CHINA SUN

Basic - Floor soiled/has accumulation of debris. Food debris behind standing reach in freezers behind make line, under fryers on cook line, and under racks in walk in cooler. Also fan guard covers in walk in cooler have a build up of white substance. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In all standing reach in freezers in kitchen.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go spoons at front counter for customer self service are not placed in container with all food contact surfaces in the same direction. Operator corrected during inspection. Corrected On-Site

Basic - Stored food not covered. Multiple containers of ready to eat items in walk in cooler, such as cut cabbage, cut onions, egg rolls, and General Tso chicken. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hoisin sauce on rack by back door to kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in covered container sitting on top of other containers in top section of flip top reach in cooler on make line. Per operator lid consistently open for about 1 hour, tofu moved to bottom of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (129F - Hot Holding) sitting in strainer over woks for the duration of the inspection. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored with boxes of individual soy sauce under front counter, bleach moved. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under triple sink reading 200ppm. Operator remade to 50ppm. Corrected On-Site

Basic - Cardboard box used as garbage container. At front counter, operator moved box to outside be disposed of later.

Basic - Floor soiled/has accumulation of debris. By back door to kitchen and around large white reach in freezer in prep area. In walk in cooler. Also build up of debris on fan covers in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filters and hood filter system on cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer with bags of ready to eat food in prep area, drink moved. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Stack of aluminum pans over reach in freezer by front counter, operator corrected during inspection. Corrected On-Site

Basic - Stored food not covered. 3 bus tubs of fried chicken in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom soup (114F - Hot Holding) sitting out next to steam table on make line, per manager soups was made less then 1 hour ago, soup placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener blade on prep table in prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water over prep table/steam well on make line, water moved. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cook line and rack in back storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on plants and small table in dining area, operator dusted. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cardboard boxes used for sauce packets reused to stored prepare produce in walk in cooler.

Basic - Stored food not covered. Multiple containers of cut produce and cooked animal products in walk in cooler not covered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chicken in reach in freezer near front counter, beef moved Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bamboo shoots (47F - Cold Holding); raw chicken (47F - Cold Holding) in top section of reach in cooler on make line, per employee lid has been consistently open for several hours, lid closed Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom soup (114F - Hot Holding) in container sitting out next to steam well on make line, per employee soup has been there next for less then 1 hour.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese wonton (86F - Cooling, after 30 minutes 85F); cut cabbage (74F - Cooling, after 30 minutes 74F) left sitting out on prep table to cool, all items moved to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board over triple sink.

Basic - Cardboard box used as garbage container. At front counter

Basic - Cardboard used to line food-contact shelves. Lining shelves in reach in freezer. Lining shelves in storage area in back of kitchen. Lining small shelve on wok station. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce in storage area behind make line, sauce moved. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Soiled and ripped foil covering pipe next to wok station.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw chicken stored over French fries and chicken fingers in standing reach in freezer near front counter, all items removed from original packaging. Also raw chicken stored over raw beef in standing reach in freezer behind make line in kitchen, all items removed from original packaging. Also raw chicken stored over cooked chicken in walk in cooler. Also raw pork egg rolls stored over cooked tempura chicken in reach in cooler by front counter. Operator rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Bucket lids in hand wash sink by triple sink in back of establishment, lids removed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not close all the way by itself.

Basic - Cardboard used to line food-contact shelves. In walk in cooler. On racks in back storage area and on shelves on cook line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of person food stored over food to be served to the public in walk in cooler and several reach in freezers throughout kitchen. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce and cooking oil on cook line, manager corrected during inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door to kitchen self closing device is broken and door does not close by itself.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw chicken and raw beef in plastic containers over bags of ready to eat product. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind the faucet for the three compartment sink has build up of food residue staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the warewashing line used to store plastic container lids.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from the previous day with no product date marking. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection three current food handler training certificates are expired.

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelves of the reach in freezer. Cardboard used on prep counter next to fryer under cooling chicken. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food labeled as such stored over food to be served to customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer on the main cook line with a missing door handle. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system over the main cook line has grease beginning to drip from hood filters to the wall behind the cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the front counter has old food debris inside around the rotating plate.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease and food debris on the top portion of the fryers. Reach in cooler and walk in cooler door gaskets have mold like substance build up. Repeat Violation

Basic - Reuse of single-service or single-use articles. Establishment reuses cardboard containers to store cooked chicken in the reach in cooler on the main cook line. Repeat Violation

Basic - Stored food not covered. In the standup reach in freezer on the backside of the cook line, multiple containers of food not stored covered.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. On the shelf next to the beverage cooler in the dining room area, plastic utensils not stored with all handles facing the same way.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, commercially packaged raw scallops stored over open container of cooked ready to eat pork. In the walk in cooler raw shell eggs stored over cooked noodle and pork.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler and main cook line reach in freezer have mold like substance and food residue staining in the door gaskets. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the hand wash sink closest to the three compartment sink. Operator provided paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler multiple time/temperature control food for safety cooked and stored with no product date marking. Operator states items cooked every two days.

