SUNRISE ASIAN FUSION

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over onions and soy sauce buckets in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks in kitchen. Operator made sinks accessible during inspection. 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. Multiple items in walk in cooler including cooked meats and egg rolls Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed. Corrected On-Site

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

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. Employee touched face then touched clean utensils without hand wash

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All dispensers empty. Operator stocked dispensers. 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. Multiple items in walk in cooler including cooked meats and egg rolls

Basic - Food stored on floor. Multiple cases of food in walk in freezer Buckets of sauce in walk in cooler Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag containing raw chicken stored in pan in-contact with bag containing raw shrimp and on shelf above raw beef. Manager moved the raw chicken away from shrimp and beef during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In pan on counter at cookline: cut cabbage (59F - Cold Holding). Manager stated the cabbage has been held at room temperature for one hour. Manager added cut cabbage to their Time As A Public Health Control documentation during this inspection and added proper time marks. 2. In pan inside reach-in cooler at cookline: noodles (49F - Cold Holding). Manager stated the noodles were left on the counter during the lunch rush, then placed back into the cooler approximately 30 minutes prior. Inspector had manager move the noodles to a cooler to rapidly cool to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pans containing chicken and egg rolls stored at room temperature at front counter without time marks. Manager indicated both items are held using Time as a Public Health Control and added proper time marks of 11-3 during this inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 1. Handwash sink beside three-compartment sink completely blocked by chair and other equipment. 2. Cardboard egg flat stored over handwash sink near cookline. Manager unblocked both handwash sinks during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Several shelves in kitchen lined with cardboard.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging directly above refrigerated make-table at cookline. Manager removed fly tape from location during this inspection. Corrected On-Site

Basic - Food stored on floor. Bag containing raw chicken stored directly on floor inside walk-in freezer. Manager removed food from floor during this inspection. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Sanitizer solution bleached out test trip. Manager prepared new solution Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice ). Employee removed bowls from rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee stored on to of reach in freezer by front counter. Manager removed coffee Corrected On-Site

Basic - Food stored on floor. Bag of carrots stored on floor in walk-in-cooler. employee placed on shelf Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 80F. Employee discarded water Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Single use milk container cut and used as a scoop for rice. Manager discarded Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauce bucket in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by chair with flour bin in 3 compartment sink area. Operator removed. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink in 3 compartment sink area. No paper towels at hand wash sink in cook line area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats Repeat Violation

Intermediate - Records/documents for required employee training appear to be falsified. 2 certificates with training dates changed. 1 with name changed.

Basic - Food stored on floor. Multiple items in walk in cooler Repeat Violation

Basic - Stored food not covered. Multiple items in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 48F. Operator states the chicken was out on the counter during a busy period. Operator placed chicken back in reach in cooler to cool. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and plant food

Basic - Bowl or other container with no handle used to dispense food. Bulk sugar container. Operator removed. Corrected On-Site

Basic - Food stored on floor. Multiple food items in walk in freezer and walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. In cook line area. Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushroom stored over cooked pork in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200ppm. Operator added water 200ppm.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scooped raw chicken with bowl with no handle then touched clean utensils with no hand wash. Discussed with manager.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm. Operator added water 200ppm 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. Emailed form to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler including cooked meats and pasta

Basic - Bowl or other container with no handle used to dispense food. Bulk rice

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area. Operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cook line area

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket over 200ppm. Operator added water 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. Emailed form to operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in front counter area. Operator refilled dispenser. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats, noodles and dumplings

Basic - Food stored on floor. Multiple items in walk in freezer Repeat Violation

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. 00ppm. Worked with operator to set up sanitizer bucket 100ppm. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. White buckets operators moved white buckets from in front of hand sink. Corrective Action Taken

Basic - Employee drinks in a food preparation or other restricted area. Employees had beverages on top of cooks line.

Basic - Employee personal items stored in or above a food preparation area, Owners Cell phones was moved. Corrective Action Taken

Basic - Food stored on floor. Delivery's Chicken on floor operator had food moved to shelf in walk in Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - microwave has accumulation of black substance/grease/food debris.