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Licensee
Name:
FUJI
License Number:
SEA2614035
Rank:
Seating
License Expiration Date:
06/01/2023
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
13740 BEACH BLVD #109 JACKSONVILLE, FL 32224
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/28/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Case/container/bag of food stored on floor in kitchen.
Cooking oil stored on floor on cook line near mop sink. Operator properly stored oil. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink in a prep table next to cutting board in sushi station. **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area.
Sushi
Employee cellphone, and packaged food stored in sushi station near cutting board. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Wet cups stacked together next to soda machine located in kitchen. **Repeat Violation** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer provided for sushi reach in cooler. Operator provided thermometer. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees.
No sign provided at handwash sink in sushi station located near kitchen entrance. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towels stored on front counter near raw fish display. Employee properly stored towels. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1. raw tuna (51°F); krab sticks (51°F) stored at room temperature in sushi station. Chef stated he took food out of the cooler a few minutes ago. Chef placed food inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
1. Fried shrimp 123°F stored at room temperature in sushi station. Chef voluntarily discarded.
2. fried shrimp (106-119°F) stored in frying basket on cook line. Chef reheated to 170°F. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
1. Cooked rice stored at room temperature in sushi station not time marked. Chef stated rice was cooked at 10:30am. Chef properly time marked.
2. Cooked rice stored at room temperature on cook line. Employee stated rice was cooked at 11:15am. Employee properly time marked rice. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
1. Raw chicken stored over cook noodles and washed zucchini in walk in cooler.
2. Raw tuna stored over wontons in white reach in freezer next to dishmachine.
Operator properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
