FUSION PANCAKE HOUSE & BISTRO INC

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Inspection history

1. Oct 30, 2025

   ✓
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.

2. Oct 1, 2024

   ✕
   7 violations

   • Have hand soap at all handwashing sinks.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

3. Sep 27, 2023

   –

4. Sep 13, 2023

   ✕
   8 violations

   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the physical facilities in good repair.
   • Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.