Sun Sun Chinese Food Degrades its Sanitary Rating

Basic - Ceiling tile missing.

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees.

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

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

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

Basic - Attached equipment soiled with accumulated dust, grease, or food debris.

Basic - Ceiling tile missing.

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

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Food stored on floor.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Food stored in dry storage area not covered. **Corrected On-Site**

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Standing water in floor drain/floor drain draining very slowly. Hand washing sink in kitchen

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food stored in a location that is exposed to splash/dust.

Basic - Food stored in holding unit not covered. **Corrected On-Site**

Basic - Food stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

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

Intermediate - No soap provided at handwash sink.

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet.

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

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Food stored in holding unit not covered. **Corrected On-Site**

Basic - Food stored on floor.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw eggs stored over raw beef.

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans.

Basic - Wall soiled with accumulated food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw eggs stored next to beef, in walk in cooler .

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour and rice.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination, take out containers on shelf in kitchen .

Observed wall soiled with accumulated food debris.

Observed ceiling in disrepair, water stained, by reardoor .

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

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored next to raw beef , in walk in cooler .

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-grade containers used for food storage, thank you bags used to store chicken and various food , in walk-in freezer.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Lack of toilet tissue at each toilet.

Observed grease accumulated under cooking equipment.

No Violations Were Observed

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

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

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).

Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.

Please see inspection report for more details.

Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Exterior maintenance - The exterior of vending machines shall be kept clean.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired. This violation must be corrected by : 8/26/11.

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

Critical - Working containers of food removed from original container not identified by common name. 5 gallon containers

Critical - Observed potentially hazardous food thawed at room temperature. rk Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards

Observed wall soiled with accumulated food debris.Next to fridge by fryers.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over green onions in bainmarie cooler. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing baby corn can for some kind of sauce. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Portable fire extinguisher tag out-of-date. K & ABC EXTINGUISHERS For reporting purposes only.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.

Exhaust system off during the operation of cooking equipment. For reporting purposes only.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Lack of toilet tissue at each toilet.

Critical - No conspicuously located thermometer in holding unit. white refrigerator .

Observed attached equipment soiled with accumulated grease. hood

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in walkin cooler.

Observed employee with no hair restraint. Corrected On Site.

Observed food debris accumulated on freezer floor.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage. cardboard box used for cut broccoli .

Observed sanitizing solution for wiping cloths not free of food debris and visible soil.

Observed single-service articles improperly stored. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. bainmarie cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination. rice by rear door.

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

Observed unnecessary items on the premise. old microwave

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM

Critical - Working containers of food removed from original container not identified by common name. labeled rice, has flour in it.