Sunrise China

Physical facilities installed, maintained, and clean — Inspector Note: 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

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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.

Toxic substances properly identified, stored, used — Inspector Note: 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

Contamination prevented during food preparation, storage, display — Inspector Note: 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.

In-use utensils: properly stored — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.