SHRODER HIGH SCHOOL

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

7.1(A) - X. Chemical - Storage: Separation

Code 7.1(A)

3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(2)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

4.8(E)(1) - Equipment, Utensils, Linens - Storage

Code 4.8(E)(1)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)