Fusion Tea Lounge

Inspector's notes

Observed employee leave kitchen to go outside, return to kitchen, and begin food prep without washing hands prior. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Provided person-in-charge (PIC) with when to wash hands guidance. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bowls in sanitizer compartment of 3-compartment sink with 200 ppm chlorine sanitizer. Sanitizer was diluted by person-in-charge (PIC) to approved levels at time of inspection. Discussed approved use of sanitizers with PIC. Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed the importance of measuring chlorine sanitizer concentration with test strips. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods in the refrigerated prep unit on the cook line with internal temperatures between 46*F - 50*F: cooked chicken, crab sticks, raw chicken, and raw beef. The measured ambient temperature of the unit using a min/max thermometer was 31.1*F. It was determined the unit had inadvertently been plugged into an outlet that turns on and off intermittently around midnight (>4 hours before inspection); the person in charge plugged the unit into the correct outlet and discarded of the food above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Discussed daily monitoring of food temperatures to ensure time/temperature controlled for safety foods are holding at 41*F and below overnight. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed ice machine with plastic trash bag covering opening (bag was not in contact with the food). Person in charge indicated the door was not functioning correctly and they are in the process of having it repaired. Establishment must repair door so that it is in proper adjustment. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed the following ready to eat time/temperature controlled for safety foods with no date indicating when they were prepared, opened, or opened and thawed: cooked shrimp, seaweed salad, and cooked marinated eel. The person in charge allowed the inspector to label the containers with the following dates: cooked shrimp (preparation date 11/6), seaweed salad (defrost/open date 11/06), and cooked marinated eel (prepared 11/5). Inspector demonstrated a labeling strategy where permanent marked is used and can be removed with rubbing alcohol pads; person in charge indicated that this strategy of labeling was easier and they may use this strategy in the future. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 6 days. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed the following RTE TCS foods without a label indicating when they were prepared/opened/thawed: cooked shrimp, seaweed salad, and cooked duck. Person in charge indicated that all of these foods were made/opened/thawed more than 24 hrs. but less than 7 days before inspection and labelled all of these with their prepared/opened/thawed date. Person in charge informed that all RTE TCS foods must be labelled within 24 hrs. of preparing/opening/thawing; they must ensure all of these foods are discarded within 7 days (day 1 being the day it was prepared). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.14, P: Protection from Unapproved Additives. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.>>>Observed bottle of gold leaf labelled by the manufacturer as "gold leaf gilding...resin jewelry making". Person in charge indicated it is added to one of the drinks on the menu and used for staging of drinks for photos. Inspector asked person in charge if they had documentation stating it is food grade/approved food additive; person in charge indicated they would need to find/request the paper work. Person in charge voluntarily discarded of the gold leaf. Person in charge informed that in the future to keep documentation stating food grade/food safe/approved food additive for all food additives (especially those that are not traditionally food or can be used in a non-food context). Correct By: Corrected At Time Of Inspection