FUSION HUT BISTRO

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Juice made with boiled beets 8/26; boiled turmeric 8/26 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 73F out on cookline for an order. Operator returned to cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 105F on the stove. Cooked rice 130F above stove. Brown rice118F in the steam table. Empanadas in the dining room display 120F. Advised to use time as a public health control or hold 135F or above, and to reheat to 165F if hot holding at 135F or above. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat sanitizer and chlorine test strips Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank under cooking equipment

High Priority - Food with mold-like growth. Flour in small container above reach in cooler Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Cucumber and ginger Warning

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth for rice and beans Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Floors not maintained smooth and durable. Laminate tile peeling up in kitchen area Warning

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sorrel + ginger, cucumber + ginger, iced tea, sea moss + peanut, ginger + turmeric Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warming unit at front counter Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl Warning

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 2024-09-24: Time Extended

High Priority - Operator unable to provide documentation for source of fish. See stop sale. Snapper in ziplock bag in the freezer Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Penne 8/8, macaroni 8/13 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 50F in white cooler. Door ajar at start of inspection. Checked 20 minutes later, ambient air temperature 42F, feta temp 48F - Cut cabbage 80F at start of inspection on prep table with no time or temperature control for safety. Out for an order. Employee returned to cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 125-129F in warmer, white rice 119F. 4.25 hours. See stop sale Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine sanitizer in three compartment sink. Only quat test strips Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Warning