A
BLU FIN SUSHI FUSION
2305 LONGMIRE DR STE 200, COLLEGE STATION, 77845
97
Latest Score
88.3
Avg Score
6
Inspections
82-97
Score Range
Score History
Common Violations
#3 Proper Hot Holding temperature (135F)2x · 6 pts
#9 Food separated & protected during preparation, storage, display1x · 3 pts
#14 Hands cleaned and properly washed; Gloves used properly1x · 3 pts
#18 Toxic substances properly identified, stored and used1x · 3 pts
#25 Compliance with Variance, Specialized Process, and HACCP plan1x · 2 pts
#31 Adequate handwashing facilities; Accessible and properly supplied1x · 2 pts
#35 Personal Cleanliness; no eating, drinking or tobacco use1x · 1 pts
#36 Wiping Cloths; properly used and stored1x · 1 pts
● Priority (3 pts) ● Priority Foundation (2 pts) ● Core (1 pt)
Inspection History
A
97/100Compliance
2024-12-17 · Inspector: Kate Jackson
Proper Hot Holding temperature (135F) (-3pt)
B-
82/100Routine
2024-12-03 · Inspector: Julia Weakley
Proper Hot Holding temperature (135F) (-3pts); Food separated & protected during preparation, storage, display (-3pts); Hands cleaned and properly washed; Gloves used properly (-3pts); Toxic substances properly identified, stored and used (-3pts); Compliance with Variance, Specialized Process, and HACCP plan (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts)
A-
90/100Routine
2024-08-06
Proper Hot Holding temperature(135°F) - 3; Wiping Cloths; properly used and stored - 1; Time as a Public Health Control; procedures & records - 3; Non-Food Contact surfaces clean - 1; Person in charge present, demonstration of knowledge, and perform duties - 2
B
89/100Routine
2024-01-30
Proper Hot Holding temperature(135°F) - 3; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Wiping Cloths; properly used and stored - 1; Personal Cleanliness/eating, drinking or tobacco use - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Non-Food Contact surfaces clean - 1
B-
83/100Routine
2023-09-20
B
89/100Routine
2023-05-16
Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Toxic substances properly identified, stored and used - 3; Personal Cleanliness/eating, drinking or tobacco use - 1