Intermediate - Records/documents for required employee training do not contain all of the required information. At time of inspection two employee training certificates incorrectly filled out with four years instead of three. Operator adjusted the dates of the certificates. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Multiple shelves lined with cardboard, front reach in cooler used as a prep table for carry out items lined with cardboard. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the bottom shelf of the standup reach in freezer not identified as personal food. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal bowls stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Main cook line reach in freezer has a missing door handle.

Basic - Food stored on floor. On the backside of the main cook line, bag of carrots stored on the floor. Operator relocated the carrots to the correct storage location. At the end of the main cook line closest to the walk in cooler, container of fryer oil stored in the floor. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main cook line hood filters have accumulation of grease. Operator states has cleaning scheduled. Corrective Action Taken Repeat Violation

Basic - Reuse of single-service or single-use articles. Reuse of cardboard boxes to store food, in the front reach in cooler multiple cooked items stored in reused egg roll boxes. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on the front of the wok station. One wet wiping cloth on the clean prep table in front of the soup well. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shell eggs stored over container of cooked noodles, operator states eggs are for personal use and relocated the eggs to the proper storage location for employee personal food. In the standup reach in freezer on the back side of the cook line, raw frozen chicken on a stick stored over a sheet tray of krab rangoons. Operator relocated the krab rangoons from the reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler door gaskets on the main cook line opposite the wok station have build up of mold like substance at the corners of the door gaskets.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. On the bottom shelf of the prep table at the end of the cook line, chemical spray can of Raid ant spray stored in any basket. Operator voluntarily discarded the pesticide. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used to scoop rice on the main cook line opposite the fryers. Metal cans used to scoop uncooked rice in bulk containers in the dry storage area. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In the reach in cooler at the front service counter closest to the fryers, cardboard used to line the bottom of the cooler under cooked egg rolls and spring rolls. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. On the main cook line, cardboard used to line shelves with single service carry out containers and utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, multiple personal food items stored on the shelf at the entrance to the cooler over cooked noodles, raw chicken and raw beef. Operator relocated all personal food items to the proper storage container. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. At the end of the main cook line closest to the walk in cooler, container of duck sauce stored on the floor, operator relocated the sauce to the proper storage area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line over the wok station have accumulation of grease. Repeat Violation

Basic - Reuse of single-service or single-use articles. At the front counter reach in cooler closest to the fryers, cardboard boxes for frozen egg rolls reused to store cooked chicken.

Basic - Stored food not covered. In the walk in cooler, container of chicken cooked the day before stored without being covered. Bottom shelf of the walk in cooler container of bean sprouts and celery stored without being covered. Operator removed the bean sprouts and celery to the main cook line. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the front service counter, blue wiping cloth on clean prep table, not stored in sanitizer solution bucket. Sanitizer solution bucket at 0ppm chlorine stored on the floor under the three compartment sink. Operator replaced the chlorine sanitizer solution to 200ppm. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer behind prep station prepared frozen raw chicken and beef on a stick stored over ready to eat French fries. In reach in freezer closest to mop sink frozen raw shrimp stored over prepared ready to eat crab rangoons.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to fryers on kitchen line chicken tempura 30 minute (62F - Cold Holding) pulled from reach in cooler 30 minutes prior, operator placed the chicken tempura back into reach in cooler, inspector educated on the use of time as public health control as an option for the future. Chicken tempura held in reach in cooler at end of inspection at 42F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk container of salt, plastic single service cup used as scoop. Operator removed the cup from the container. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Multiple surfaces through kitchen lined with cardboard, prep table next to fryers, inside reach in cooler next to fryers. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler next to fryers employee personal food not identified, ham slices and candy stored in middle of cooler not segregated from consumer food. In walk in cooler employee personal food stored on top shelf over consumer food. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on rack hanging over bulk container of wontons, operator relocated wontons from underneath coat storage rack. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Accumulation of grease and food debris on floor behind wok station.

Basic - Food stored on floor. Multiple containers of soy sauce stored on floor through kitchen.

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster pad has an accumulation of food and garbage debris.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk container of wontons, scoop handles in contact with product. Operator relocated to proper storage. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok station has accumulation of grease build up. Bottom of the hot box unit on kitchen line has a build up of grease and food debris. Repeat Violation

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service plastic unwrapped silverware stored on table in dining room, knives stored with food contact side facing up from container. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table opposite fryers. Operator relocated to proper storage. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Through kitchen bulk containers of flour,salt,msg, rice lacking product label. Operator labeled all bulk containers. Corrected On-Site