AMAZING SUSHI FUSION INC
2429 N ATLANTIC AVE STE 40
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/7/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -inside cooler across from grill Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -metal storage racks with rust pitting the surface, some inside walk in cooler, and some at dry storage areas
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind cooking equipment -behind tables/coolers on cookline
- 08B-38-4:Basic - Food stored on floor. -boxed soda bib on floor in back room near restrooms
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -chicken, fish Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. -bottle of antacids on top shelf above food prep area in front of grill, next to single service trays Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -noodles, cooke day prior per manager -kani, up front in display Corrected On-Site
Food safety inspection conducted on 1/7/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle to spoons resting in hulk dry goods Corrected On-Site
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. -mens retroom
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef with gloved hand prior to handled container of cooked noodles on cook line. Advised to use utensils on raw foods if not stopping procedure to wash hands in between raw foods and cooked foods.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry portioned on site in freezer above cooked dumplings and vegetabless. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 45-47F, raw shrimp 44-47F, cooked noodles 47F, raw poultry 44-45 inside cooler across from grill on cook line. Manager states temperature checked and below 41F 2 hours prior, chose to discard voluntarily. Warning
Food safety inspection conducted on 8/2/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 1/11/2024
High Priority
4
Intermediate
2
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -inside reach in cooler shelving on cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can of energy drink stored on shelf next to food/utensils/single service items
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -top section above screen door in back **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -walk in freezer floor
- 08B-38-4:Basic - Food stored on floor. -case of food on floor inside walk in freezer
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle resting inside raw meat in pan stored in bottom of lowboy on cook line Corrected On-Site
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -sushi bar hand sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets for walk in
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -hand sink on cook line very slow draining
- 14-55-4:Basic - Uncleanable knife block in use to store knives.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -multiple employees handling cell phones and engaging in handling food without a handwash step. Manager had discussion with employees. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above various cooked items inside walk in freezer not commercially packaged.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled personal cell phone with gloves on prior to moving to cook line and engaging in cooking without changing gloves and washing hands.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of bleach concentrate stored t side drain boards at 3 compartment sink near rack of cutting boards
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -tofu, manager added date from 1/09 Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -manager stated ran out, ordered from supplier
Food safety inspection conducted on 1/11/2024 revealed 19 total violations (4 high priority, 2 intermediate, 13 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup container use to dispense bulk food
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler across from fryers containing prepared salads
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of containers on dry goods rack (garlic powder, black pepper) -stainless surface in front of stove
- 14-55-4:Basic - Uncleanable knife block in use to store knives.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 45-46F cut day prior , inside sushi bar up front. Manager stated sliding doors left open during prep. Advised to monitor unit to maintain 41F for internal food temperatures.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handsink in back with tongs stored inside Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -manager certification #
Food safety inspection conducted on 7/31/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).