Sullivan's
PASSFriday, July 22, 2022 at 2:33 PM
Violations Cited
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In the walk in cooler nothing was date marked slice tomatoes lettuce individually wrapped seafood and chicken was not date marked- Date mark all ready to eat and time and temperature control foods thats stored in refrigerator unit for 24 hours or more.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-302.13-PF
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)
For high temperature dish machine there were no temperature testing strips or Irreversible thermometer- Provide either test strips or irreversible data plate for dish machine
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsinks located behind the counter in the food dispensing area was blocked by trash can - PIC removed I was able to wash my hands there.- Discontinue blocking access to handsink make it easily accessible for all staff to use. Handsink in kitchen are was also blocked by trash can
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.
590.003/3-501.13-C
Thawing (C)
Inside walk in cooler there are containers filled with water and frozen packages of lobster meat and Shrimp inside- Remove from packaging when thawing to reduce bacterial growth.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Interior perimeter of the Ice machines behind the counter and in back is heavily soiled - Clean to remove soils Ice Cream machine soiled - Clean to remove soils
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.