Su Su Gourmet
PASSMonday, August 19, 2019 at 4:06 PM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Cooking equipment on the hot line has buildup of soils and food encrustments. Clean all cooking equipment remove buildup of soils and food encrustments.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Hand sink in kitchen blocked with the storage of items. Remove3 items stored in front of the hand sink. Keep path to hand sink open and clear.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled and in use wiping cloths left on tables and counter tops. Keep all wiping cloths in a sanitizing solution when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
cutting boards on cold units in the kitchen are scoured soiled and stained. AResurface or replace cutting boards.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Grease buildup on hood hood filters and attachments. Clean hood remove grease.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-201.12-C
Floors Walls and Ceilings Utility Lines (C)
Keep all supplies in the kitchen at least 6 inches off the floor.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean