- Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to scoop cooked rice. **Corrected On-Site**
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach-in cooler handles soiled with food residue.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Observed WIC fan and ceiling dusty.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon at sushi bar in standing water not 135°F. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed sushi bar with no ambient thermometers in the holding units.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food item stored in thank you in freezer. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Observed faucet at 3 comp sink leaking.
- High Priority - Food with mold-like growth. See stop sale. Observed oranges in the walk-in cooler with mold-like growth. Operator voluntarily discarded the oranges. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer wash and rinse pots and spoons without sanitizing step. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed container of chicken stored on the floor of WIC. **Corrected On-Site** **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty ceiling tiles and AC vents in the kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting a above 3 comp sink. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen.
- Basic - Soiled reach-in cooler gaskets. Observed RIC gaskets at the sushi bar soiled.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM 0 ppm chlorine. Operator called company to replace chemicals and 3 comp sink will be used until it is fixed.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food items in WIC made over 24 hours without a date mark.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In panko
- Basic - Food not stored at least 6 inches off of the floor. Bin of raw chicken stored on floor in WIC
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic at room temp by cook-line corrective action taken food moved to RIC
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp and fish over roasted duck in WIC **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at room temp by cook line corrective action taken moved to RIC **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm **Corrected On-Site**
|
1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed entire flat of eggs sitting out at cookline with no orders. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 200ppm on three retests of machine after operator primed tubing.
|
3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. observed plastic food lids stored in cardboard box that used to contain raw chicken on shelf above cookline reach-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed sushi bar employee remove gloves but not wash hands before grabbing new pair. Repeat Violation.
- Critical - Observed employee improperly washing hands. observed employee wash hands with gloves on.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw pork then directly grab pinch of salt from bulk container without removing gloves and washing hands inbetween tasks. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. observed employee filling up food tub of vegetables with water at sushi bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled porcelin bowl being used to dispense panko in bulk bin next to dishmachine. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw seafood stored over cooked crab and pasta in cookline reach-in cooler. Corrected On Site. Repeat Violation.
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple cups throughout kitchen observed next to foods.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new gloves without washing hands first
- 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. observed dishwasher handle dirty foos wares then directly handle clean food wares without washing hands inbetween tasks Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee handle raw shrimp then directly handle multiple cut veggies without washing hands inbetween tasks. observed cookline employee handle raw beef then directly handle flour and veggies without washing hands inbetween tasks.
- Critical - Observed improper horizontal separation of raw animal foods. Observed raw chicken stored behind raw beef in cookline reach-in cooler top. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. observed raw lobster stored in same tub with cooked noodles in cookline reach-in cooler. Corrected On Site.
|
6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed cookline employee grabbing cooked veggies with bare hands to place items in to-go container. veggies were to have no additional heat treatment. Corrected On Site.
- 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. observed dishwasher handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee improperly washing hands. observed employee wash hands with gloves on at kitchen handsink.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same spoon to handle both raw chicken and to plate up cooked chicken and multiple orders of cooked veggies.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. observed employee engaged in food preparation wearing a watch.
|
3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee washing and rinsing robocoup blender but not sanitizing before putting item away.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed baking tray of veggies and batters stored on cookline garbage can in front of handsink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline reach-in cooler cutting board. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw beef stored behind cooked wonton and sliced tofu in cookline reach-in cooler top. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in raw shrimp container in cookline reach-in cooler top observed non-handled scoop being used to dispense item. Corrected On Site.
|
9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops at cookline in bucket on floor Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice at front steamer observed at 120 degrees. Corrected On Site.
|
6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed 0ppm chlorine at dishmachine Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen handsink
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen handsink. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee not washing hands directly before putting on a new pair of gloves
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw chicken stored behind tofu and peppers in cookline reach-in cooler top Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw liquid egg at 62 degrees sitting in cookline reach-in cooler top. observed cooked chicken at 74 degrees sitting out at cookline. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored in same bin with raw beef in walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed cooked rice at 117 degrees in sushi bar steam bin. Corrected On Site.
|
2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. sushi rice at sushi bar observed time-marked at 11:30am. Currently 3:45pm. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and sauces in walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over veggies in walk-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in bulk white powder bin near dishmachine
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline
- Critical. Equipment food-contact surfaces and utensils not sanitized. observed wooden bowels washed and rinsed but not sanitized. Corrected On Site. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. observed at 0ppm Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. two wooden bowls and large ziplock bag in cookline handsink Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline handsink and sushi bar handsink
- Critical. Observed toxic item stored by food. car wash soap and wood finish and other chemical items stored above vinegar seasoning in back prep racks near hot water heater Corrected On Site.
|
10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. raw scallops
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauces in cookline reach in cooler
- 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. dishwasher observed handling dirtybfood wares in 3 sink then handling clean dishes without washing hands inbetween tasks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. next to microwave and above soup heater at sushi bar
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee observed washing and rinsing food wares in 3 sink but not sanitizing before putting them away
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
|
4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in tempura powder bin Repeat Violation.
|
10/27/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, cooked meats, prepared foods in WIC
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef behind cooked chicken in cookline RIC top Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shell eggs in WIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw scallops over tofu in cookline RIC. raw chicken and raw shell eggs over bottles of water in WIC Repeat Violation.
- Critical. Observed food stored on floor. water bottles and two food boxes in WIC under racks Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in tempura powder bin Repeat Violation.
- 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. dishwasher must wash hand inbetween scraping off dirty food wares and putting away clean
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Observed build-up of grease on nonfood-contact surface. hood, filters, piping
- Observed utensils stored in crevices between equipment. knife between prep table and wall on cookline
- No copy of latest inspection report.
|
8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fuji Sushi Bar & Asian Bistro, 6355 Naples Blvd #7, Naples, FL »