Fuji Yummy

Year by year

Inspections

1. Dec 4, 2025 Follow Up · No items found

   No violations cited.

2. Dec 1, 2025 Follow Up · 1 priority, 1 core, 2 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine tested at 25 PPM chlorine sanitizer.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration of at least 50 PPM. Until the dishmachine is repaired, sanitize dishes and utensils in the 3-compartment sink with bleach sanitizer solution or another sanitizer solution.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline and other equipment in the kitchen has an accumulation of old food debris and trash.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Nov 25, 2025 Routine · 2 priority, 6 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The dishmachine tested at 0 PPM chlorine sanitizer.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Until the dishmachine is repaired, sanitize dishes and utensils in the 3-compartment sink with bleach sanitizer solution or another sanitizer solution.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     The handsoap dispenser and a bottle of hand sanitizer is stored on the shelf along with jars and containers of food ingredients.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms. Provided the DATCP "Employee Illness Decision Guide".

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marking observed in the establishment for ready-to-eat time/temperature control for safety food.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review.

     Correction: Provided the establishment a copy of their previously submitted time as a public health control plan.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     The food thermometer is broken and not working.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the kitchen. The handsoap dispenser is empty and not working.

     Correction: The establishment provided a different handsoap dispenser for the handwashing sink.

     Code 6-301.11

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked pasta is cooled in the walk-in cooler tightly wrapped.

     Correction: The establishment uncovered the food item for faster cooling during the inspection.

     Code 3-501.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline and other equipment in the kitchen has an accumulation of old food debris and trash.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12