Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice 114 degrees F.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eel 47 degrees F. Corrected On Site.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi 114 degrees F.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. Employees have not received training related to their assigned duties.
10/26/2010
Routine - Food
Inspection Completed - No Further Action
Critical. Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
2/18/2010
Routine - Food
Inspection Completed - No Further Action
Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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