CHINA SUN

High Priority - Container of burn cream stored over ready to eat sauces and egg rolls in reach in cooler at front counter. Operator stored properly. Corrected On-Site

High Priority - Degreaser stored over prep area in the rear of restaurant. Operator stored properly. Corrected On-Site

High Priority - Raw beef stored over ready to eat carrots and sweet tea in walk in cooler. Raw shrimp stored over ready to eat French fries in a reach in freezer - not all products commercially packaged. Additionally raw steak stored with ready to eat dumplings in the same container in a reach in freezer - not all products commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed beans sprouts and cut cabbage. Operator stated on time not temp control and properly time marked times. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb at exterior mop sink. Operator added vacuum breaker. Corrected On-Site

Intermediate - Can opener soiled with food debris. Operator washed rinsed and sanitized. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed food that came out of the freezer with today's date that was prepared before today and frozen on that day.

Basic - Approximately 1 dead roaches in back storage area. Operator removed roach and cleaned/sanitized the area. Corrected On-Site

Basic - Bowl with no handle used to dispense soy sauce and bbq sauce. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Food storage container with onions on cook line cracked. Operator discarded broken container. Corrected On-Site

Basic - In-use utensil not stored with handle above top of food within a closed container of flour. Operator removed utensil. Corrected On-Site

Basic - Screen in door torn and a dead roach is present.

Basic - Bowl or other container with no handle used to dispense food. Walk In Cooler. Used to dispense flour Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Built up of food on flour container Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Observed 4 badly dented cans with apple sauces in dry storage after. Operator informed and stop sale issued.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked beef in walk in freezer. Operator relocate cooked meat. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink at front line used as dump sink. Evidence by large wast food particles found inside.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. -Observed accumulation of black mold like substance buildup on floor and drain underneath 3 compartment sink.

Basic - Food stored on floor. -Observed containers with cooking oil and soy sauces stored on kitchen floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on food containers to include; sugar, flour, rice and salt. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of glass door true refrigerator soiled with accumulation of old food residue.

Basic - Stored food not covered. -Observed an uncovered container with cut onions stored in walk in cooler.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth found at front line not stored in sanitizer solution between uses. Operator placed cloth in sanitizer bucket Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cooked pork with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers with raw chicken stored over soy sauce in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 4:10 p.m. cooked rice hot held at 85F at cookline. Per operator, rice cooked at 11:00 a.m. and placed at cookline. Cooked rice has not held using time as a public health control.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 4:10 p.m. cooked rice hot held at 85F at cookline. Per operator, rice cooked at 11:00 a.m. and placed at cookline. Cooked rice has not held using time as a public health control. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A copy emailed to the operator.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 02/6/2024 for Chi Tang.

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwash sink at prep station. Operator removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has been given to the operator.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour at dry storage. Operator removed bowl. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint. Corrected On-Site

Basic - Food stored on floor. Observed container with cooking oil stored on kitchen floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cooler and prep table at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on flour container.

Basic - Reuse of single-service or single-use articles. Observed single use jug cut and used to dispense cooked rice.

Basic - Stored food not covered. Observed uncovered containers with cooked shrimp and chicken stored in walk in cooler. Items are not cooling. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepared food moved from freezer to walk-in cooler more than 24 hours prior with no date marks.