Premises Information


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Name

FUSION 108

Address

10010 ROSE COMMONS DR

SUITE A

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/4/2025

Final Score @ Grade

91.50

General Comments

Establishment uses TPHC for holding blanched broccoli, cooked onions, blanched cabbage, garlic/oil mixture, and beaten egg instead of temperature control. Items are kept on prep cart or prep table next to make line. Written TPHC procedures are posted on wall near cash register. TPHC procedures were not being used during today's inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee sweeping floor in kitchen prep area, return broom to storage area, and then return to prep area to begin food preparation without conducting a handwash. CDI - PIC stopped employee and asked employee to wash hands. Employee conducted handwash using correct handwashing procedure. -0 points-
15	3	Food separated & protected	Yes	Yes	No	3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shrimp stored in front of raw chicken and raw pork in flip top cooler. CDI - Raw shrimp was moved to rear of flip top cooler. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat foods and unwashed produce in walk in cooler. CDI - Raw shell eggs were moved to shelving with other stored raw shell eggs. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids of food containers in walk in cooler with build up of black and food residues. Lids were taken to walk in cooler to be washed rinsed and sanitized. PIC has been advised to ensure food storage containers have been washed, rinsed, and sanitized, prior to use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
37	1	Food properly labeled: original container	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -1 point-
45	0.50	Single-use & single-service articles: properly stored & used	No	No	No	4-502.13 Single-use and single-service articles cannot be reused. Observed single use food jars and canisters being used to store TCS and non TCS foods in walk in cooler and in dry storage area. PIC has been advised to store food in multiuse food containers that can withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. -0.5 points-
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler and shelving under prep tables with heavy build up of rust. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily soiled cardboard being used on shelving in kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system in need of cleaning due to dust, cobwebbing, and heavy build up of oil. Observed gaskets and inner surfaces of cold holding equipment with food splash and debris. Observed food splash and residues on shelving in kitchen, prep areas, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning.