Suya Joint
PASSWednesday, November 2, 2022 at 4:35 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Goat was 120F on top and fried chicken was 100F- Keep prepared food 135F or above to prevent bacterial growth- PIC had staff reheat and held at 135F
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled Knives on Knife clean knife rack- Discontinue storing soiled and wet knives on clean knife rack all food contact needs to be properly washed rinse and sanitized then air dry and put away- Corrected on site
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)
At the time of inspection there was food particles and a large bag of food product in front of handsink- handsinks need to be accessible for staff to wash hands- Discontinue using handsink for other purpose than washing hands
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.
590.007/7-202.12-PF
Conditions of Use (Pf)
An old fly sticky trap hanging from rack.- Remove and discontinue the use of the fly traps - Treatment for immature flies and mature flies should be applied by a licensed pest control company.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Soiled knife with food particles was on cutting board the entire time of my inspection and before.- Store in use food contact in hot clear running water
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 equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths are stored all over the kitchen - Store all wiping cloths in sanitizer solution
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.
590.003/3-501.13-C
Thawing (C)
Soups was thawing in stagnant water- Drain and thaw soups under refrigeration
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)
Soiled equipment on cookline- oven stove and fryolators outside of refrigerators and inside microwave.- 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.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Stained soiled and missing tiles inside the kitchen and the bar area - Replace all soiled and missing ceiling tiles
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