SUNSHINE CHINESE RESTAURANT received a B, scoring 86 out of 100, in a Gwinnett County food-service inspection on Sep 29, 2026. The official report lists three findings. [1]
The inspector observed multiple time/temperature control for safety foods on 4-hour time control not discarded after the 4 hour time period. [2]
The inspector also observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. [3]
A separate finding described dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine sanitizer. [4]
Showing 3 of 3 findings
Observed multiple time/temperature control for safety foods on 4-hour time control not discarded after the 4 hour time period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or…
Code .04(6)(i)
Observed multiple time/temperature control for safety foods on 4-hour time control not discarded after the 4 hour time period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (Person in Charge) discarded the food items.Official report · Item 6-1D ↗
Observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers of sauces and seasonings.
Code .04(4)(d)
Observed multiple in-use containers of sauces and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers of sauces and seasonings.Official report · Item 10D ↗
Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
Observed dishwashing machine unable to sanitize dishes with an adequate concentration of chlorine sanitizer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 29, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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