FUSION SUSHI

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handling salads with bare hand contact. Inspector intervened. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Cooked rice 67°. Egg rolls 67°. Dumplings 66°. Shrimp dumplings 67°. Raw chicken 66°. Raw beef 66°. Shrimp sticks 65°. tofu 66° 2) miso soup 80°. 2 containers (overnight temperatures) stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items In walk in cooler. (Overnight temperatures) : Cooked rice 67°. Egg rolls 67°. Dumplings 66°. Shrimp dumplings 67°. Raw chicken 66°. Raw beef 66°. Shrimp sticks 65°. tofu 66° Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup 80°. 2 containers (overnight temperatures) stop sale issued. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen. All purpose cleaner. / degreaser. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls as scoops in spices.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents. Kitchen. Rear kitchen.

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. Unopened / uncut Frozen ahi in walk in cooler . Fish removed from packets by manger. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn cooler insulation. Walk in cooler.

High Priority - Dish washer handled soiled dishes or utensils and then picked up clean without washing hands. Dish washer handled soiled dishes or utensils and then picked up clean without washing hands. Warning

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. Dish machine chlorine 0 ppm. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting onions , carrots for later use with bare hand contact. Manager intervened. Corrective Action Taken Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs : ambient 79°. Rear kitchen. Moved by manager. Placed about 1 pm. Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer unaware of correctly operating Dish machine and sanitizing methods.

Intermediate - Handwash sink not accessible for employee use at all times. Dish machine Hand Wash Sink blocked by large pans.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. Found later. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 Food service employee onsite with no Certified Food Manager present. Arrived later. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep tables. Moved by manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items, shoes , over / on single service , food bags.

Basic - Floor soiled/has accumulation of debris. Soiled floors under cook line. Soiled floors under equipment. Soiled walk in cooler floors. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris Soiled interior of microwave and oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas. Soiled cooler gaskets. Frontline. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior or reach in cooler. Repeat Violation

Basic - Single-service articles improperly stored. Single service items on floor. Multiple. Repeat Violation

Basic - Stored food not covered. Uncovered miso paste. , sauce in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink standing water. 44°. Moved by manager to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple employees handling soiled counters , shelves equipment then engaged in food preparation activity without washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked sushi rice with bare hand contact. Manager intervened. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine under heavily soiled deflector plate. 20 lbs. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over Single Service chopsticks. Moved by manager Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired Food manager certification. 4/23

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Dish Machine blocked by multiple food container lids in sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 food service employees onsite with no certified food manager present Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily Soiled deflector plate in ice machine located: rear kitchen. Stop sale issued.

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in foods.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Ceiling tile missing. Missing ceiling tile by ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee with no hair restraint.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sponsor in standing water 70°. Wait station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven. (not in use)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of ice machine lid. Soiled exterior of rice cooker.

Basic - Toilet/urinal not flushing/functioning properly. Urinal not functioning. Not adequately flushing.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black wall by Dish Machine.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all Hand Wash Sinks. Max 87. Warning - From follow-up inspection 2023-01-06: At todays callback : time needed to fix. Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. One rodent dropping on floor by kitchen hallway. Cleaned by manager. Corrected On-Site Warning

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple container lids in rear Hand Wash Sink. Repeat Violation

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 - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Marked by manger.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all Hand Wash Sinks. Max 87°. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple .including oven handles. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by wait-station.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing ceiling tiles by Dish machine. (Water dripping from ceiling at Dish machine line. )

Basic - Exterior door has a gap at the threshold that opens to the outside. Small Gap at base of rear door. (Daylight visible ).

Basic - Floor soiled/has accumulation of debris. Soiled floors. Multiple areas in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple in kitchen. Sticky residue on exterior of multiple food containers. Repeat Violation

Basic - Single-service articles improperly stored. Boxed single service cups on floor. Rear kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at above Dish machine. Water dripping onto Dish machine area. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. About 100 rodent droppings on floor under rack by rear dry goods room. About 15 rodent droppings on floor next to walk in cooler. About 25 rodent droppings on floor under flour rack on hallway between walk in cooler and frontline sushi station. About 15 rodent droppings on floor at frontline sushi station. Warning - From follow-up inspection 2021-12-09: At todays callback : about 3 rodent droppings on floor under utensils rack along hallway to rear kitchen. About 3 rodent droppings on floor opposite Ice machine near wait-station. Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. Warning - From follow-up inspection 2021-12-09: At todays callback : some areas cleaned. Time needed to complete. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ). Gap at base of rear door. Side exit door (Daylight visible ). Warning - From follow-up inspection 2021-12-09: At callback : No change. Time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled throughout, food debris. Grease build up on floor under cookline. Warning - From follow-up inspection 2021-12-09: At todays callback : some areas cleaned. Time needed to complete cleaning. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas throughout Establishment. Warning - From follow-up inspection 2021-12-09: At todays callback : some areas cleaned. Time needed to complete. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees handled soiled equipment then put on gloves without washing hands. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food prep employee Shredding carrots with bare hand contact. Frontline. Wait-station staff handling lettuce for salads with bare hand contact. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Scallops over ready to eat onions in walk in cooler. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. About 100 rodent droppings on floor under rack by rear dry goods room. About 15 rodent droppings on floor next to walk in cooler. About 25 rodent droppings on floor under flour rack on hallway between walk in cooler and frontline sushi station. About 15 rodent droppings on floor at frontline sushi station. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs : 75° ambient by cookline. Person In Charge moved item to cooler. Placed about 1 hr before. Moved by manager Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice. Made at about 11 am. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Used face mask in Plates at frontline sushi line. Moved by manager for cleaning. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near walk in cooler blocked off with cardboard and tape. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 5 employees onsite with no certified food manger present. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and clothing over single service , dishware on rack. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ). Gap at base of rear door. Side exit door (Daylight visible ). Warning

Basic - Floor soiled/has accumulation of debris. Floors soiled throughout, food debris. Grease build up on floor under cookline. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas throughout Establishment. Warning

Basic - Unnecessary items/unused equipment on the premises. Employee bicycle in kitchen. Warning