Sufra
PASSFriday, April 29, 2022 at 5:05 PM
Violations Cited
590.003/3-401.11-P
Raw Animal Foods-Cooking (P)
Raw chicken that is being cooked on verticle broiler sliced and placed directly into hot holding unit at 125F- Reviewed process with PIC. Product will be sliced cooked on flat top to a minimum of 165F and then placed in hot holding. Prroduct was removed from hot holding at this time reheated to 171F and then placed back into clean container in hot holding
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-501.13-C
Thawing (C)
Observed partially thawed products on counter in lower prep area- Reviewed proper thawing methods with PIC
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponges in use at the 3 bay sink- Discontinue
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.
590.006/6-501.14-C
Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)
Hood sticker expired March 2022- Schedule hood cleaning and inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.