Sunrise China

Observed a spray bottle with a purple color chemical in the kitchen.PIC advised that the chemical is used to clean floors. PIC instructed to properly label the chemical bottle. Also observed a bottle of glass cleaner stored above a box of chili sauce in the restroom hallway. PIC corrected on site by relocated the glass cleaner. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed an employee's opened bottle of water stored next to single use items near the front desk. Advised PIC that drinks cannot be stored near food or food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the baseboard in bad repair in the woman's restroom. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf.

Observed the doors on the dishwasher with a thick accumulation of build up. The dishwasher must be cleaned to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a food contact chicken spinner equipment stored outside the back door of the facility. PIC advised that it is being used to batter chicken. PIC was advised that we will follow up with the Food Service Manager to determine the best course of action to provide overhead protection and/or prevent contamination from environmental sources. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed a plastic bag being used to scoop food from the reach in cooler. Advised cook to not use plastic, but food grade utensils to properly scoop food items. The bag was discarded (COS). Observed a metal spoon hanging used to lift clean dishes. Advised PIC to remove the string and spoon to avoid contamination of clean dishes.

Observed raw beef stored directly beside raw shrimp in the walk in cooler. Observed dry rice used for the soup stored above the meat prep sink that could become contaminated from the splashes. Food should be stored according to cooking temperatures.

Observed a spray bottle in the women's restroom without a label to identify what was in the bottle. PIC labeled the bottle "bleach". (COS).

Observed the test strips for the chlorine solution expired 2024. Please replace the test strips.

Observed food items stored next to dirty gloves in the kitchen. Observed bags of flour stored in the utility room right by the mop sink. Observed 4 pans of frozen wontons stored in the walk in freezer without a cover to protect from freezer burn. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed wet wiping cloth stored improperly on the the prep surface next to the stream table, not in sanitizing solution, between uses.

Observed a metal skimmer stored on the wall in the utility room. Observed utensils stored inside of the raw beef, raw chicken, black beans, and the sugar containers. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed raw chicken stored next to cook pork and raw chicken stored above raw sliced onions. Observed pooled eggs stored next to oyster sauce and other sauces. Advised PIC that food items must be stored according to the cooking temperatures. Also, reviewed the refrigerator storage chart with the PIC in charge.

Observed soup being held in containers in a metal pan on the steam table at temperatures less than 135 degrees Fahrenheit.

Observed two pans of general tso chicken that did not meet the requirements of reaching 70 degrees within two hours during cooling. The two pans of chicken were observed at 83 and 76 degrees after three hours. CA- PIC advised to discard. PIC advised that all cooked and cooled TCS foods must be cooled from 135 to 70 degrees within the first two hours and 70-41 degrees within the next 4 hours for a total of 6 hours. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P.

Observed several food items frozen in the walk in freezer without a name on the food items to properly identify them. Observed a clear substance not labeled on the hot line. PIC stated that it was vinegar. Make sure to label all products that cannot be identified.

Observed live small bugs and flies crawling on salt and sugar containers located below the preparation table across from the back door. The screen door was closed however the flies were small enough to enter through the screen. Outer openings of establishment cannot be properly sealed when not in operation. CA-There is a gap beneath the rear door that must be sealed by 6/12/25. A weather strip must be installed the bottom of the door. A certified pest control company must service the location by 6/12/25. This is a consecutive violation, if a third repeat, then the permit may be revoked.

Observed the lid on the pitcher for the sweet tea being head with tape. The lid had a cracked top. Also, observed the lid covering the sweet and sour chicken burned and cracked. Any surfaces that comes into contact with food must be maintained in a good condition. Items were discarded (COS). Observed a skimmer that was broken and not in good repair. All items were discarded (COS).

Observed an employee's opened bottle of water stored in the bulk ice machine on top of the ice. Advised PIC that drinks cannot be stored on food that is being served to the public (COS). The ice machine will need to be completely washed and sanitized before serving the new ice. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed several pieces of raw chicken being prepped and washed in the rinse and sanitizer compartments of the 3-compartment sink. Facility does not have a designated meat prep sink only a produce prep sink. Advised PIC to never use the 3-compartment sink (ware washing sink) to completely submerge or prep food items. For now the facility will need to use a large colander to place on the each side of the sanitizer compartment (3rd sink) to wash produce and turn the produce prep sink into a meat prep sink. Please properly label the meat produce sink. 511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed plates and bowls stored on the shelf and a push cart not inverted to protect from contamination. PIC inverted the plates and bowls and wrapped the top plate with plastic wrap (COS).

Observed dishes stored above the 3-compartment sink wet nesting. Make sure to properly air dry all dishes before stacking.

Observed an excessive build up on the ventilation hood vents/filters on the hot line. The vents must be cleaned to avoid buildup and contamination of food items. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed raw animal foods not separated by type based on minimum cook temperature. Observed raw beef stored next to cooked egg rolls and lemons in the reach in cooler next to the deep fryer. PIC corrected on site by relocated the raw beef on a stick.

Observed wiping cloths stored in a bucket of sanitizer solution that exceeded the maximum strength. Chlorine sanitizer observed at 200 ppm.CA- Sanitizer solution concentration was reduced to 100 ppm (Chlorine) by the PIC.

Observed live small bugs and flies crawling on salt and sugar containers located below the preparation table across from the back door. The screen door was closed however the flies were small enough to enter through the screen. Outer openings of establishment cannot be properly sealed when not in operation. CA-There is a gap beneath the rear door that must be sealed by 11/10/24. A weather strip must be installed the bottom of the door. A certified pest control company must service the location by 11/15/24.

Observed to go bag of food stored next to the dishwasher. Food exposed to splash and contamination. Cooked TCS foods cannot be stored next to the dishwasher.CA- Person in charge removed food from the dishwashing area.

Observed one of the cooks using his cell phone on the food preparation line. After using the cell phone, he continued to prepare food without properly washing his hands and changing gloves.CA- Employee washed hands and changed gloves.

Observed the food storage shelves in the walk in cooler with an accumulation of old food debris. Please clean the shelves regularly to prevent build-up.

Observed the floors in the walk in freezer with an accumulation of old food debris. Please clean.

Observed the some of the light shields in the kitchen with a dust debris.

Observed (1) light bulb out by ventilation hood system. Please replace the bulb to maximize lighting. (Repeat).

Observed an employee's cup on the storage shelf above the prep unit. PIC removed the drink (COS).

Observed employee dumping ice in the hand washing sink. Please use handwashing sink for properly handwashing only.

Observed (2) light bulbs out by ventilation hood system. Please replace bulbs to maximize lighting.