II / Good Hygienic Practices
Observed employee drinks with lids and straws that were stored ABOVE food prep areas. Store employee drinks below or away from food prep areas to prevent contamination due to spilling.

VI / Time/Temperature Controlled Safety Food
Observed foods on the hot holding line that were holding 45F to 50F during the lunch rush. Discussed many ways to maintain temperatures. Foods requiring cold holding shall maintain 41F or below to prevent bacterial growth.