FUSE GLOBAL CUISINE

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled the spray bottle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed the utensils. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees near cook line. Operator provided hand washing sign and posted it. Corrected On-Site

Basic - Single-service food containers not stored inverted or protected from contamination near cook line. Operator stored the food containers inverted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored on cook line, operator labeled spray bottle during time of inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Observed Dishwasher (Chlorine 0ppm); Operator used primer switch for sanitizer. Secondary test Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler on cooks line observed raw ground beef being stored over ready to eat cooked pork. Operator rearranged products. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Walk in cooler observed four packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product.

Intermediate - No soap provided at handwash sink. In kitchen observed no soap at Hand washing sink. Operator replenished soap Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen foods prepared in house without date marking.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Walk in cooler observed four packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in service area being stored on top of soda drain. Operator removed scoop and put a clean one handle up inside ice. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near ice machine outside Warning - From follow-up inspection 2023-07-25: Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in employee bathroom at 77F.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Food with mold-like growth. See stop sale. In the prep kitchen make table there is a container of lamb jus with a mold like substance on top.

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods in reach in coolers on cook line not date marked. Educated operator on the importance of date marking foods.

Basic - Single-service articles improperly stored. Observed cases delivered Monday per operator stored on the floor in dry storage room. Operator moved to shelf. Corrected On-Site