AFC Sushi @ Suffolk University
FAILTuesday, September 21, 2010 at 6:46 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken entree = 120 degrees. Provide proper hot holding temperature. Product should be held at 140 degrees or above. Fried Rice = 120 degrees White rice = 120 degrees
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-3-603.11
Consumer Advisories
Provide consumer advisories for all required sushi products made at this location and sold at other campus locations
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
Label all bulk foods.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.