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Kelly’s Fusion Express, located at 1820 GA-20, Suite 168 in Conyers, received a score of 56 points out of a possible 100 points during their 05/01/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Based on multiple violations, PIC does not have active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
3-1D: .04(5)(g)PIC (person in charge) was unable to provide the parasitic destruction letter from the company New Ocean for salmon and tuna. If raw, raw marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to Rule (5)(e)2(iv) shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)
Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed PIC sliced fish and then slice ready to eat foods while using the same knife. PIC was wiping the knife with a cloth instead of sanitizing after each use. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: PIC grabbed two knives and used one to raw products and another for ready to eat products.
Violation #4:
4-1A: .04(4)(n)1Observed food employee touch his sleaves while wearing gloves. Observed PIC chopped raw fish and then touch lettuce while wearing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Food employee and PIC both removed their gloves and washed their hands.
Violation #5:
4-2A: .04(4)(c)1(iv)Observed multiple raw obi beef slabs stored uncovered in the reach-in-cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: PIC had food employee cover the raw beef slabs.
Violation #6:
4-2B: .05(7)(a)1Observed 4 knives stored clean containing food debris. Observed the interior of the insta pot containing food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: PIC placed knives at the three compartment sink to be washed, rinse, and sanitized.
Violation #7:
6-1D: .04(6)(i)Observed tempura sitting on top of the microwave on time control not labeled with the start and discard time. Observed chopped tomatoes, lettuce, raw salmon, cooked beef, cooked chicken, crab meat, and shrimp stored in the prep cooler on time control not labeled with the start and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC labeled the foods with the start and discard time.
Violation #8:
11A: .04(6)(e)Observed chopped tofu cooling in ice bath not cooling down properly. Observed tempura mix cooling in ambient air not cooling down. Observed salad bowl cooling with a lid in the reach-in-cooler not cooling down. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: PIC added more ice to tofu ice bath. PIC placed tempura mix in an ice bath and removed the lid from the salad bowl for rapid cooling.
Violation #9:
12A: .04(4)(i)Observed a cardboard container of food containing mold like substance. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. (C)
Corrective Actions: PIC removed the food product and discarded the cardboard.
Violation #10:
12D: .04(4)(g)Observed washed avocados and a washed mango containing stickers. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC had food employee remove the stickers and rewash the avocados and mango.
Violation #11:
14B: .05(10)(a)Observed multiple clean utensils stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: PIC separated the utensils for proper air drying.
Violation #12:
15C: .05(7)(a)2,3Observed the following containing debris; 1. walk-in-cooler shelving 2. two large pans stored clean in the warewashing area 3. two small metal containers stored clean in the ware washing area 4. exterior of insta pot. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)
Violation #13:
17C: .07(5)(a),(b)1,2,3Observed flooring in the walk-in-cooler, underneath the three compartment sink sink, underneath the personal reach-in-cooler/ food contact table, and underneath cooking equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Additional remarks:
Cold-Holding was assessed and incompliance unless noted in the temperature log.
Hot-Holding was assessed and incompliance unless note in the temperature log.
Ensure food employees are not touching their clothes while wearing gloves including placing hands behind their backs while waiting for an order.
Ensure time control written procedures includes all the foods that will be placed on time control.
Complaint investigation.
Ensure the correct start and discard time is placed on sushi rice.
Violation will be marked accordingly on next inspection.
A follow-up is required on 4/11/26
A required additional routine inspection is required 60 days after follow-up
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations during and after inspection does not change the inspection score.
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