ASIAN FUSION

6 findings recorded on Sep 3, 2026.

1. Inspector observationItem 2-1B ↗

   Handwashing

   Observed an employee handle money at the from registered then return to the kitchen and begin working with food without first washing hands. 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   Code .03(5)(c)

   Observed an employee handle money at the from registered then return to the kitchen and begin working with food without first washing hands. 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee stopped working and washed hands.

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed shrimp in manufacturer packaging that was open in an upright freezer that contained no date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed…

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed shrimp in manufacturer packaging that was open in an upright freezer that contained no date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: The date that the package of a refrigerated food is opened must be marked on the packaging.

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed multiple bags of prepared foods in two chest freezers that were not date marked with the preparation and freeze dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Mark the foods with the date of preparation and the date of freezing.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed multiple bags of prepared foods in two chest freezers that were not date marked with the preparation and freeze dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Mark the foods with the date of preparation and the date of freezing.

   Official report · Item 6-2 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.