Sunflower Restaurant

Inspector notes: OBSERVED A VERY LARGE BASIN OF BONELESS PORK THAWING BY THE MEAT PREP SINK, IN STANDING WATER. PROPER THAWING METHODS MUST BE USED WHEN THAWING FROZEN MEATS. RAW MEATS MUST BE THAWED EITHER UNDER REFRIDGERATION OR UNDER COLD RUNNING WATER SUCH THAT NO PORTION OF THE FOOD REACHES TEMPERATURES ABOVE 41F OR THE TOTAL TIME ABOVE 41F DOES NOT EXCEED 4 HOURS INCLUDING ALL PREP BEFORE COOKING.

Inspector notes: ISOLATED OUTER AREAS OF HOOD SYSTEM HAVE VISIBLE GREASE BUILDUP AND SHOULD BE CLEANED. AREA UNDER DISH MACHINE HAS VISIBLE BUILDUP OF DUST AND GRIME, CLEANING IS NEEDED.

Inspector notes: THE BACK SCREEN DOOR CLOSEST TO THE DISHWASHING AREA HAS A HOLE IN THE SCREEN. PATCH SCREEN OR REPLACE SCREEN. SCREENS MUST BE WHOLE TO PREVENT INSECT ENTRY.

Inspector notes: OBSERVED WORKER GOING BETWEEN TASKS (DISHWASHING AND COOKING) WITHOUT WASHING HANDS BETWEEN. PIC CORRECTED STAFF AND HANDS WERE WASHED. PROPER HANDWASHING MUST TAKE PLACE BETWEEN ALL TASKS TO PREVENT CROSS-CONTAMINATION OF FOOD SERVICE ITEMS.

Inspector notes: OBSERVED COOKED WONTONS BEING PLACED IN A CARDBOARD BOX FRESH OUT OF THE FRYER FOR STORAGE UNTIL SERVING. FOOD ITEMS MUST BE PLACED IN A SMOOTH, DURABLE, CLEANABLE STORAGE CONTAINER WHICH MUST BE PROPERLY CLEANED AND SANITIZED BETWEEN USES. CARDBOARD CANNOT BE USED DIRECTLY IN CONTACT WITH FOOD.

Inspector notes: OBSERVED THAT SEVERAL SURFACES IN THE KITCHEN ARE NOT TO FOOD CODE STANDARD IN TERMS OF CLEANABILITY. THE CEILING PANELS IN THE KITCHEN AND PREP AREAS MUST BE CLEANABLE AND SMOOTH. CURRENTLY NON-CLEANABLE ACOUSIC PANELS ARE PLACED IN THE DROP CEILING. ALL RAW WOOD SURFACES IN THE FOOD PREP AND STORAGE AREAS MUST BE COATED IN AN EPOXY BASED PAINT TO ALLOW FOR PROPER CLEANING.

Inspector notes: OBSERVED THAT SEVERAL CARTONS OF EGGS IN THE WALK-IN COOLER WERE NON-COMMERCIALLY OBTAINED EGGS, WITH CHICKEN DEBRIS ON THE SHELLS. PIC INFORMED INSPECTOR THAT THE EGGS WERE BROUGHT FROM HIS CHICKEN FARM AT HOME. PIC INFORMED BY INPSPECTOR THAT ONLY COMMERICALLY OBTAINED EGGS COULD BE USED IN THE ESTABLISHMENT AND THAT THE EGGS WOULD NEED TO BE TAKEN FROM THE ESTABLISHMENT.

Inspector notes: OBSERVED BASINS OF FRIED CHICKEN KEPT USING TIME AS A SAFETY CONTROL WITH NO RECORD OF THE TIME IT WAS PLACED. ALL FOODS FOR WHICH TIME IS USED AS A SAFETY CONTROL INSTEAD OF TEMPERATURE MUST HAVE WRITTEN PROCEDURES AND RECORDS TO ENSURE SAFE CONDUCT. PIC EDUCATED ON KEEPING TIME RECORDS.

Inspector notes: OBSERVED SEPERATE INCIDENTS OF CONTAMINATION. OBSERVED THAT RAW GREEN BEANS WERE BEING STORED IN THE WALK-IN COOLER IN THE CARBOARD BOXES THAT RAW CHICKEN IS DELIVERED IN. CARDBOARD CANNOT BE CLEANED AND SANITIZED, AND AS SUCH, THE CARDBOARD USED IN RAW CHICKEN DELIVERY CANNOT BE RE-USED IN THE ESTABLISHMENT. A NEW, CLEANABLE CONTAINER MUST BE USED FOR STORAGE. PIC HAD STAFF DISCARD GREEN BEANS. OBSERVED STAFF USING TONGS TO MOVE RAW CHICKEN FROM THE PREP COOLER TO THE COOK SURFACE, THEN USE THE SAME TONGS TO MOVE A SERVING OF UNCOOKED LO MAIN NOODLES. PIC EDUCATED ON THE IMPORTANCE OF CROSS-CONTAMINATION PREVENTION.

Inspector notes: OBSERVED SOME FOOD CONTAINERS ON THE PREP LINE AND IN THE WALK-IN COOLER WHICH DID NOT HAVE DATE LABELS. ALL FOODS WHICH ARE PREPED AND PUT IN A NEW CONTAINER MUST BE LABELED INDICATING THE DATE OF PREPARATION AND THE DATE OF DISCARD. PIC EDUCATED ON IMPORTANCE OF DATE MARKING.

Inspector notes: OBSERVED STAFF USING GLOVES INCORRECTLY. OBSERVED STAFF USING GLOVES HANDLING SEVERAL TASKS WITH THE SAME PAIR OF GLOVES, WASHING GLOVED HANDS IN THE HAND SINK IN BETWEEN TASKS. GLOVES MUST BE USED FOR ONLY ONE TASK, REMOVED, HANDS WASHED, NEW GLOVES PUT ON. PIC INFORMED, STAFF CORRECTED ERROR BY CHANGING GLOVES AND WASHING HANDS.

Inspector notes: OBSERVED SEVERAL PIECES OF EQUIPMENT WHICH WERE OBSERVED TO HAVE BUILDUP OF GRIME AND DEBRIS, INCLUDING BACKSPLASHES OF PREP TABLES. ALL SURFACES MUST BE CLEANED OFTEN ENOUGH TO PREVENT ANY BUILDUP OF GRIME AND DEBRIS. PIC INFORMED OF IMPORTANCE OF REGULAR CLEANING.

Inspector notes: IMPROPER SANTITIZER CONCENTRATION OBSERVED IN MECHANICAL DISHWASHER. 0PPM CHLORINE RECORDED. FACILITY IS TO USE THE 3 COMPARTMENT SINK UNTIL DISHWASHER HAS BEEN REPAIRED AND PROPERLY SANITIZES.

Inspector notes: FOOD MANAGER CERTIFICATION IS OUT OF DATE. AT LEAST ONE EMPLOYEE MUST HAVE THE MANAGER LEVEL CERTIFICATION FROM AN APPROVED COMPANY. 10 DAYS TO SHOW PROOF OF ENROLLMENT, 30 DAYS TO OBTAIN CERTIFICATION.