PARTNERS PUB

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 8F- Improper thawing procedures used; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 8F- Improper thawing procedures used; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;