Kelly's Fusion Express

1-2A: .03(2)(a)-(n),(p)Based on multiple violations, PIC does not have active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

3-1D: .04(5)(g)PIC (person in charge) was unable to provide the parasitic destruction letter from the company New Ocean for salmon and tuna. If raw, raw marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to Rule (5)(e)2(iv) shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)

14B: .05(10)(a)Observed multiple clean utensils stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC separated the utensils for proper air drying.

15C: .05(7)(a)2,3Observed the following containing debris;

1. walk-in-cooler shelving
2. two large pans stored clean in the warewashing area
3. two small metal containers stored clean in the ware washing area
4. exterior of insta pot. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

17C: .07(5)(a),(b)1,2,3Observed flooring in the walk-in-cooler, underneath the three compartment sink sink, underneath the personal reach-in-cooler/ food contact table, and underneath cooking equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

4-1A: .04(4)(n)1Observed food employee touch his sleaves while wearing gloves. Observed PIC chopped raw fish and then touch lettuce while wearing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee and PIC both removed their gloves and washed their hands.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed PIC sliced fish and then slice ready to eat foods while using the same knife. PIC was wiping the knife with a cloth instead of sanitizing after each use. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC grabbed two knives and used one to raw products and another for ready to eat products.

4-2A: .04(4)(c)1(iv)Observed multiple raw obi beef slabs stored uncovered in the reach-in-cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC had food employee cover the raw beef slabs.

4-2B: .05(7)(a)1Observed 4 knives stored clean containing food debris. Observed the interior of the insta pot containing food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC placed knives at the three compartment sink to be washed, rinse, and sanitized.

6-1D: .04(6)(i)Observed tempura sitting on top of the microwave on time control not labeled with the start and discard time. Observed chopped tomatoes, lettuce, raw salmon, cooked beef, cooked chicken, crab meat, and shrimp stored in the prep cooler on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC labeled the foods with the start and discard time.

11A: .04(6)(e)Observed chopped tofu cooling in ice bath not cooling down properly. Observed tempura mix cooling in ambient air not cooling down. Observed salad bowl cooling with a lid in the reach-in-cooler not cooling down. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC added more ice to tofu ice bath. PIC placed tempura mix in an ice bath and removed the lid from the salad bowl for rapid cooling.

12A: .04(4)(i)Observed a cardboard container of food containing mold like substance. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. (C) Corrective Actions: PIC removed the food product and discarded the cardboard.

12D: .04(4)(g)Observed washed avocados and a washed mango containing stickers. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee remove the stickers and rewash the avocados and mango.

2-1B: .03(5)(c)Observed food employee take trash out the door then came back into the kitchen and stood at the stove. While standing at the stove, food employee touched his nose than placed both of his hands at the side of his hip and then proceeded to handle food with out washing his hands. Observed same food employee come from outside and then went straight to the stove to handle food. Observed another food employee slice salmon, go to the three compartment sink, rinsed his gloves, then went back to slicing salmon. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed his hands after each occasion. Food employee removed soiled gloves and put on fresh gloves.

2-2D: .06(2)(o)Observed multiple red plastic trays stored in the hnadsink located by the reach-in-coolers. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) had food employees removed the red plastic trays to an approved location.

4-1A: .04(4)(n)1Observed food employee wrap raw salmon, placed the salmon in the reach-in-drawer, than took out the wrapped sushi rice from the microwave. After taking the sushi rice out of the microwave, the food employee unwrapped the sushi rice into the rice cooker and then proceeded to mix sushi rice with gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Food employee removed his gloves and rewashed his hands.

4-2B: .05(7)(a)1After slicing raw salmon, observed food employee rinse slicing knife in the three compartment sink than placed knife on the knife holder with other clean knives. Observed same food employee rinse the cutting board ,that was used to cut the raw salmon, in the three compartment sink than placed cutting board with other clean cutting board. The knife and the cutting board were not washed, rinsed, nor sanitizer. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: PIC (person in charge) told food employee to take the knife and the cutting board to the three compartment sink. Food employee took the cutting board to the three compartment sink, but refused to take the cutting knife to the three compartment sink. PIC placed the cutting knife in the three compartment sink to be washed rinsed and sanitized.

18: .07(2)(m)Observed food employee take trash out the exit door, than propped door open with a rock. Observed same food employee go out the exit door, come back in, and prop the door open. Exit door has an air vent that was not on during both violations. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Air vent was turned on both occasions.

12D: .04(4)(g)Observed food employee rinse whisk in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee place the whisk at the three compartment sink.

13A: .02(1)(d)Observed the inspection report from 5/31/23 (score 96) posted into public view instead the previous inspection report( 10/16/23 score 82) The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC (person in charge) was given a new score.