Sun Hing Restaurant

Cycle Inspection / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (critical)

Cycle Inspection / Initial Inspection

• 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)
• 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical)

Pre-permit (Operational) / Re-inspection

• 02B — Hot food item not held at or above 140º F. (critical)
• 10B — Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. (critical)

Pre-permit (Operational) / Initial Inspection

• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)
• 09B — Thawing procedures improper. (critical)
• 09C — Food contact surface not properly maintained. (critical)
• 05H — No facilities available to wash, rinse and sanitize utensils and/or equipment. (critical)