SHRINERS' HOSP. FOR CHILDREN
FAILTuesday, February 1, 2022 at 5:38 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Employee was observed holding chicken at 115f. Employee took corrective action and reheated product to 165f.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Cooked potatoes were observed cooling in a large plastic container. Person in charge took corrective action and removed the potatoes from the container put them on a shallow pan and placed the pan in the walk in unit.
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 food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-303.12-C
Storage or Display of Food in Contact with Water or Ice (C)
Eggs were observed being stored in a plastic container of water. Employee corrected the issue on site by draining water from container.
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Wall next to fryer outside of oven and oven stands on the cook line were soiled. Clean to remove.
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.