Fusion Kitchen Caribbean Cusine

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked beef stew in the front steam table at 112F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Beef stew to be reheated to 165F to ensure no bacterial growth.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Sanitizing Solutions Testing Devices (Pf)
  Inspector note: No test strips available for the chlorine sanitizer. Provide.
  code 590.004/4-302.14-PF** · serious findingstatus: Fail
• ⚠️Food Storage Containers Identified with Common Name of Food (C)
  Inspector note: Bottled beverages in the front service cooler with no labels. Provide.
  code 590.003/3-302.12-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood-Contact Surfaces (C)
  Inspector note: Small electric fryer observed being used on site. Disconitnue use. Rear screen door damaged and torn. Replace.
  code 590.004/4-202.16-C* · lower-severity findingstatus: Fail
• ⚠️Wiping Cloths Air Drying Location (C)
  Inspector note: Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitizing solution.
  code 590.004/4-901.12-C* · lower-severity findingstatus: Fail

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.