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Suya Joint

August 24, 2018 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 14 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Beef dish at 110F goat dish 107F and died fish at 108F. PIC will need to reheat foods to above 165F and hot hold anove 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: Reach in on prep line holding food between 46F to 51F. PIC removed food and called to have serviced. Do not use until repaired.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: Discontinue to use hand sink as prep sink. Found large bowl of uncooked rice and other equipment in sink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
PIC Knowledgecritical

Inspector note: PIC will need to review with all staff working with food proper hygienic practices proper holding temperatures proper storage of foods and general cleaning and maintenance of location. PIC will need to propvide up to date Allergen certificate.
code M-2-102.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Clean can opener visibly soiled qith dry on foods.
code 22-4-601/602.11** · serious findingstatus: Pass
Food Container Labels

Inspector note: Label all bulk food containers.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: PIC will need to provide more cold holding and hot holding equipment. PIC stated that she cooks for that day only with some foods being cooled and stored below 41F. PIC needs to address.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: Discontinue to store product on the floor under shelves and prep areas. Must be stored 6 inches off the floor. Discontinue to store any food product on dishwasher drying rack. Discontinue to use drain board for three bay sink as prep table.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Soiled equipment found in multiple locations. in bays of three bay grease trap and floor.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Provide a sanitizer bucket to store wiping cloths in.
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean all inplace cooking equipment prep tables and shelves. Clean interior and exterior of all refrigeration. Clean bulk food containers.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Repair leak in three bay sink.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Clean floor under and behind all equipment in kitchen. Replace missing or broken floor tiles.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Clean hood filters on both hoods systems. Hood due to be cleaned this month. Provide date it will be done. Clean all walls in kitchen around cooking equipment and dishwasher. Visibly soiled and stained with grease from deep fryer not completely under hood system. Clean ceiling tiles and replace one that are peeling apart.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 17, 2018: 14 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.