CHINA SUN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pans of diced raw chicken not over pans of cooked pork in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings 90F next to fryer at room temperature per operator less than 2 hours. Discussed with operator TPHC and emailed forms.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket chlorine 200+ Ppm. Operator discarded and made new solution rechecked 50 Ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 5 gallon buckets of soy sauce in front of hand wash sink next to three compartment sink. Operator moved. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink located by front counter. Observed hot water temperature 80F after running the water for approximately 3 minutes. Operator turned on hot water rechecked 101F Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed stainless bowl in container of cooked chicken and cooked shrimp. Observed a container with no handle used to for rice. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed bucket plastic container with frozen raw shrimp on floor of walk in cooler. Observed plastic bucket of soy sauce on floor of walk in cooler. Observed a bag of onions on floor in storage area in back of kitchen.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand washing site in back of kitchen taking to long to get hot

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back of kitchen has soy containers in front making inaccessible for employees

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink

Intermediate - No hot running water at three-compartment sink. No hot water at front hand washing sink

Intermediate - No soap provided at handwash sink. No soap observed at hand washing sink in back of kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork prepared 12/07/2022 at 11:00 per operator not properly marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle observed on prep table

Basic - Food scoop handle in contact with cooked food. Rib tips Walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses: Wet sanitizing cloth on back prep table

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed current License expired on 12/1/2021. Operator instructed to contact DBPR to renew license during inspection. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings (118F - Hot Holding) on food preparation table next to cook line in kitchen. Operator states holding less than four hours, moved to reach in cooler to cool down.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed bucket holding frozen beef stored on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters and reach in cooler gaskets soiled throughout cook line in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. -Observed white garbage bag used to cover large bowl holding cooked yellow rice. Operator discarded garbage bag and covered with Saran Wrap. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked yellow rice (118 F - Hot Holding); cooked chicken (90°F - Hot Holding) on prep table next to cook line in kitchen. Operator states holding less than four hours, instructed to reheat foods to 165 F.

Intermediate - No soap provided at handwash sink. -No soap provided at hand sink in ware wash area in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone stored on box of fortune cookies in kitchen. Operator removed cell phone and properly stored. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. -Observed vegetable oil on floor in kitchen.

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 multiple rice scoops stored in container holding standing water 79 F. Operator disposed water and placed utensils in empty container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled throughout lowboy cooler in kitchen. -Fan covers soiled with dust in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Lowboy reach in cooler shelves throughout cook line in kitchen.

Basic - Reuse of single-service or single-use articles. -Observed cut plastic jug used to scoop yellow rice in kitchen. Operator instructed to discard plastic container and use proper utensil.

Basic - Stored food not covered. -Observed baskets holding cooked egg rolls on shelf in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed bucket holding frozen raw shrimp thawing in standing water under three compartment sink in kitchen. Operator removed frozen shrimp from water and properly thawed under running water in three compartment sink. Corrected On-Site