Facility:
FUJI SUSHI & HIBACHI
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 12/15/2025
Total Score:82
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Cooked tempura shrimp and raw eggs noted not being held at 41 degrees fahrenheit or below. Food had very recently been prepared or removed from cooler and was allowed to go back to the cooler. Critical violation corrected through training on food safety. |
| 5 points: CROSS CONTAMINATION |
| Raw meat noted being stored above food not requiring the same final cooking temperature. Raw salmon and lobster noted above vegetables. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the kitchen ware-wash area and hibachi area. Batteries were dead in all 3 of these paper towel dispensers. Batteries were changed or paper towels were placed at each hand sink to correct the violation. |
Non-Critical Violations
| 1 points: PREMISES |
| Cell phone noted not properly located. Upon entrance to the kitchen a phone was noted on the clean dish shelf leaning against the stack of clean plates. |
| 1 points: NON FOOD CONTACT SURFACES - CLEAN |
| Outsides of some equipment in the kitchen and outside of rolling sauce buckets in walk-in cooler noted in need of cleaning. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the flour/starch bin. Also a bowls/dishes were noted being used as a scoop in the sugar bin and buckets of sauces in the walk-in cooler. All scoops must have a handle and not allow the handle to contact the food product. |
Inspection Date: 5/1/2025
Total Score:89
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw beef noted stored over raw seafood. Raw meats are always to be stored according to final cooking temperature. The meat with the highest required final cooking temperature must be on the bottom and the lowest required final cooking temperature on the top. An example of proper storage of raw meats is as follows from bottom to top: Bottom->Chicken beef pork seafood ready-to-eat foods (like sushi) <-top. Critical violation corrected through education on the topic and removing improperly stored foods. |
| 5 points: CROSS CONTAMINATION |
| Raw shrimp noted stored over yum yum sauce container in the walk-in cooler. Also raw seafood noted stored over vegetables in reach-in cooler. Critical violation corrected through education on the topic and removing improperly stored foods from cooler and reorganizing. |
Non-Critical Violations
| 2 points: POT HAZ RTE FOOD DATING AND DISPOSITION |
| Ready to eat potentially hazardous food in the form of yum yum sauce other sauces and other read-to-eat foods were noted not being properly dated for disposition. |
| 2 points: CONTAMINATION DURING STORAGE |
| Flour/starch and other ingredients noted in non-food grade containers (black garbage can in dry storage room). Also rice and other foods in the walk-in cooler noted stored in gray rubbermaid bins that are likely not food grade. Food grade bins made by Rubbermaid are usually white in color to signify their food grade status. Replace the flour/starch container with a food grade container and please ensure any gray rubbermaid container used for food is a food grade container and be prepared to show that to the inspector if they are. If you are not sure whether a container is food grade or not you must research that and show proof to the inspector or replace it with a known food grade container. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the rice lettuce and ice bin next to soda fountain. Also a bowls/dishes were noted being used as a scoop in the flour/starch sugar and buckets of sauces in the walk-in cooler. All scoops must have a handle and not allow the handle to contact the food product. |