Food Inspections

SUN GARDEN CHINESE RESTAURANT

Inpection Notes

Observed dish machine to be receiving chlorine chemicals 100ppm however, dish machine was not reaching final rinse temperature of 120F to allow proper sanitizing of dishes and utensils. COS: After multiple runs, and refilling the water multiple times, the dish washer finally reached a temperature of 120F. Inspector had PIC turn up the hot water heater. Corrected On-Site. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Observed drink nozzles to have mold and debris. Food contact surfaces should be cleaned and sanitized at a frequency to prevent mold accumulations and debris and possible contamination. COS: Drink nozzles were removed, and placed in sanitizer to soak and brand new nozzles were placed on. Inspector instructed PIC to use a small brush to scrub debris after soaking in sanitizer. Corrected On-Site. Repeat Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cooked chicken, and cooked egg rolls stored in the walk-in cooler over night that had no preparation or been taken out of the cooler the day of inspection at 47F to 54F. (See Temp Log) TCS Foods should be cold held at 41F and below to prevent bacterial growth. Ambient temperature of walk-in Cooler was 50F COS: Cooked chicken and Cooked egg rolls were discarded. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed many items(cooked chicken, cooked egg rolls, raw chicken, raw shrimp, and raw beef that had been prepped) stored in the walk-in cooler and a 2-door standing cooler that had no date label or date of preparation. TCS foods should be date labeled with the day of preparation being day 1 and the discard date being day 7. COS: PIC date labeled all TCS items appropriately. Corrected On-Site. New Violation.

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