Sun House Chinese Rest Improves its Sanitary Rating

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Shrimp

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 CS

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls. Walk In Cooler

Basic - Case/container/bag of food stored on floor in walk-in cooler. Ribs

Basic - Food stored in a location that is exposed to splash/dust. Flour by handwash sink. Moved away from sink. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Stored food not covered in walk-in cooler. Pork. Covered. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 3

High Priority - Raw animal food stored over cooked food. Chicken over cooked pork. Moved above chicken **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Chicken over cabbage. Moved chicken with otter raw chicken **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp in walk in cooler. Uncovered . **Corrected On-Site**

Basic - Accumulation of food debris/soil residue on handwash sink. Observed next to 3-compartment sink. **Repeat Violation** **Warning**

Basic - Bathroom facility not clean. Observed in unisex bathroom. **Warning**

Basic - Build-up of food debris, dust or dirton nonfood-contact surface. Observed on table next to steam well, shelves under steam well, and around cookline woks. **Warning**

Basic - Food debris accumulated on kitchen floor. Observed under and behind cookline equipment. **Warning**

Basic - Soiled floors. Observed by rear exit door to dish area. **Warning**

Basic - Wall soiled with accumulated debris. Observed near rear exit door, dry storage, and under pick up window adjacent to cookline. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Observed next to 3-compartment sink. **Repeat Violation** **Warning**

Basic - Bathroom facility not clean. Observed in unisex bathroom. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed. In flour bin. **Warning**

Basic - Build-up of food debris, dust or dirton nonfood-contact surface. Observed on table next to steam well, shelves under steam well, and around cookline woks. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Observed on male employee on cookline. **Corrected On-Site** **Warning**

Basic - Food debris accumulated on kitchen floor. Observed under and behind cookline equipment. **Warning**

Basic - Food stored in a location that is exposed to splash/dust. Observed flour bin stored under hand wash sink. **Corrected On-Site** **Warning**

Basic - Soiled floors. Observed by rear exit door to dish area. **Warning**

Basic - Storage area not maintained clean and organized. Observed at front counter. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated debris. Observed near rear exit door, dry storage, and under pick up window adjacent to cookline. **Warning**

High Priority - Live, small flying insects in food preparation area. Observed on cookline and dish area. Approximately 3-4. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef stored over cooked pork. **Repeat Violation** **Warning**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed on food prep table next to pan of cooked chicken. **Corrected On-Site** **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed for frisnel, no expiration date. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Observed on food prep counter next to walk in cooler, degreaser in spray bottle unlabeled. **Warning**

Basic - Observed: Accumulation of food debris/soil residue on handwash sink. Observed next to 3-compartment sink.

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

Basic - Observed: Cardboard used to line nonfood-contact shelves. Observed under food prep tble next to WIC.

High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 300 ppm. **Corrected On-Site**

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed on cookline.

Basic - Observed: Grease accumulated under cooking equipment.

High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed flip top unit cooked ham 45, cooked turkey 44, cooked pork 44, cooked shrimp 44, due to reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures of 41 degrees Fahrenheit or colder. Operator adjusted temperature and will monitor.

Basic - Observed: Raw animal food stored above unwashed produce. Observed raw chicken stored over unwashed produce in WIC. **Corrected On-Site**

Intermediate - Observed: Reach-in cooler not maintaining potentially hazardous (time/temperature control for safeaty) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees F or colder. Observed Flip top unit cooked ham 45, cooked turkey 44, cooked pork 44, cooked shrimp 44. Operator adjusted temperature and will monitor. As a Corrective Action.

Basic - Observed: Wood food-contact surface not properly sealed. Observed wood as shelving in WIC not sealed and shelves are soiled.

Basic - Accumulation of debris in three-compartment sink.

Basic - Cardboard used to line nonfood-contact shelves. Observed under counter next to WIC.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Repeat Violation**

Basic - Grease accumulated under cooking equipment. Observed on cookline. **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp next to 3-compartment sink in a container of standing water. Operator pulled shrimp and moved to cooler. **Corrected On-Site**

Basic - Storage area not maintained clean and organized. Observed at front counter.

Intermediate - Cold water not provided/shut off at employee handwash sink. Observed next to 3-compartment sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed container stored in HWS in unisex bathroom. Operator removed container. **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. No tool available to turn nut to calibrate.

