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Home My WebLink About291 Oakland Road STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment: SUN SUN CHINESE RESTAURANT Inspection Date: 20-Feb-2018 Time: 1:48 pm Routine Inspection ddress/Ci : 0291 OAKLAND ROAD,SOUTH WINDSOR Health Dept: South Windsor Class: 3 Based on an inspection this day,the items marked DNC identify the violations in operation or fa cilities which must be corrected by the date specified on page 2. RISK FACTOR ITEMS:Listing is not inclusive of all possible debitable items KEY:C[compliant] N/O[not observed] N/A[not applicable] DNC does not comolvl O Fotherl RTE read -to-eat 1.Approved source,wholesome,nonadulterated 24a. Approved sanitizer available/adequate concentration of 2-DNC 01a. lApproved shellfish,finfish,meat and poultry USDA approved C sanitizer 01 b. Food cans in good condition(not dented,rusty,bloated, C 24b. Food-contact surfaces and utensils used for potentially C leaking) hazardous food sanitized at least ever 4 hours 01c. Wholesome,nonadulterated foods,safe C 24c. Adequate dishwasher sanitizer/final rinse temp C 01d. Commercial products(no home grown or canned food) C 24d. Proper sanitizing procedure C 01e. Potentially hazardous foods received at proper temperature C 24e. ISanitizing between raw animal origin and ready-to-eat food C Mo. 10ther N/A 24o. 10ther N/A 3.Hazardous Food Meets Temperature Requirements 5.Clean Wiping Cloths 03a. Hot holding greater than or equal to 140F(whole beef or C 25a. lCloths and/or sponges in good repair and clean C pork roasts 130E) 25b. JWiping cloths kept in sanitizer between uses C 03b. Cold holding less than or equal to 45F C 25o. 10ther N/A 03c. Proper cooling of food N/O 26.Food-contact Surfaces Clean 03d. Proper re-heating of food C 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC 03e. Proper internal cooking and consumer advisory posted C clean 03o. Other N/A 26b. Single use gloves changed when soiled C 26c. Food-contact surfaces clean C 4.Maintain Product Temp,Thermometers Provided 04a. IFood thermometer available and accurate C 26o. Other N/A 04b. Proper food thermometer for product C 30. Hot and cold water under pressure,provided as required C 04c. Thermometers appropriately placed in cooler units C 38.Handwashing Accessories Provided 04o. Other N/A 38a. ISoap/paper towels/drying device available C 7.Food Protection 38b. Dispenser(s)working-soap/paper towels C 07a. Produce washed C 38c. Handwash sink(s)clean/waste receptacle at handwash sink. C 07b. Raw meats not stored/prepared near ready-to-eat foods 2-DNC 380. Other N/A 07c. Food covered properly 2-DNC 60. Qualified Food Operator C 07d. Adequate splash guards/sneeze guard C 61. Designated Alternate C 07e. No unauthorized personnel C 62. 1Written documentation of training program C 07f. No pooling of eggs not cooked immediately C he following information is not debitable and does not affect your score. 070. Other N/A KEY:QFO[qualified food operator],DA[designated alternate], PHF[potentially hazardous food FB foodborne 9.Handling of Food Minimized 09a. No unnecessary handling RTE and/or cooked foods with C bare hands 09b. Minimize food handling,other than ready-to-eat,with bare 2-DNC hands 09c. Adequate utensil(s)for dispensing food/ice C 09o. Other N/A 12.Personnel With Infection Restricted 12a. IFood workers have no exposed infected lesions/burns C 12b. Personnel with infection restricted N/A 12c. Communicable disease of worker reported to local health N/A director 13.Handwashing Facilities,Hands Washed,Clean 13a. Handwash facilities in all food prep/dispensing and C warewash areas 13b. Handwash facilities in or immediately adjacent to toilet C rooms 13c. Handwash facilities accessible/convenient to use C 13d. Personnel hands washed,clean/Proper handwash C procedure 13e. Handwashing at appropriate times 4-DNC 13o. Other N/A 15.Good Hygienic Practices 15a. JNc,eating/No smoking while working C 15b. Wounds covered adequately C 15c. Proper sink used for handwashing 2-DNC 15o. Other N/A 4.Sanitization Rinse(hot water-chemical) Inspection#:463 Note:This report is a two page form(total of 62 debitable items) Page 1 of 4 STATE OF CONNECTICUT-DEPARTMENT OF PUBLIC HEALTH-410 CAPITOL AVENUE-MS#51 FDP-HARTFORD,CT 06134 FOCUSED FOOD SERVICE INSPECTION REPORT Local Health Dept: South Windsor Address/City: 1540 Sullivan Ave. rddre lishment: SUN SUN CHINESE RESTAURANT Inspection Date: 20-Feb-2018 ss: 0291 OAKLAND ROAD Owner or Operator: Stella Chen ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY:DNC[DOES NOT COMPLY] KEY:DNC[DOES NOT COMPLY] 06.Foods Not Re-served 02. Sources of food-original container,properly labeled C -Unwrapped foods not re-served C 05- Potentially hazardous food properly thawed C -Potentially hazardous foods not re-served 10. Food dispensing utensils properly stored 1-DNC 71.Toxic Chemicals -Toxic chemicals stored properly,labeled properly,used properly C 14. Food worker:Clean outer