SURIN 280 health score and inspection history

Store between-use utensils in a container of water at 135 F or above.///Utensils sitting in water at 70F degrees.

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.///Food debris and rusted shelving throughout prep area.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive).///Raw chicken stored above fish. 3-305.11 Store food at least 6 inches above the floor.///Boxes of food on the floor in WI freezer.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and grease on the floor under equipment. Food debris and single service items in floor drains throughout the facility.

(A)(2) Maintain TCS food at 41 F or below.///Noodles in water at 47F degrees, bean sprouts at 49F degrees, and cut romaine lettuce at 48F degrees.///COS PIC placed items in WI cooler to chill.

3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was frozen). 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Items were found in the RI freezer without a date: cooked rice (yellow and brown), beef broth, pineapple sauce and Masaman chicken.///COS PIC could not provide a prep date. Items voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris in floor drains throughout facility.

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.///Food debris and rust on storage shelves in dry storage and WI cooler. Accumulation of food debris on the exterior of bins containing sugar, corn starch and rice.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.

Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests. 5-501.113 Keep the waste-grease receptacle closed. 5-501.115 Remove unnecessary items from the refuse storage area.