cracked ice scoop
- Observed cutting board grooved/pitted and no longer cleanable. / at sushi bar
- Observed nonfood-grade shopping bags used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / operator must set up 3 bay sink to sanitize all kitchen wares prior use. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Reach in cooler at the cookline.
- Critical. Observed interior of microwave soiled. / at sushi bar
- Critical. Observed soil buildup inside ice bin/machine .
- Critical. Observed buildup of slime on soda dispensing nozzles. / in kitchen
- Critical. Observed soiled cutting boards at sushi bar
- Observed residue build-up at mopsink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the reachncooler used for storage at the cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left exposed unprotected.
- Critical. Hand wash sink lacking proper hand drying provisions. Handsink in the kitchen . Corrected On Site.
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. [Sushi fish containers not labeled with the identity of fish].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Brown rice 49 degrees, milk 53 degrees, tofu 47 degrees, cookline cookler].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Reach in cooler at the cookline.] Establishment has another cooler at the line with temperature at 36 degrees.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Spring rolls stored on the top of raw shell eggs]. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. [Seasoning at the cookline left uncovered overnight ].
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. [Cook washed his hands at the 3-compartment sink].
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. [Cook handled soiled trash can, did not wash his hands, kept working].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Sushi rice bowl].
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in three-compartment sink.
- Observed old labels stuck to food containers after cleaning. [All old labels on plastic storage containers must be removed].
- Observed old labels stuck to food containers after cleaning. [Ladle used by cook to scoop the soup]. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses at the sushi bar.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. [Very soiled towels everywhere in the kitchen areas].
- Critical. Observed soil residue in storage containers. [Tempura, sushi rice containers].
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. [Rice cooker].
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. [Detail cleaning on both cookline reach in coolers].
- Observed build-up of grease on nonfood-contact surface of the fryers, flattop areas].
- Critical. Hot water not provided/shut off at employee hand wash sink. [Handsink in the kitchen area].
- Plumbing system in disrepair. [Lock off handle on the handsink in the kitchen ].
- Critical. Observed handwash sink used for purposes other than handwashing. [Employee washed container at the handsink at the sushi bar area].
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. [Soiled apron stored on the shelf above the sushi bar]. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. [Rear next to restrooms]
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mount Fuji Sushi, 6700 Conroy Rd Ste# 155, Orlando, FL »