clothes,effective hair restraints C Sanitizer concentration not to exceed maximum permitted 16- Food-contact surfaces designed,constructed,maintained, 2-DNC No unnecessary toxics on the premises installed,located Pesticides/rodenticides properly dispensed 29.Water Source Adequate,Safe 17- Nonfood-contact surfaces designed,constructed, C maintained,installed,located -Well/Well head protected from contamination C Water quality in compliance 18- Single service articles,storage,dispensing 2-DNC Monitoring in compliance 19- No reuse of single service article C 1.Sewage Disposal Approved 7 Dishwashing facilities approved design,adequately C Sewage disposal operating as required C constructed,maintained,installed,located 34.No cross connections,back siphonage,backflow Proper type/installation/backflow prevention device/air gap for: C 21 Equipment and utensils-preflushed,scraped,soaked and C food equipment,soda system carbonator,chemical dispensers,hose racked connections,beverage dispensers,ice and dish machines,toilet 22- Equipment and utensils-wash water clean,proper C tanks temperature Proper drain for-food equipment,dish and ice machines 23- Equipment and utensils-accurate thermometers provided, C 5.Toilet Facilities dish basket,if used Toilet facilities adequate,convenient,accessible,designed, C 27- Nonfood-contact surfaces of utensils and equipment clean 1-DNC properly installed 28- Equipment/utensils,storage,handling C 32. Proper disposal of waste water C 33. Plumbing location,installation,maintenance 1-DNC 36. Toilet rooms enclosed with self-closing door C 37- Proper toilet fixtures provided,good repair,clean C 39- Approved garbage/rubbish containers,adequate number, C covered,rodent proof,clean 40- Garbage/rubbish storage area/rooms,enclosures-properly C constructed,clean 41- Garbage/rubbish disposed of in an approved manner,at C approved frequency 42- Vermin Control:No insects/rodents present C 43- Outer openings protected against entrance of insects/rodents C Inspection#:463 Note:This report is a two page form(total of 62 debitable items) Page 2 of 4 RAN T INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection SUN SUN CHINESE RESTAURANT SOUTH WINDSOR 20-Feb-2018 INSPECTION REMARKS 463 FORM# OTHER ITEMS Inspector: Melissa Pierce[1043] KEY:DNC[DOES NOT COMPLY] Name,Signature, 860-337-6182 Phone Number 44. Floors:Floor covering installed,constructed as required, 1-DNC good repair,clean 45. Floors graded,drained as required C 46. Floor,wall juncture covered C 47- Mats removable,good repair,clean C 48. Exterior walking,driving surfaces,good repair,clean C 49. Walls,ceilings attached,equipment properly constructed, C good repair,clean.Wall and ceiling surfaces as required 50. Dustless cleaning methods used,cleaning equipment C properly stored 51. Adequate lighting provided as required C 52. Room free of steam,smoke odors C 53. Rooms and equipment hoods,ducts,vented as required C 54. Rooms adequate,clean,adequate lockers provided, C facilities clean 55. Establishment and premises free of litter,no insect/rodent C harborage,no unnecessary articles 56. Complete separation from living/sleeping quarters and C laundry 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C 59. Seats 75 or more:Nonsmoking area provided,sign(s)posted 771 at entrance(s),smoking area indicated by sign(s) Routine Inspection DEMERIT SCORE 4' '3' '2' '1' Total Rating 1 0 7 4 22 78 Date Corrections Due: 06-Mar-2018 Person in Charge: Stella Chen Name,Title, Signature Owner Inspection#:463 Note:This report is a two page form(total of 62 debitable items) Page 3 of 4 � RAN T INSPECTION REPORT STATE OF CONNECTICUT FOOD SERVICE ESTABLISHMENTS DEPARTMENT OF PUBLIC HEALTH CONTINUATION SHEET Name of Establishment Town Date of Inspection SUN SUN CHINESE RESTAURANT SOUTH WINDSOR 20-Feb-2018 INSPECTION REMARKS 463 07b. Raw meat stored above or adjacent to RTE foods 07c. Food uncovered in storage 08. Food stored on floor 09b. Unnecessarily and excessively touching raw foods with bare hands 10. Scoop handle buried in food product 13e. Food employees not washing hands properly before starting work,immediately before engaging in food preparation and after engaging in any activity that contaminates the hands 15c. Cook or foodworker rinsing hands in 3 bay sink or food prep sink Hand sink used for dish purposes 16. Cracked,gouged cutting board 18. Box of coffee cups, paper plates stored on floor or under waste lines 24a. Sanitizing solution concentration too low,not for required time,not required temperature 26a. Interior of reach-in refrigerator unclean 27. Exhaust hood grease screens/baffles dirty 33. Leaking pipes,faucets, hoses Dirty grease traps 44. Missing floor tiles Floors under stove unclean Cold hold-shrimp-39f,chicken 41f,pork 39f, noodles 41f Cooking-chicken 196f Hot hold-rice 172f,white rice 156f,soup 163f Stellachen.sunsunC@_gmail.com Inspection#:463 Note:This report is a two page form(total of 62 debitable items) Page 4 of 4