✓

Suya Joint

January 11, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 19 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: egusi 100 on stove top/manager reheating food product to 165 degrees and hot hold at 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Separation Segregation Cross Contaminationcritical

Inspector note: 1 door reach in/properly store all raw fish below vegetables
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: owner/certified food manager must review needed hot holding equipment for all foods to maintain product temperature of 140 degres or above provide invoices from all food products from licensed wholsalers provide up to date allergen certificate
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: clean/sanitize can opener blade • clean/sanitize interior of ice machine
code 22-4-601/602.11** · serious findingstatus: Pass
Food Container Labels

Inspector note: bar/label all spray bottles
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Food Thermometers Provided

Inspector note: provide metal stem cooks thermometer
code 05-4-302.12* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: frozen chicken breast defrosting at room temperature/properly defrost all foods under refrigeration
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Protection

Inspector note: remove pot storage from grease trap kitchen/seperate clean pot and pan storage from soiled dishware storage
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: wait station/store all utensils with handle presented ice machine/provide proper storage of ice scoop
code 10-3-304.12* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: bar/provide food service grade shelving for bottles bar/seal all bare wood
code 15-4-202.16* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: 3 bay sink/provide proper set up of 3 bay sink
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: repair rinse gauge to operate between 180-194 degrees/gauge registered 210 degrees
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Test Kit Provided

Inspector note: 3 bay sink/provide proper quat test kit
code 17-4-302.14* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: bar/properly store all wiping cloths in a sanitizing solution kitchen/remove all spinges
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: clean exterior of blue waste barrel
code 23-4-602.13* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: ladies restroom/provide covered waste receptacles
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: provide up to date licensed hood cleaning sticker kitchen/clean walls to remove soils
code 37-6-501.11-.12* · lower-severity findingstatus: Pass
Fixture's not properly shielded

Inspector note: hot line/provide proper light shields
code 38-6-202.11* · lower-severity findingstatus: Pass
Premises Maintained

Inspector note: bar/clean/organize remove employee shoes from under water boiler in kitchen clean/organize mop closet
code 42-6-501.113/.114* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on January 4, 2017: 19 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.