Fujisan Sushi

Year by year

Inspections

1. Jan 21, 2026 Routine · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     THAWING

     Imitation crab meat is being improperly thawed by being submerged in water in the prep sink with water not draining.

     Correction: Adjust procedures or methods to properly thaw foods. Corrected during inspection by letting water drain from sink.

     Code 3-501.13 (A) - (D)

2. Mar 12, 2025 Follow Up · No items found

   No violations cited.

3. Mar 11, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Bottles of spicy mayo on counter are noted stored at 60°F. Corrected onsite, one working container of spicy mayo can be used out of cooler and exchanged with one stored in cooler frequently

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     THAWING

     Imitation crab is being improperly thawed by thawing in standing water in the warewash sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core

     FLOOR COVERING, MATS AND DUCKBOARDS

     Mats in the prep area are noted no longer cleanable an must be replaced.

     Correction: Maintain all mats and duckboards so they are designed to be removable and easily cleanable.

     Code 6-201.15

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Dec 20, 2023 Pre-inspection Follow Up · 2 priority foundation, 2 core, 4 repeat
   • Not serious Priority Foundation Repeat

     ASSIGNMENT

     There is no designated person in charge (PIC) available when the sushi staff leaves the facility

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

     Siracha mayo was made with multiple ingredients and is improperly date marked. Date marked for 1 month from date mixed

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (C)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Sushi case in prep area is not maintained in good repair. There is water noted leaking into the food storage area (back compartment)

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items are noted in dry storage areas

     Correction: Relocate employee storage areas to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

5. Dec 15, 2023 Pre-inspection · 1 priority, 3 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sushi in display case is cold held at 49.3°F. Operator states the packaged sushi is not cooled to 41 F prior to placing in the case for sale.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Variance for acidifying rice is not being followed and documentation is not available for review by the regulatory authority. The operator did not have logs for calibrating the pH meter or pH of the individual batches of rice made daily as required by the HACCP Plan. No temperature logs were available for case temperatures or cooling temperatures of packaged products prior to placing in the case for cold holding as required by the HACCP Plan.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available when the sushi staff leaves the facility

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

     Siracha mayo was made with multiple ingredients and is improperly date marked. Date marked for 1 month from date mixed

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Sushi case in prep area is not maintained in good repair. There is water noted leaking into the food storage area (back compartment)

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items are noted in dry storage areas

     Correction: Relocate employee storage areas to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)