Sun Asian Kitchen

Inspector's notes

Observed no hand wash soap at the hand wash sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put hand wash soap at the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken for personal use stored above cooked shrimp and fried chicken in walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. This 3rd times repeat violation.

Inspector's notes

Observed grease and dust heavily accumulated on venting hood. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw fish and raw chicken stored above cooked wanton and cooked octopus ball in the prep cooler, also observed raw beef container touched cooked BBQ pork container in the prep cooler. Observed raw beef stored above raw vegetables in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager re-arrange the above food items following food storage chart at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cooked Boba stored at sushi station with internal temperature of 71*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager will start to use time as a control for Boba and put proper time stamp on Boba at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cooked eggroll, cooked bbq pork, fried chicken in the one door refrigerator in the kitchen without date marking. Manager stated the above food item were taken out from freezer or prepared 24-48 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marks on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large amount of raw and cooked food in boxes or containers stored directly on the floor of walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towel at hand washing sink in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towel at hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef and raw vegetables in the walk-in refrigerator, observed raw chicken and raw fish stored above cooked shrimp and ready-to-eat sauces in the prep cooler, also observed raw fish stored above cheeses and vegetables at sushi station. Reviewed the food storage chart with manager. Manager stored above food according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage, raw pooled egg and fried chicken stored at room temperature in the kitchen. Manager stated the above food were taken out about 1 hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager put the above food back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed time log not filled for the sushi rice. Reviewed the time as a control policy with employees. Employee filled the time log at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 sprayer bottles with chemical in them without label. Manager put the chemical name on the bottles at time of inspection. Corrective Action: Corrected at time of inspection.