Mr. Fuji Japanese Steakhouse

Observed raw chicken, raw beef, and raw shrimp stored above sauces, butter, and seasoning in the reach-in cooler closest to the rear exit; observed raw chicken and raw salmon over soy sauce in the walk-in cooler; observed raw chicken not in its original packaging stored with and above raw shrimp, cooked shrimp, and raw pork, none of them in their original packaging, in the walk-in freezer; observed raw soft shell crab and raw fish fillet stored behind vegetables in the top of the prep top cooler. COS. Items moved.

Observed that the most recent inspection report was not posted.

Observed that the plates not in-use stored near the rear of the lobby are stored upright without overhead protection.

Observed employee who doing dishes who ran their hands under water in an attempt to wash them and then began with food (ice then rice). COS. Employee washed their hands properly under inspector guidance.

Observed employee who was attempting to clean a wiping cloth that was used for cleaning a cutting board that had raw chicken on it and then did not wash their hands prior to working with new food items. COS. Employee washed hands.

Observed unwashed vegetables being stored with washed produce in the walk-in cooler; observed raw beef stored with cooked rice in the deep freezer in the lobby, neither in original packaging; raw, shelled eggs storved over avocados in the walk-in cooler; raw chicken stored over cooked rice and ginger in the walk-in cooler; raw beef stored over onions in the reach-in near the back door; raw fish stored over ginger in the walk-in cooler. COS. All items rearranged according to internal cook temperature and produce rearranged.

Observed that cold TCS food was stored above 41 F (see above temperatures). COS. Items discarded.

Observed hot TCS food was stored below 135 F (see above temperatures); facility is holding cooked vegetables in a pot over cook line. COS. Discarded.

Observed that the facility is attempting to cool rice, however, the rice only cooled from 135 F to 123 F after 1 hour. COS. Facility opted to discard the rice.

Observed that the facility has a plan to use time as a public health control for their sushi rice, however, the plan has not been followed and the time for the rice has not been tracked since May 28, 2026.

Observed employee rinse off/clean a knife that was being used for raw chicken in the 3-compartment sink, however, they did not sanitize the knife before using it for other food items. COS. Knife washed, rinsed, and sanitized.

Observed that the facility had residential pesticides in the kitchen. COS. Removed.

Observed that the facility is storing residential pesticides in contact with produce (onions). COS. Onions discarded.

Observed that the facility has leaky faucets at the preparation sinks.

Observed that the facility sells raw and undercooked fish in their sushi, however, is unable to provide neither a letter from the supplier describing parasite destruction/control methods nor provide the invoices stating as such beyond this week. Facility only has records/invoices for the fish delivered on June 2, 2026 and Jun 5, 2026.

Observed that the facility has several foodborne illness risk factor and public health intervention violations at the time of the inspection along with not enforcing/following up on the responsibilities of the person-in-charge including holding temperatures, cooling, thawing, and chemical usage/storage.

Observed that the hand sink in the front food service area was not stocked with hand soap. COS. Hand cleanser placed at the hand sink.

Observed that the hand sink in the waiter area does not have cold water causing it to be impossible to temper the water.

Observed that a pitcher was stored in the hand sink in the front of house area and observed employees attempting to wash wet wiping cloths in the hand sink in the main kitchen. COS. Removed and staff educated.

Observed that none of the TCS food in the faciliy that was prepared more than 24 horus ago is date marked. COS. Items that are known when it was made were date marked and all other items were discarded.

Observed that the facility is attempting to cool items (containers of rice) by placing them in large, dense containers which caused cooling to not be effectively conducted. COS. Facility opted to discard rice.

Observed that not all reach-in units in the front of house area and main kitchen had ambient thermometers in them.

Observed that there are dozens of live roaches in the facility; there are more than a dozen live roaches crawling on the rear and into the ice machine (video taken and attached to the report in the system); inspector observed live roaches crawling on the hand sink in the kitchen while washing their hands; observed live roaches inside of the refrigeration units in the main kitchen and front of house area (picture of one instance attached to report in the system); observed live roaches on the counters in the front of house area; observed live roaches under the preparation sinks and cooler in the rear of the main kitchen; observed live roaches under the counter at the sushi bar.

Observed many employee drinks stored in reusable cups both with and without lids and straws that were stored over food and clean utensils in the main kitchen area, sushi area, and front of house area; observed employee food stored above food for consumers in the walk-in. COS. All drink and food removed.

Observed bulk dry food on the line stored uncovered. COS. Covered.

Observed that the facility is missing the identifying asterisks and descriptions for raw food items on the menu.

Observed that the facility does not have a written allergen disclosure of the major food allergens used in the facility.

Observed that non-easily identifiable foods such as dry goods and sauces in containers on the line and in the walk-in cooler are not labeled with the common name of the product.

Observed that the is thawing raw fish by leaving the items sitting in containers in the front food service area. COS. Placed into refrigeration.

Observed containers of food stored on the floor of the walk-in cooler and on the floor in the main food area (produce and sauces); observed food stored next to the hand sink (no splash guard) at the hand sink in the sushi area.

Observed that the facility was storing the raw shrimp that they prepared in direct contact with undrained ice from the facility. COS. Shrimp placed into a perforated plan to allow for ice to melt and drain.

Observed that the front of house employees had bracelets on while preparing food and drinks. COS. Removed.

Observed that the after self-closing the rear exterior door is not tight-fitting.

