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Home My WebLink About291 Oakland Road (2) STATE OF CONNECTICUT - FOCUSED FOOD SERVICE INSPECTION REPORT - DEPARTMENT OF PUBLIC HEALTH Establishment:SUN SUN CHINESE RESTAURANT Inspection Date:17-Oct-2017Time:11:40 am Routine Inspection ddress/Cit :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 facilities 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 comply] O Jotherl RTE read -to-eat 01.Approved source,wholesome,nonadulterated 24c. Adequate clisnwasner sanitizer/Tinal rinse temp 01 a. Approved shellfish,finfish,meat and poultry USDA approved C roper sanitizing procedure Food cans in good condition(not dented,rusty,bloated, 27377Sanitizing Between raw animal origin and ready-to-eat fo0 leaking) c. Wholesome,nonadulterated foods,sae o• er Commercial products no home grown or canned o0 25.Clean Wiping Cloths 25a. Cloths and/or sponges in good repair and clean 1-DNC e. Potentially hazardous foods receive a proper empera ure o. Other aping c o s in ane ze ep s ir between uses 1-DNC Z00. 1Uther 03.Hazardous Food Meets Temperature Requirements 03a. Hot holding greater than or equal to 140F(whole beef or pork C 26.Food-contact Surfaces Clean roasts 130F) 26a. Food equipment clean,utensils clean,equipment interiors 2-DNC Cold holding less than or equal o 45F clean c. roper cooling food 26b. Single use gloves changed when soiled Proper re- ea ing of food c. ood-contact surtaces clean e. roper internal cooking and consumer advisory posted o. er o. Other 30. Hot and cold water under pressure,provided as required 38.Handwashing Accessories Provided 04.Maintain Product Temp,Thermometers Provided 38a. Soap/paper towels/drying device available C 04a. Food thermometer available and accurate C Dispenser(s)working-soap paper towels roper food thermometer for product c. Handwash sin s clean waste receptacle at handwaShsin . c. Thermometers appropriately placed in cooler units o. utner o. Other 07.Food Protection 60. Qualified Food Operator 07a. Produce washed C 61. Designated Alternate Raw meats not stored/prepared near ready-to-eat foo s 2-DNC 62• JWritten documentation of training program c. ood covered properly I he T011owing in orma ion is not debitable and does not attect your score. Adequate splash guars sneeze guar KEY:QFO[qualified food operator],DA[designated alternate], e. PHF[potentially hazardous food], FB[foodborne] o unau orize personnel PHFs are hot held at:(Deg.F) o pooling of eggs not cooked immediately 2-DNC PHFs are cold held at:(Deg.F) o. er Are internal cooking temperatures taken? 09.Handling of Food Minimized To what temperature do you cook poultry(Deg.F)? 09a. No unnecessary handling RTE and/or cooked foods with bare C To what temperature do you cook ground beef(Deg.F)? hands To what temperature do you cook pork(Deg.F)? inimize oo an ing,o er an rea y-o-ea,wi are 2-DNC hands To what temperature do you cook roasts(Deg.F)? c. Adequate utensil(s)Tor dispensing Tood/ice 2-DNC To what temperature do you cook OTHER(Deg.F)? o. Other Describe re-heating procedures: Are temperatures recorded/logged for cold holding foods/equipment? 12.Personnel With Infection Restricted 12a. Food workers have no exposed infected lesions/burns C Are foods cooked in advance and cooled? ersonne with infection restricted Are leftovers saved? List products cooled: c. Communicable disease ot worker reported o local healthDescribe cooling methods: director 13.Handwashing Facilities,Hands Washed,Clean Is cooling monitored for time and temp? 13a. Handwash facilities in all food prep/dispensing and warewash C Is the monitoring of cooling recorded? areas I Is there a produce washing policy? Handwash facilities in or immediately adjacent o of a rooms U Describe what is washed and where: 7 Handwash facilities access bl a conven ient to use U Describe illness conditions when you would exclude a food worker from Personnel nancis washed,clean roper handwash procedure working: What diseases related to foodborne illness are you required to report to the e. Handwashing at appropriate times local health department? T377 u I n er Is there a written illness policy that requires the food worker to report specific 16.Good Hygienic Practices illness conditions and diseases to the QFO? 15a. No eating/No smoking while working C Do you have a paid sick leave policy? oun s covere a equa e y Is there a language barrier between inspector and QFO? c. roper sin use or an was ing 2-DNC IF YES,indicate language spoken by QFO/DA: Can the QFO/DA read the inspection report? o. Other Indicate who answered the above questions(Name): 24.Sanitization Rinse(hot water-chemical) Obtain signature of person who received the QFO responsibilities information 24a. Approved sanitizer available/adequate concentration of 2-DNC at the time of the inspection:Signature on Page 2 sanitizer Indicate the title of the above person:(QFO,DA, Mgr,Cook,Owner,FW- Food-contactsurfaces and utensils used tor potentially 2-DNC type all that apply) hazardous food sanitized at least every 4 hours Inspection#:236 Note:This report is a two page form (total of 62 debitable items) Page 1 of 3 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. Establishment:SUN SUN CHINESE RESTAURANT Inspection Date:17-Oct-201 ddress: 0291 OAKLAND ROAD Owner or Operator:Derek Chen ADDITIONAL FOUR POINT ITEMS OTHER ITEMS KEY: DNC[DOES NOT COMPLY] KEY: DNC[DOES NOT COMPLY] 6.Foods Not Re-served 44. Floors:Floor covering installed,constructed as required,good 1-DNC Unwrapped foods not re-served C repair,clean Potentially hazardous foods not re-served 45. 