Fusion Buffet - Inspection Report
Address:4039 Mill St Kansas City MO 64111
Establishment Type:Restaurant/Deli
Phone No.:(816) 960-6598

Inspection details
Inspection Date18 June, 2015
Inspection TypeRoutine
Critical Violations8
Non-critical Violations8

Violation Details
Regulation Code
Reference
Violation & Comments
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee beverage with no lid or straw on top of paper towel dispenser at cookline hand sink. Discarded
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw battered fish above egg rolls inside the cookline, Pepsi, reach in cooler. Observed spring rolls to be stored below raw rish and raw chicken inside the cookline, Pepsi, reach in cooler. ***Person in charge rearranged on site.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed flour and corn starch containers to have dried up build up on them along the sides and handles of the tubs.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine sanitizer to be below 50ppm at cookline, and at mongolian cook station. Employee remade sanitizer buckets at correct range of 50-100ppm.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chicken trays to be cooling on counter. Temperature was below 135F dgrees, person in charge stated chicken was removed from the fryer 1 hour prior, placed inside the walk in cooler to cool down at a quicker rate.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fried fish and chicken on a stick to be hot holding below 135F degrees at the buffet tables. Person in charge removed items to reheat.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed all left over products inside the Pepsi reach in cooler to have no date labeles on them (oysters, chicken, fish, cooked sushi, egg rolls, roast meat). Employee labeled all items at the time of inspection.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the sushi rice log to have a last date of entry to be for 6/15/15. Observed the sushi log to only have 1 sushi roll listed for 6/18, inspector observed up to 6 different kinds of sushi rolls on ice, at mongolian/sushi station. Employee added sushi rolls and time for sushi rice, in appropriate logs at time of inspection.
3-302.12
Food storage containers are not identified with common name of food
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sugar stored in container labeled ginger on cookline prep table. Person in charge wrote sugar on container.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed gap at the bottom of the side/back door.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a plastic bowl inside raw chicken at cookline make table. Removed Observed rice scoop to be stored in container with standing water. Removed
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed plastic beverage cups to be wet stacked at server station.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed serveral fryer baskets to have broken wires. Person in charge replaced with new ones on site.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed broken gasket on right side door, on the mongolian station reach in cooler.
5-501.17
Receptacle in women's toilet room not covered
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no lid for unisex restroom, trash can.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Sep 16, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease and food debris built up under the cookline oven and fryer unit. Observed grease and food debris build up under the left side, cookline, wok station. Observed grease build up under the mongolian grill station, along the sides. Observed broken cove tile, under the mongolian grill, on right side.