Suhya

Inspection history 3 visits

1. 2025
2. Passed Dec 8 Score 68 ▲13

   Routine Inspection

   6 violations, 2 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
3. Passed Jan 2 Score 55 no change

   Follow-Up Inspection

   5 violations

   • Minor Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
4. 2024
5. Passed Dec 19 Starting score 55

   Routine Inspection

   15 violations, 3 critical

   • Critical The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
   • Minor Keep all intake and exhaust air ducts and filters clean.
   • Minor Have a food thermometer easily available to measure the internal temperature of foods.
   • Minor Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.
   • Minor Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Minor The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Minor Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

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