Basic - Bowl or other container with no handle used to dispense food. Observed on rice bin. **Corrected On-Site**

Basic - Build-up of grease on nonfood-contact surface. Observed on side and under equipment on cookline.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment in poor repair. Observed Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top unit on cookline ham 52°f, plant foods 52°f, shrimp 52°, butter 52°.

Basic - Gaskets/seals on holding unit in poor repair. Observed on chest freezer near rear door.

Basic - Shelf under preparation table soiled with food debris. Observed by flip top unit.

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

Basic - Walk-in freezer shelves soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit on cookline ham 52°f, plant foods 52°f, shrimp 52°, butter 52° operator moved to walk in cooler. **Corrected On-Site**

High Priority - Raw animal food not properly separated from ready-to-eat food. Pork, reach in freezer **Warning**

Basic - Food stored on floor. Rice , beside Walk In Cooler **Warning**

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

Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, Walk In Cooler **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Pork, reach in freezer **Warning**

Basic - Food stored on floor. Rice , beside Walk In Cooler **Warning**

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

Intermediate - No soap provided at handwash sink. Kitchen **Warning**

Basic - Bathroom door not self-closing. **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Warning**

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg roll, Walk In cooler

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken from egg rolls, Reach in Freezer

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shrimp, chicken , Reach in Cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef and shrimp. Walk In cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef and chicken Walk in Cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shrimp and chicken. Walk In cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shrimp and beef. Walk In cooler

Critical - Observed food stored on floor. Rice, Kitchen

Critical - Observed uncovered food in holding unit/dry storage area. Egg roll, Reach in Cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Standing oven, Kitchen

Floors not maintained smooth and durable. Missing tiles, Kitchen

Wet mop not hung to dry. Kitchen

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen

Floors not maintained smooth and durable. Missing tiles. By walk in cooler

Observed grease accumulated on kitchen floor. Rear door

Observed moldlike ceiling tiles and/or air conditioning vent covers. Kitchen

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, Walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, Walk in cooler

Observed reach-in freezer gasket torn/in disrepair.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg roll, Walk In Cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, Walk In Cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shrimp, Walk In Cooler

Critical - Observed raw animal food stored with ready-to-eat food. Reach In Freezer

Critical - Observed employee eating in a food preparation or other restricted area.

Critical - Observed an open food container from which chef was eating on a food preparation table or over/next to clean equipment/utensils.

Observed gaskets/seals on cold holding unit in poor repair. Reach In Freezer

Critical - Observed a live fly in kitchen.

Floors not maintained smooth and durable. missing tiles throughout kitchen

Observed hole in ceiling. Over Walk In Cooler

Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls #1, Walk In Cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls #2, Reach In Cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork #1

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork #2, Walk In Cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork #3, Walk In Cooler

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach In Freezer

Critical - Observed food stored on floor. Rice, Kitchen

Critical - Raw animal food not properly separated from ready-to-eat food. Beef & Vegetables, Reach In Freezer

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen

Floors not maintained smooth and durable. Tile missing. KITCHEN

Critical - Handwash sink not accessible for employee use at all times. Kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN

Critical - Lack of signage properly designating bathroom.

Critical - Observed a live fly in kitchen.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. FLOUR

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chicken WIC

Critical - Observed uncovered food in holding unit/dry storage area. Flour

Observed unnecessary items on the premise.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ham WIC

Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen

No Violations Were Observed

No Violations Were Observed

Critical - (7) If a theme park has a servicing area to support its theme park food carts which meets the sanitation and safety standards of this rule, deviations from the provisions of this rule are allowed for theme park food carts, provided there is full compliance with the following additional requirements: (a) Potentially hazardous food, which has been portioned for individual service at an approved fixed food service establishment, may be served from an enclosed theme park food cart as long as the food is protected from contamination by way of enclosures with self-closing doors, screens, air curtains, or other approved methods. Sandwich fillings may be individually portioned from protected containers. Condiments may be served individually prepackaged, from approved dispensers, or by the operator as a part of food preparation...

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.

Critical - Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with approved sanitary towels or other approved hand-drying device.

Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.

Critical - Ice shall be held in a way that protects it from contamination until dispensed.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.