FUSION BUFFET

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-04-08: Not observed. Time Extended - From follow-up inspection 2026-04-08: Establishment closed, buffet not set up. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. Warning - From follow-up inspection 2026-04-08: One live roach on floor in kitchen at door near warewash area. Admin Complaint

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. Warning - From follow-up inspection 2026-04-08: None observed. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-04-08: Not observed. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. Warning - From follow-up inspection 2026-04-08: One dead roach on floor in kitchen near warewash area. One dead roach on floor in kitchen near kitchen entrance. Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken and noodles with date mark of 4/8 inside walk-in cooler. Manager stated they were cooked in 4/6 and added the proper date marks during this inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf at cookline. Two live roaches on floor near cookline. Two live roaches on floor at kitchen entrance. Warning

High Priority - Roach excrement and/or droppings present. One roach egg sac in prep table in kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On prep table at cookline: raw shell eggs (77F - Cold Holding). Manager stated the eggs have been held at th cookline at room temperature for approximately 20 minutes and moved them back into the cooler to cool to 41F. 2. On buffet line: cheese (51F - Cold Holding); sliced tomatoes (50F - Cold Holding); egg (51F - Cold Holding). Manager stated the items have been held on the buffet for two hours and added ice the the items during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: fried chicken (120F - Hot Holding). Manager stated the chicken was placed in the buffet line 30 minutes prior and had an employee begin reheating the chicken during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at fountain machine soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored down inside handwash sink in buffet area.

Basic - Dead roaches on premises. 16 dead roaches below prep table at cookline. One dead roach inside reach-in cooler near warewash area. Eight dead roaches on floor at kitchen entrance, near warmer. Five dead roaches on floor below cookline. Two dead roaches on floor in warewash area. One dead roach stuck to wall behind fire extinguisher. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on visibly soiled pipe at cookline.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Two bug zappers on wall in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment at cookline soiled with grease. Hood filters soiled with grease.

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drains in warewash area clogged with standing water on floor. All other drains appear to be draining properly.

Basic - Unclean building components, attachments or fixtures. Floor around fryers soiled with grease.