Syrs Restaurant And Lounge

Year by year

Inspections

1. Feb 6, 2026 Re-inspection · No items found

   No violations cited.

2. Jan 7, 2026 Routine · 1 priority, 4 priority foundation, 8 core, 4 repeat
   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Macaroni and cheese and rice in the steamer is hot held at 90°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Food was reheated to 165F and hot held for 135>.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon in the kitchen cooler is being improperly thawed inside reduced oxygen packages.

     Correction: Remove salmon from reduced oxygen packaging to properly thaw in the cooler.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     There is no system for date-marking in the cooler.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the kitchen and in the basement near the warewashing sink has scissors and soiled wash cloths and is unavailable for proper handwashing.

     Correction: Keep handwashing sink clear of items and in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     1. Seasonings is stored on the floor in the basement. 2. Boxes of chicken is stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The food prep sink is no longer attached to the wall and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     1. The walk in freezer has a build up of food debris on the floors is not cleaned on a frequent basis. 2. All coolers including the prep cooler hood in the kitchen has a build up of food debris. 3. The front of the fryers in the kitchen has a build up of oil and food residue.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     1. Metal pans is stored on the floor in the kitchen. 2. Plastic cups is stored on the floor behind the bar.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     A fly sticky tape is stored above the food prep table in the kitchen

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of knats all around the warewashing area in the basement.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors, walls and ceilings in the kitchen and in the warewashing area has a build up of food reside, dust and dirt.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. May 21, 2025 Special Re-inspection · No items found

   No violations cited.

4. Feb 6, 2025 Special Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

5. Jan 2, 2025 Re-inspection · No items found

   No violations cited.

6. Dec 11, 2024 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention at the mop sink in the kitchen.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Handwashing sink in the warewashing room had an excess amount of items in the sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The one door freezer is at 40*F and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The cooler holding the raw chicken bins in the kitchen has a build up of food debris at the bottom and is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The kitchen area has a build up of dust on the ceiling tiles, ceiling vents, and on the fan. 2. The walls next to the chicken an fish flour bins have a build up of food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

7. Jan 19, 2024 Re-inspection · No items found

   No violations cited.

8. Dec 19, 2023 Routine · No items found

   No violations cited.