Observed that the facility had the inspection report posted, however, it was posted near the roof in a corner where it was not easily seen/not in a conspicuous place.

Observed in-use utensils were stored in stagnant, room temperature water (75 F). COS. Utensils moved.

Observed that the plates not in-use stored near the rear of the lobby are stored upright without overhead protection.

Observed that the facility is using unsealed wood as a non-food contact surface.

Observed that the facilities fixed in place equipment, the hand sinks, 3-compartment sink, and prep sink in the main kitchen, are not properly sealed to the wall.

Observed the coolers in the main kitchen have damaged and missing gaskets.

Observed heavy accumulation of debris, grease, and food on and in non-food contact surfaces such as all shelves in the kitchen and inside of all reach-in coolers.

Observed that one of the dumpsters did not have a drain plug.

Observed heavy accumulation of debris, grease, and food on floors and walls; there is heavy accumulation under all shelves and equipment in the main kitchen, front of house area, and front sushi area.

Observed employee phones, backpacks, and jackets stored with and above food and food contact surfaces in the main kitchen and in the front of house area.

Observed that several of the lights in the main kitchen area, near the prep, and one in the front of house area were out causing it to be very dark; inspector had to use flashlights to be able to see.

Observed that the facility does not have their written allergen disclosure.

Observed food stored on the drainboard of the dishwasher where it was exposed to the splash of the dishmachine. COS. All items moved.

Observed plates stored upright without overhead protection.

Observed accumulation of debris on floors and walls, especially in the walk-in, and then the ceiling tiles throughout the kitchen.

Observed that there employee belongings stored with and above food and food contact surfaces. COS. Removed.

Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. RCA: Facility has blank copies, but has not had employees sign them; recommend having employees sign them.

Observed that the backdoor was not self-closing and that the air curtain was off. COS. Air curtain turned on.

Observed that one of the dumpsters did not have a drain plug.

Observed accumulation of debris on floors and walls.

Observed that the facility had residential pesticides in the kitchen. COS. Removed.

Observed that the backdoor was not self-closing and that the air curtain was off. COS. Air curtain turned on.

Observed that one of the dumpsters did not have a drain plug.

Observed accumulation of debris on the ground of the walk-in.

Observed employee drinks stored in cups without lids and straws, in non-single-use containers, in thermoses, and other cups that were stored with and above food and food contact surfaces. COS. All items moved.

Observed that one of the dumpsters did not have a drain plug.

Observed accumulation of debris on the ground of the walk-in.

Observed that one of the dumpsters did not have a drain plug.

Observed that employees were changing tasks and moving from raw and not raw food without washing hands; they were changing gloves and not washing their hands prior to donning the new gloves. COS. All employees washed their hands.

Observed that that the facility was storing raw beef, raw seafood, and raw eggs over RTE food and vegetables/produce. COS. All items were rearranged.

Observed that the facility is non-continuous cooking chicken and beef, but they do not have an approved written plan to do so. COS. Discussed with the facility that they shall discontinue the use of this practice until/unless they have an approved plan.

Observed that cold TCS food was stored above 41 F (raw shrimp, beef, raw eggs, raw salmon, rice). COS. Items to be discarded within 4 hours from when they were removed from mechanical refrigeration.

Observed that the facility was washing dishes and rinsing dishes, but was not using a sanitizing step; chemical sanitizer facility is suggesting they use is chlorine, but it is not being used and thus not at the appropriate concentration. COS. Facility was prompted/educated on how to set up the three compartment sink, using bleach, and then all of the dishes were washed, rinsed, and sanitized.

Observed that the facility was storing medicine with and above food and food contact surfaces. COS. Items moved.

Observed that the facility had several foodborne illness risk factor and public health intervention violations at the time of the inspection.

Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. RCA: Provided blank copies of the red book; make copies and have all employees sign.

Observed that the facility was placing items in the basin of the hand sinks. COS. Items moved.

Observed that the facility did not have a plan or the items for vomit and diarrhea clean up.

Observed that several TCS items prepared more than 24 hours ago were not date marked.

Observed that not all cold holding units had ambient thermometers.

Observed that raw meats were being placed into the vegetable sink. COS. Items moved.

Observed employees bare hand touching lemons and other garnishes with their bare hands and putting them into drinks and onto plates. COS. Drinks were discarded and employee informed to put gloves on.

Observed employee drinks stored in cups without lids and straws, in non-single-use containers, in thermoses, and other cups that were stored with and above food and food contact surfaces. COS. All items moved.

Observed that throughout their menus, the facility is missing advisories on some pages, identifying markers on some pages, and descriptions on all pages.

Observed that the facility was labeling sushi on their menu solely as, "White Tuna".

Observed fish stored in reduced-oxygen packaging that was thawed and stored under refrigeration while still in the reduced-oxygen environment.

Observed that the facility was storing food in the 3-compartment sink where it was exposed to the splash of the dishes being cleaned in the basing next to it and observed food stored on the drainboard of the dishwasher where it was exposed to the splash of the dishmachine; observed food stored on the floor in the front, in the walk-in, and in the dry storage. COS. All items moved.

Observed wet wiping cloths stored on counter.

Observed in-use utensils were stored in stagnant, room temperature water. COS. Utensils moved.

Observed accumulation of debris on/in equipment.

Observed that one of the dumpsters did not have a drain plug.

Observed heavy accumulation of debris and grease on the floors throughout the facility, especially along edges and under equipment and shelves.