Minh Sun Chinese Restaurant

Observed two large containers with seasoned raw chicken cold held above raw broccoli and sliced potatoes in a reach in cooler in the kitchen area at the time of this inspection. COS: Chicken moved to the bottom of cooler. CA: Glynn EH instructs management to ensure that raw animal foods are always stored at the bottom of cooling units and not above vegetables or other ready to eat foods to avoid cross contamination.

Observed during the course of this inspection that the facility had a reach in cooling unit where raw chicken was being stored above broccoli and other raw food items to be fried. COS: The chicken was relocated immediately. CA: Glynn EH instructs management to ensure that raw animal foods are always stored at the bottom of cooling units and not above vegetables before they are washed.

Observed during the course of this inspection that the facility dish machine dispensing site for soap and sanitizer was so clogged with grime that no soap/sanitizer was being dispensed. COS: Glynn EH instructed management to cease use of the machine until it is serviced and sanitizer concentration is restored. CA: Glynn EH instructs management to monitor the sanitizer levels at the machine and ensure a 50-100ppm level at all times when using the machine.

Any time the machine is not reaching these levels of sanitizer or exceeds 200ppm the machine is to be serviced and the right levels of sanitizer are restored.

Observed during the course of this inspection that the facility could not produce a thin probe thermometer for taking the temps of thin foods. COS: Glynn EH instructed facility to acquire a thermometer from a nearby store and staff complied. CA: Glynn EH instructs management to ensure that the facility is supplied with a thin probe thermometer at all times and it is being used to monitor temps of the food on the buffet line.

Observed a tray with cooked breaded chicken being stored uncovered in a reach-in freezer in the kitchen at the time of this inspection. COS: Manager covered tray. CA: All food must be stored covered to avoid vertical contamination.

Observed that dishwasher was producing a chlorine sanitizer solution that was below the allowed concentration range of 50 - 100 ppm at the time of this inspection. CA: Chlorine sanitizer solution shall be kept within the allowed concentration range of 50 - 100 ppm to avoid contamination.

Observed that chlorine sanitizer solution in three compartment sink was below the allowed concentration range of 50 - 100 ppm at the time of this inspection. COS: Manager added more chlorine into the solution and tested using chlorine test strips. CA: Chlorine sanitizer solution shall be kept within the allowed concentration range of 50 - 100 ppm to avoid contamination.

Observed a tray of spring rolls and another of fried chicken uncovered in the main kitchen area at the time of this inspection. COS: Manager covered products. CA: All food products shall be stored/cooled covered to avoid vertical contamination.

Observed a no handle scoop being stored inside flour bin in the main kitchen area at the time of this inspection. COS: Manager removed scoop. CA: Manager stated that they will acquire the appropriate handled scoop for use with food products.

Observed a scoop being stored with handle directly in contact with sugar inside sugar bin in the main kitchen area at the time of this inspection. COS: Manager removed scoop. CA: Scoops shall be stored with handle sticking out of food items to avoid contamination.

Observed dishwasher was producing a chlorine sanitizing solution that was above the allowed 100 ppm, at the time of this inspection. CA: Manager stated they will have the technician come and reduce the chlorine concentration in the solution being produced by the dishwasher.

Observed that sanitizer solution in the three compartment sink was mixed with soap and had no detectable chlorine in solution, at the time of this inspection. CA: Educated staff about the proper way of making the chlorine solution for the three compartment sink, and instructed them not to mix soap into the chlorine solution.

Observed the hood system filters where covered in grease a considerable amount of grease in the kitchen area at the time of this inspection. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed during the course of this inspection that the facility can opener displayed significant old food buildup on the blade of the unit. COS: Management cleaned and sanitized the blade immediately. CA: Management stated that they will increase the cleaning frequency of the can opener.

Observed during the course of the inspection that the facility dishwasher was not dispensing the appropriate amount of sanitizer. COS: Management performed maintenance and ran the machine multiple times until sanitizer began dispensing. CA: Management stated that they will re wash dishes already put through the machine and will adjust the kitchen opening procedures to make sure the machine is dispensing sanitizer before use.

Observed during the course of this inspection a container of motor oil and lotion balm were being stored above cooking utensils and recently received chicken product. COS: Management immediately discarded items. CA: Management stated that staff will be trained to store all poisonous or toxic chemicals below and away from food prep and storage areas, as well as utensil storage areas.