FUZION SPICE

High Priority - Observed: Container of medicine improperly stored. Medication stored on top of reach in cooler on front line. Manager removed and properly stored medications. Corrected On-Site Priority: High Priority

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority

Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin. Owner removed bowls. Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid eggs over ready to eat sauces. Reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45 f reach in cooler serving line Repeat Violation

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.manager and employees Signed.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken reach in cooler by rice makers

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee thermos on prep table

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125 f water

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat pasta. Reach in cooler. Operator removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 45 f reach in cooler on service line. Operator placed in reach in freezer. 2nd temp 43 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 72 f on warmer pot. Retested to 120 f Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia above 500 ppm discussed with operator to remake solution. retested to 200 ppm Corrected On-Site

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. Provided by email Corrective Action Taken

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. Provided by email Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler at front register area we're tea is made.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions above ready to eat noodles. Reach in cooler main cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Raw broccoli stored in shopping bag. In reach in cooler.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 10 ppm retested to 200 ppm. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Mixed bleach and soap together for sanitizer bucket. Operator removed and replaced with Quaternary ammonia. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Broccoli in reach in cooler not separated. Employee soup not separated. Reach in cooler

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator washed soiled dishes and dipped dishes into sanitizer without changing gloves nor hand washing. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes with no sanitizer. Observed employee set up three compartment sink to wash dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked rice at 60 f operator placed in reach in cooler. 2nd temp Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: Butter 68 f operator placed placed on stove to heat 155 f Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. On cooks line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0 ppm on service line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash cooking pan with water and soap only. Observed employee set up three compartment sink. And washed cooking pan. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning soiled dishes and then began food prep. Inspector went over the importance of changing gloves and washing hands. Observed employee wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil at 44 °F, inspector advised operator to place all Potentially hazardous foods to reach in freezer to rapid cool. 2nd temp at 11:55pm at 43 °F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: butter 70 °F, re heat to 165 °F Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork In reach in cooler on cooks line not dated marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Metal drinking containers on prep table by cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored next to restaurants food in reach in cooler by server line. Observed employee food stored next to restaurants food in walk-in cooler on prep line in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle on cooks line. Observed employee remove during time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker. Observed employee heat water to 135°F Corrected On-Site Repeat Violation