THE SANDWICH SHOP

No one in charge of the kitchen has passed the required food safety certification course.

Code 04A

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G

Hot food that needs to stay hot for safety was sitting below 140°F, putting customers at risk of food poisoning.

Code 02B

A food handler had dirty outer clothing, no hair covering, jewelry on their hands or arms, or dirty/polished fingernails while handling food.

Code 06A