SARA SHARPE CATERING

Basic - Equipment in poor repair. Stand up reach in cooler in front of the cook line: ambient temperature 61-65F. Did not observe any TCS food inside the unit. As per operator, awaiting repairs. Corrective Action Taken

Basic - Food stored on floor. Walk in cooler : bag of carrots stored on the floor. Walk in freezer: cases on sausages stored on the floor. Corrected On-Site Repeat Violation

Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler the kitchen in front of the cookline: raw chicken stored above sour cream. Corrected On-Site

Basic - Food stored on floor. Walk in freezer: cases of salmon stored on the floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Underneath the condenser unit.

Basic - Food stored on floor. Walk in freezer: case of beef stored on the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover inside the walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed the establishment with a portable grease fryer without a hood system. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees were trained and signed the form during the inspection. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed the establishment have a portable double grease fryer without a hood above.

High Priority - Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bags in contact with food.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed most kitchen coolers with rust on shelves.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen shrimp thawed in room temperature.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers throughout. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation