SUN GARDEN

2-2D: .07(3)(a)At time of inspection, no soap present at the sole handwashing sink in the kitchen. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Owner placed soap at the handwashing sink in the kitchen.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours in the standing prep cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.

2-2B: .03(5)(j)1&2At time of inspection, observed an employee drink in a multi use cup with no lid or straw stored on the top shelf above foods that were on time control. Observed an employee pull a multi use cup from the shelf above the vegetable sink where canned foods and single use items are stored and drink from cup at the dish machine. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded. Employee drinking from cup left the kitchen.

6-1C: .04(6)(d)2 containers of cooked chicken not cooling at a fast enough rate to reach 41F in 6 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Instructed manager to place containers of cooked chicken in thin pans and cool in the walk in freezer.

6-1D: .04(6)(i)Observed 3 containers of cooked chicken, 2 containers of cut Napa, and 1 container of pooled raw eggs stored on a 4 hour time control and not marked with a start or discard time. Per manager, foods had been on time control for more than 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken. Cooked chicken cooling in deep, plastic containers while covered and stacked in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with manager that foods should be cooled in thin portions and placed in the walk in freezer to rapidly cool.

15A: .05(6)(a)The ambient air temperature in the residential refrigerator is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)At time of inspection, observed employees preparing raw chicken with a container of flour stored under raw chicken. Observed raw shelled eggs stored above cut cabbage and noodles in the walk in cooler. Observed raw beef and raw chicken stored over ready to eat sauces and cooked shrimp in the prep line cooler. Observed pooled raw eggs stored over oils on the seasoning cart. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged so that they are properly stored and separated.

1-2B: .03(3)(c)Certified food safety manager could not locate her certified food safety manager certificate. Certified food safety manager must have their certificate posted in public view by 11/22/24 or food service permit will be SUSPENDED. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

2-2B: .03(5)(j)1&2At time of inspection, observed 3 employee drinks in multi use cups stored above and with customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Employee drinks discarded.

6-1D: .04(6)(i)Observed cooked chicken and 3 containers of cut Napa held on time control for longer than 4 hours (foods should have been discarded 40 minutes prior to observation). When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded.

12D: .04(4)(g)At time of inspection, observed several cardboard boxes stored in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Corrective Actions: Cardboard boxes were removed from the vegetable sink and the vegetable sink was washed, rinsed, and sanitized.

15A: .05(6)(a)The ambient air temperature of the mini refrigerator is greater than 41F. The door does not fully shut. The mini refrigerator is not a commercial unit. Discussed with manager that all equipment in facility should be of commercial grade. The handle to the walk in cooler is in disrepair (a screwdriver is keeping the handle intact). The handle to the walk in cooler must be repaired. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed lots of food debris on the exterior of fryers and grill. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)