Suzu Sf Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

ELIMINATE COACKROACHES AND RODENTS from the facility. CLEAN and sanitize the affected areas. Close the gap with approved 'Cauking materials' such as silicone caulking; last pest control dated 11/15/2025. OBSERVED one live coackroach on the wall on the ledge and multiple dead coackroaches and two live on the trap above food prep sink. OBSERVED old roddent droppings on the following areas: on the top surface of water heater, on the top surface of mechanical dishwasher, at the back wall of two door refrigerator. Facility Immediately ceased all food preparations and was not permitted to operate to the public until corrective actions were completed; all signs of vermin were eliminated at the time of inspection. Cleaning and sanitization was completed at the time of inspection. Gaps were sealed at the time of inspection.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

DO NOT use reach in cooler until REPAIRED. Observed malfunctioned reach in cooler in the kitchen temping 45F ambient.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

DO NOT USE prep cooler in the kitchen Until REPAIRED. Observed Tofu, Curry, and raw chicken measured at 44F present since last night. Ambient of reach in cooler was 45F. Operator voluntarily discarded the above items that were present since last night and relocated all other NON PHFs items were relocated to another working unit.

Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.

DISCONTIUE COOLING PHF's at room temperature. RAPIDLY COOL PHFS, by approved method. Observed three metal pans of curry cooling at room temperature measuring 131F - 140 F (corner- Middle) in the kitchen cooked in the morning. As per operator they cool the items at room temperature for 5- 6 hours before putting in the reach in cooler. Operator was asked to use ice bath and ice wand or combination of both to rapidly cool the curry.

Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.

DISCONTIUE COOLING PHF's at room temperature. RAPIDLY COOL PHFS, by approved method. Observed three metal pans of curry cooling at room temperature measuring 131F - 140 F (corner- Middle) in the kitchen cooked in the morning. As per operator they cool the items at room temperature for 5- 6 hours before putting in the reach in cooler. Operator was asked to use ice bath and ice wand or combination of both to rapidly cool the curry.