SARRIS RESTAURANT health score and inspection history

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4)./ No one had certification from an accredited food protection manager certification program.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration and the freezer shelves had residue. The oven shelves and the range exterior had residue.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ There were 6 RI tall single door freezers in the back kitchen without thermometers.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4)./ On 7/31/2025, NOV EH20001629 was issued for no employee or PIC with certification from an accredited food protection manager certification program. / An accredited food protection manager's certification for a PIC or employee was not available today. This NOV has not been abated.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the fryers, the range, and the range's upper storage shelf had residue. Some refrigeration shelves had residue, and the freezer shelf had frozen condensation buildup.

Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ There were 5 RI freezers without thermometers.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cooks line ventilation hood filters had residue.