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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
10/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
1
4
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 - - From initial inspection : Basic - Ceiling tile missing.
Above walk in cooler. **Warning** - From follow-up inspection 2018-10-03: Still the same. **Time Extended** - From follow-up inspection 2018-10-05: Still the same. **Time Extended**
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.
Cove molding in disrepair under three compartment sink. **Warning** - From follow-up inspection 2018-10-03: Still the same. **Time Extended** - From follow-up inspection 2018-10-05: Still the same. **Time Extended**
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.
Soda cups stored and stacked wet next to soda machine in kitchen. **Warning** - From follow-up inspection 2018-10-03: Still the same. **Time Extended** - From follow-up inspection 2018-10-05: Still the same. **Time Extended**
Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair.
1. Sushi reach in cooler.
2. White single door reach in freezer. **Warning** - From follow-up inspection 2018-10-03: Still the same. **Time Extended** - From follow-up inspection 2018-10-05: Still the same. **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1./Raw tuna (50-51°F) and krab sticks (56°F) stored at room temperature on sushi counter. Employee stated he placed krab stick on counter 8 minutes ago. Employee placed krab sticks inside reach in cooler.
2. Krab sticks 48°-50°F stored over ice packs on prep table across from flat grill. As per employee krab sticks were placed on prep table 20 minutes ago. Employee placed sticks inside cook line reach in cooler.
3. raw chicken (47°F); cooked vegetable egg rolls (53°F); cooked noodles (50°F); pre made sushi rolls (54-56°F);; raw shrimp (47-48°F) stored in reach in cooler on cook line. As per employee food was placed in cooler an hour ago. Food was placed in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-03: 1. Krab sticks 67°F stored at room temperature on sushi counter. Sushi chef stated he took krab stick out of the cooler 15 minutes ago. Explained to chef Krab sticks temperature needs to be 41°F or under. Chef placed stick inside sushi reach in cooler.
2. Krab sticks 50°F, raw steak 47°F, raw chicken 46-470F stored in reach in cooler in cook line. Employee stated he stored food in reach in cooler from walk in cooler 10 minutes ago. Manager placed food in walk in cooler. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2018-10-05: Krab stick 48°F, cooked chicken dumplings 48°F stored in reach in cooler on cook line. Operator stated food was placed in cooler from walk in cooler 1 hour ago. Operator placed food in walk in cooler again.
Raw spicy tuna stored over ice in sushi container. As per chef tuna was placed on ice 30 minutes ago. Tuna was previously stored in sushi reach in cooler. Chef placed raw tuna inside reach in cooler. **Admin Complaint** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled.
White cutting board on top of reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-03: Still the same. **Time Extended** - From follow-up inspection 2018-10-05: Still the same. **Time Extended**
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.
