CHINA FUSION

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken 55F cold hold less than 4 hours. Educated operator on having chicken below cooling line. Operator placed chicken inside bottom of working reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by plastic container in back food prep area. Educated operator on handwash sink only. Operator removed container. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed can stored in handwash sink in kitchen. Operator removed can. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chicken not date marked made yesterday 04/23/26. Educated operator on the importance of date marking. Operator date marked foods. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense rice. Operator removed cups. Corrected On-Site

Basic - Food stored on floor. Observed bag of carrots and containers of raw shrimp and bean sprouts stored on floor in walk in cooler. Educated operator on keeping food stored off of floor. Operator placed foods off of floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Hood filters. Educated operator on the importance of cleaning hood filters. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Single-use gloves being reused. Operator discarded gloves. Corrected On-Site

Basic - Stored food not covered. Observed cut cabbage in walk in cooler not covered in walk in cooler. Operator covered cabbage. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth. Corrected On-Site

High Priority - Container of medicine improperly stored over cook line reach-in cooler. Spoke with operator regarding separating an area for all employees belongings.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee drop cooked pork riblet on floor and place back onto tray for service. Spoke immediately with employee and manager to ensure food was discarded. Operator discarded all contaminated food.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee scrub cutting board and knife to prep cooked pork without proper wash, rinse, sanitize and air dry step in one compartment sink. Spoke with manager, manager had employee stop and move equipment to triple sink to properly clean before use. Corrective Action Taken

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At triple sink. Operator hung hose to restore air gap. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef over ready-to-eat green and white onions in cook line reach-in cooler left side.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw shrimp stored on floor under raw chicken on shelving. Operator moved to higher shelf for proper food protection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Box fan in handwash sink at back of restaurant. Operator cleared for use. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has a chart posted for time as a public health control foods at fryer station but unable to provide written plan at time of inspection. Emailed operator time as a public health control plan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler no date marking, per operator made between 1 and 2 days ago, including cooked chicken, cooked shrimp, cooked dumplings and cooked eggrolls. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee donuts over food for restaurant in tall white reach-in cooler at front of cook line. Opened employee beverage in walk-in cooler. Operator removed all foods. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks no hair restraint of any type.

Basic - Floor soiled/has accumulation of debris under cook line equipment. Repeat Violation

Basic - Food stored on floor in walk-in cooler and freezer under shelving.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Removable hood vents with accumulated grease. Gaskets on coolers heavily soiled.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill stored with dry foods in dry storage closet at side of restaurant. Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind storage shelves, back prep line/ware washing area and cook line. Warning - From follow-up inspection 2025-04-03: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. 16 containers, non food grade in walk-in cooler, in direct contact with foods. Warning - From follow-up inspection 2024-09-27: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-09-27: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed three #10 cans Hunts Ketchup, and one #5 can Panda Brand Oyster Sauce on dry storage shelf. Observed Operator removing and discarded product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets throughout kitchen with mold like substance on them.

Intermediate - Packaged food has no English labeling. Observed stored dry products in container out of original packaging with out English labels or are faded.

Basic - Bowl or other container with no handle used to dispense food. Observed a can being used and Togo containers being used as scoops with out handles.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed three Hunts Ketchup and one can of Panda Brand Oyster Sauce not segregated. Observed Operator removing and discarded.

Basic - Stored food not covered. Observed chicken in walk in cooler not covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in back hallway three sheet trays of cooked noodles (75F - cooling) for two hours. Operator placed all trays immediately in walk-in freezer for rapid cooling. Within 5 minutes, cooked noodles cooled to 60F Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk-in freezer , raw beef, pork, chicken stored in direct contact with non food grade plastic containers.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground pork in freezer, no longer commercially packaged.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F - Hot Holding) for 5 hours per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer; ; cooked breaded chicken (77F - Hot Holding) for 5 hours per operator- see stop sale. Also cooked chicken wings (71F - Hot Holding); cooked fried chicken (78F - Hot Holding) for two hour per operator. Provided operator with time as a public health control form and explained use.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Operator placed towels at sink.

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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and cooked pork per operator prepared between 2 to 3 days ago in walk-in cooler not date marked.

Basic - Employee eating in a food preparation area. Observed three employees eating in kitchen, over food, on food prep tables. Spoke with operator about options for where employees can eat food.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-03-28: Time Extended

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters in kitchen line soiled with grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not label. Operator label container. Corrected On-Site