HOUSE OF SUN

Intermediate - - From initial inspection : Intermediate - Oven interior Non-pitting surface rust on food-contact equipment. - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-12-23: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. - From follow-up inspection 2025-12-23: Time Extended

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. Observed employee touched her shirt and face to continue preparing food without washing her hands prior.

High Priority - Food placed in soiled container/equipment. Observed a try with dumpling dough placed over the garage can.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pork.

High Priority - Toxic substance/chemical improperly stored. Observed WD-40 spray stored on the preparation table at prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used a liner on food trays.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the oven with heavy grease buildup, observed exterior of reach in cooler at cook line soiled also observed exterior of fryers with heavy grease and dirt accumulation. Observed reach in coolers gaskets soiled, unit located at cook line. Observed exterior of the steam table soiled. Observed buildup of grease and dirt on the storage area underneath the steam table. Observed tray holder with old good, grease and dirt debris. Observed exterior of microwave soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Stored food not covered. Observed in the reach in cooler at cook line cooked noodles, cut cabbage and beans sprouts in containers not covered.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from the outside, began to work and prepare food without washing her hands first. - From follow-up inspection 2025-03-06: Not observed at the time of the callbackTime Extended Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pork.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on a storage shelf above the steam table raw shell eggs (71F - Cold Holding), as per operator for less than 2 hours, employee transferred eggs back to the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small table at cook line observed cooked rice (90 F -Hot Holding), as per employee out of temperature less than 4 hours, employee reheating rice. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed rice cooker lid handle soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottles stored on food storage above the steam table at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior microwave soiled. Observed exterior of reach in cooler at cook line soiled. Repeat Violation

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed reach in cooler exterior at storage area with the original wraparound, at cook line.

Basic - Standing water or very slow draining water in handwash sink located at kitchen.

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

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked pork and noodles not labeled and held for more than 24 hours.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler located across from cook line.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed package of rice stored on the floor at dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at preparation table soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler and walk in cooler. Observed hood filter soiled. Observed shelves at walk in cooler soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across from cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Obseved Single service container not inverted above preparation table.

Basic - Stored food not covered. Observed containers of cooked chicken, cooked pork and noodles not covered at walk in cooler.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at reach in cooler across from cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed open container with raw beef stored above a container with cooked chicken in walk in cooler. Employee stored raw be container on bottom shelf under ready to eat foods. 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 containers with cooked chicken, cooked pork, pork dumplings, cut ham and cooked rice, according to the cook, prepared the day before, no date labeled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as liner for shelves at dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed trough out restaurant. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed dishes not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor area(s) covered with standing water. Observed in front of ice machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed inside walk in freezer, and kitchen between cooking equipment.

Basic - Food storage container/container lid cracked or broken. Observed rice bin and lid broken at dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.

Basic - Light not functioning. Observed at storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed counter on steam table soiled with food. Exterior of fryer, and oven soiled.

Basic - Reach in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Observed inside glass door reach in cooler at kitchen and walk in co shelves soiled. Repeat Violation

Basic - Single-service articles improperly stored. Observed box of single serve containers stored on the floor, employee stored single serve items on shelf above the floor. Corrected On-Site

Basic - Stored food not covered. Observed in walk in cooler, containers with cut broccoli, cooked pork, cooked noodles, cooked chicken and raw beef, no covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and meat grinder soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked fork, breaded chicken,cooked noodles, cooked dumplings, according to manager prepared two days ago, no date labeled. Employee date label food containers. Corrected On-Site Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed at storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cloth used as a food-contact surface. Observed towel used to cover spring rolls inside wal in cooler. Employee removed towel and used food grade paper. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets in reach in coolers torn. Repeat Violation

Basic - Hole in or other damage to wall. Observed by hand wash sink by dry storage entrance at kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer and chest freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables soiled, exterior of oven, gaskets at reach in coolers and hood filters soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer, containers and lids. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside reach in cooler containers with cooked pork ribs, cooked breaded chicken, marinated chicken wings, prepared the day before according to the cook,no date labeled. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed on dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Observed reach in coolers gaskets torn. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and chest freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

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

Basic - Light not functioning. Observed on ware washing area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler by cooking area.

Basic - Soiled dry wiping cloth in use.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Manager stored sanitizer solution bucket on shelf under table. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed shelves on dry storage area. Repeat Violation