Sunny's Asian Foods & Spices, 33625 Aurora Rd, Solon, OH 44139 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Sunny's Asian Foods & Spices
Address: 33625 Aurora Rd, Solon, OH 44139
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 01/25/2016
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Inspection findings

Inspection date

Type
  • A food thermometer is missing from its bracket in the kitchen half cooler.
    To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use. Replace thermometer to ensure that cooler holds 41 F or below.
  • Observed no covered receptacle in women's restroom.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
01/25/2016Standard Inspection
No violation noted during this evaluation. 08/05/2015Follow-up Inspection
  • Critical: TCS foods were not being held at the proper temperature. Rice, yogurt, and other TCS foods in the large 3-door cooler were holding above 41 degrees Fahrenheit.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Note: cooler adjusted during inspection. Keep yogurt, rice, cooked vegetables in the cooler in between uses, especially during lunch. A prep cooler is strongly suggested for the kitchen to make lunch rush easier.
  • Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. TCS foods are those that can support the growth of bacteria, such as yogurt, cooked rice, cooked vegetables and cheese
    To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
  • Observed nonfood-contact surfaces constructed of unapproved materials. Shelves on the retail sales floor have bags of bulk ingredients. The shelves are made of bare, unfinished wood.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable. Either finish the wood with a sealant, or cover with a smooth and easily cleanable surface, such as a hard and durable plastic.
  • Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The undercounter cooler in the kitchen was missing its thermometer.
    A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
  • A food thermometer was not readily accessible in the kitchen. A probe thermometer (0-220 degrees Fahrenheit range) for measuring food temperatures was not accessible. A broken thermometer was located.
    To prevent foodborne illness, food temperature measuring devices shall be provided and readily accessible for use.
  • Non-food contact surfaces of equipment are dirty. Stainless steel shelves in the kitchen had buildup of food debris on their surfaces.
    Nonfood-contact surfaces of equipment shall be kept clean.
  • Observed no towels or hand drying device at the handwashing sink in the kitchen.
    To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels
07/29/2015Standard Inspection
  • Bulk food display for customer self-service was not properly labeled.
    Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule.
01/28/2015Standard Inspection
No violation noted during this evaluation. 03/27/2014Standard Inspection

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