New York City, NY - A routine inspection at Chairman Sun on 08/04/2025 resulted in citations for health code violations.
Located in the heart of Long Island City, Chairman Sun operates from a prominent location at 4730 Vernon Boulevard Queens Ny, making it easily accessible to area customers.
The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 04l. Evidence of mice or live mice in establishment's food or non-food areas. (critical: critical). 05d. No hand washing fac." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The CDC Hand Hygiene Guidelines offers detailed requirements for maintaining compliance.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Pest control violations represent some of the most significant infractions in food service inspections According to HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. This regulatory framework ensures that food service establishments meet rigorous safety standards.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Longitude | -73.953470644374 |
| BORO | Queens |
| ZIPCODE | 11101 |
| BUILDING | 4730 |
| PHONE | 2129676088 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.744642891269 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/04/2025 |
| BBL | 4000300047 |
| Community Board | 402 |
| NTA | QN31 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| CAMIS | 50097045 |
| Council District | 26 |
| SCORE | 42 |
| STREET | VERNON BLVD |
| BIN | 4000105 |
| Census Tract | 000700 |
| DBA | CHAIRMAN SUN |
| VIOLATION CODES | 02B; 04L; 05D; 08A; 09C; 06E; 10F |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
