Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
--Potentially hazardous ready-to-eat food (meat loaf, lasagna, ribs, etc.) prepared in the food facility and held for more than 48 hours located in the coolers is not being date marked. Regulations thoroughly reviewed and implementation began immediately.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Shelves in the kitchen (drying shelves) and in the walk-in cooler w/ dust/food residue buildup.
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