SUN-LY CHINESE FOOD

To-go containers used as scoop for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Heavy accumulation of grime and/or food residues observed in the following areas: - Around the door handles of the island preparation refrigerator. - Outside and inside the two-door upright freezer, including door handles. Heavy accumulation of grease and food debris on the catch tray below the wok line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy build up of grime observed on floors: - Corner of the kitchen where the rice cookers are maintained. - In front of the janitorial sink and around the bulk ingredient bins. - Underneath the cook line. - Underneath storage rack and outside of the walk-in refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Five-year Food Safety Certificate (FSC) is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards are expired. Only one valid food handler card was available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Paper towels maintained on top of the dispenser in the kitchen. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. *** Facility does not have a dedicated hand wash sink. If hand washing violations are observed in future inspections and/or change of ownership, facility will be required to install dedicated hand wash sink.

Two large metal containers of cooked white rice maintained inside the walk-in refrigerator measured between 45F to 47F. Chef stated that the rice was from the night before. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was VC&D due to improper cooling.

Flat of raw shelled eggs stored above ready-to-eat food items inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Large metal bowl of fried rice cooling inside the walk-in refrigerator kept partially covered with aluminum foil. Rice measured at 94F and has been cooling for less than 2 hours. Two large metal bowls of cooked white rice filled above the rim cooling out in ambient temperature. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.

Numerous domestic equipment in use - warmers, refrigerators. [CA] Make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The following PHF items were maintained out in ambient temperature and measured as follows: - Deep fried pork - 78F. - Fried rice - 109F. - Cooked beef - 126F. - Chow mein noodles - 89F. - Bean sprouts 47F. Kitchen employee stated that items were taken out approximately 1-2 hours prior and is kept outside during the lunch rush. Any unused items are returned to the refrigerator to immediately cool after. Sliced BBQ pork maintained at the refrigerated prep line observed stored above the load limit and spilling over the top. Pork measured at 41F at the bottom to 55F at the top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing PHF items above the load limit of the preparation refrigerator. [COS] After an cumulative 4 hours, PHF items maintained at prep line shall be discarded if not served or consumed. * Note: This Division recommends utilizing ice baths to maintain cold PHF items,r counter-top warmers or steam baths to maintain hot PHF, or utilizing time as a public health control (TPHC). TPHC written procedures were completed by owner and submitted to this Division on 5/23/2023.

Restroom door maintained propped opened and lacks door knob. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

To-go containers used as scoops for bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

2+ dead cockroaches observed on floor in front of the janitorial sink. 2+ dead cockroaches observed in-between the crevices of the wall and the ventilation hood system outside of the walk-in refrigerator. No other activity was observed. Employee stated that facility is serviced monthly with the latest treatment conducting on 11/13/2024. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Heavy accumulation of grease, dust, and food residues observed on shelves, equipment, and knife holders throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy accumulation of food debris observed on floors underneath the cookline. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Raw shelled eggs maintained above ready-to-eat food items (fried rice) inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Paper towels maintained on top of towel dispenser at the hand wash station in the kitchen as well as the restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. * Note: Facility does not have a dedicated hand wash station inside the kitchen. Hand washing is conducted on the far left side of the three-compartment sink. If future violations pertaining to hand washing or hand washing activity poses significant risk to the contamination of food or food contact surfaces, facility will be required to install a dedicated hand wash station. If there is any future changes in operation or ownership, facility will be required to be brought up to code.