SURIN WEST health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ Steamed noodles on shelf in prep area out of temperature at 71F, voluntarily discarded.

5-205.15(B) Repair condensate leak in refrigeration units. / Build up of frozen condensation in walk in freezer.

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. / Clean storage containers, shelves, and equipment exterior throughout, as needed.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. / Cutting board used to squeeze cabbage heavily scored, voluntarily discarded. Robocoup blender damaged. Voluntarily discarded.

Cease the use of cloths designated for food spills for any other purpose.// Dish staff using cloth to dry equipment.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Bar staff with long hair preparing drinks without hair restraint.

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. // Debris on shelves in WI cooler.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Discolored and pitted dish racks.