SUN SUN CHINESE FOOD

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. When asked to present test strips for triple sink used with chlorine, operator brought quat test strips.

Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-12-09: Observed at callback Time Extended

Basic - - From initial inspection : Basic - Dish shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-12-09: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease Warning - From follow-up inspection 2025-12-09: Observed at callback same Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food residue

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back exit door

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed. Heavy food debris on kitchen floor under kitchen equipment

Basic - Stored food not covered. Broccoli in wall in cooler not covered. Operator covered Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease by cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables in reach in cooler. Operator properly separated Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Provided hand out to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Styrofoam container, not inverted at kitchen shelf. Operator inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on kitchen prep table. Operator removed Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and moved container of fried rice to walk in cooler without washing hands. Reviewed proper handwashing with employee when handling raw shell eggs. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw pork in walk in cooler. Manager rearranged items. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading over 200ppm. Manger remade solution to proper 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Extras provided to operator Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on floor on cookline. Manager removed and stored on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting board on prep table in kitchen.

Basic - Ripped/worn tin foil used as shelf cover. Torn foil on shelves above make table and flip top in kitchen.

Basic - Stored food not covered. Bag of dry spice open under prep table in kitchen. Manager removed and placed in food container with lid. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks at bagging area not stored with handles facing the same direction.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer bucket chlorine mixed with soap. Manager dumped and remade sanitizer to proper 100ppm chlorine. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet wiping cloths on cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, portioned cooked rice (47F - Cooling). Per employee in cooler since midnight. See stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen chicken thawing in sink in standard printed to go bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, portioned cooked rice (47F - Cooling). Per employee in cooler since midnight.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Employee remade to correct 100ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen chicken thawing in sink in kitchen. Employee moved to walk in to thaw under refrigeration. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter- observed employee touched front counter and apron then proceeded to touch wonton pastry with cream cheese without washing hands and putting on gloves. Advised employee to wash hands. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen cook line- observed hand washing sink being blocked by empty boxes. Operator removed boxes. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Main kitchen cook line. Operator provided paper towels. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed main kitchen exit door has gap at main door and screen door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Main kitchen cook line- observed mini oven interior soiled with foods debris.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table- observed soiled wiping cloth on prep table. Employee removed wiping cloth. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with cardboard boxes. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Repeat Violation

Basic - Food stored on floor. -Observed containers with soy sauces stored on dry storage floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on shelves at prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked ribs stored in walk-in cooler. Per operator, item was cooked on 07/12/2022. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard used to line walk in cooler shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on kitchen floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed old food residue buildup on flour, cornstarch and rice containers.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed operator touch cooked chicken with bare hands . Educate operator Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken and pork stored in walk in cooler. Per operator, both items were cooked on 12/6/2021. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Food stored on floor. -Observed containers with soy sauce stored on dry storage floor. Repeat Violation

Basic - Stored food not covered. -Observed container with cooked chicken stored in walk-in cooler not covered. -Observed Uncovered container with noodles stored near sink exposed to splash.operator relocate Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over onions in walk in cooler. Operator removed and stored properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pork and chicken stored in walk in cooler. Per operator, both items were cooked on 07/18/2021. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container with beverage stored on food preparation table next to food items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. -Observed containers with sauces stored on kitchen floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in container with corn starch. Repeat Violation

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.