| Code | Description | Severity | Violation Description |
|---|---|---|---|
| 187 | Potentially hazardous food; hot and cold holding | critical | 1) Foods in the walk in cooler were 46-50+ (some foods as much as 2 days). 2) Foods on the cold top were 45-54F |
| 189 | Potentially hazardous food; cooling | critical | Par cooked chicken was 77-78F after 2 1/2 hours. |
| 138 | Effectiveness of hair restraint | noncritical | Hair restraints not worn. |
| 218 | Repair and proper adjustment of equipment | noncritical | The walk in refrigerator was 46-47F. |