1 Floors graded,drained as required C 11.Toxic Chemicals 46. Floor,wall juncture covered C Toxic chemicals stored properly,labeled properly,used properly C Sanitizer concentration not to exceed maximum permitted 47. Mats removable,good repair,clean 1-DNC No unnecessary toxics on the premises 48. Exterior walking,driving surfaces,good repair,clean C Pesticides/rodenticides properly dispensed 9.Water Source Adequate,Safe 49. Walls,ceilings attached,equipment properly constructed,good 1-DNC Well/Well head protected from contamination C repair,clean.Wall and ceiling surfaces as required Water quality in compliance 50. Dustless cleaning methods used,cleaning equipment properly C Monitoring in compliance stored 1.Sewage Disposal Approved 51. Adequate lighting provided as required C Sewage disposal operating as required I C 52. Room free of steam,smoke odors C 4.No cross connections, back siphonage, backflow Proper type/installation/backflow prevention device/air gap for: C 53. Rooms and equipment hoods,ducts,vented as required C ood equipment,soda system carbonator,chemical dispensers,hose 54. Rooms adequate,clean,adequate lockers provided,facilities C onnections,beverage dispensers,ice and dish machines,toilet tanks clean Proper drain for:food equipment,dish and ice machines 55. Establishment and premises free of litter,no insect/rodent C 5.Toilet Facilities harborage,no unnecessary articles Toilet facilities adequate,convenient,accessible,designed, C 56. Complete separation from living/sleeping quarters and laundry C properly installed OTHER ITEMS 57. Clean/soiled linens stored properly C 58. No live birds,turtles,or other animals(except guide dogs) C KEY: DNC[DOES NOT COMPLY] 59. Seats 75 or more: Nonsmoking area provided,sign(s)posted C 02. Sources of food-original container,properly labeled C at entrance(s),smoking area indicated by sign(s) 05. Potentially hazardous food properly thawed C Routine Inspection 10. Food dispensing utensils properly stored 1-DNC 14. Food worker:Clean outer clothes,effective hair restraints C DEMERIT SCORE 16. Food-contact surfaces designed,constructed,maintained, 2-DNC '4' '3' '2' TV wing installed,located 0 0 1 6 1 5 1 17 83 17. Nonfood-contact surfaces designed,constructed,maintained, C Date Corrections Due: 31-Oct-2017 installed,located Person in Charge: Derek Chen 18. 1 Single service articles,storage,dispensing C Name, Title, Manager 19. No reuse of single service article C Signature 20. Dishwashing facilities approved design,adequately C 'K----_ constructed,maintained,installed,located 21. Equipment and utensils-preflushed,scraped,soaked and C racked 22. Equipment and utensils-wash water clean,proper C temperature Inspector: Melissa Pierce[1043] 23. Equipment and utensils-accurate thermometers provided, C Name,Signature, dish basket,if used Phone Number 860-337-6182 27. Nonfood-contact surfaces of utensils and equipment clean 1-DNC 28. Equipment/utensils,storage,handling C 32. Proper disposal of waste water C 33. Plumbing location,installation,maintenance C 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#:236 Note:This report is a two page form (total of 62 debitable items) Page 2 of 3 �L o _ r 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 17-Oct-2017 INSPECTION REMARKS FORM# 07b. Raw meat stored above or adjacent to RTE foods Raw chicken above cooked rice 07f. Un-pasteurized pooled eggs not cooked immediately 08. Food stored on floor 09b. Unnecessarily and excessively touching raw foods with bare hands 09c. Cup or container with no handles used as food scoop 10. Flour scoop stored in flour 15c. Cook or foodworker rinsing hands in 3 bay sink or food prep sink 16. Cracked, gouged cutting board 24a. Sanitizing solution concentration too low, not for required time, not required temperature Corrected on site 24b. Not conducting proper sanitizing procedure 25a. Unclean wiping cloths, sponges, scrub pads also in disrepair 25b. Moist wiping cloths not held in required concentrations of approved sanitizing solution between uses 26a. Interior of reach-in refrigerator unclean 27. Sides of equipment dirty 44. Littered floors 47. Cardboard on walk-in or kitchen floors In WIC 49. Dirty walls, including walk-in and attached evaporator fan Hot hold -egg drop soup 165f,wonton soup 183f, rice 177, chicken 148f Cold hold -chicken 41f, beef 40f, noodles 40f Next hood cleaning Dec 2017-OK Inspection#:236 Note:This report is a two page form (total of 62 debitable items) Page 3 of 3