The purpose of today's visit was to conduct a critical procedures inspection, which focuses on foodborne illness risk factors. No violations were observed today. The certified food manager was reminded that:. 1. All cooked or ready-to-eat foods that are kept for more then 24 hours must be labeled with the date prepared or the date it is to be discarded, no more then 7 days from the date made. For example, grilled chicken or tuna salad made today April 13, 2009 shall be discarded by April 19, 2009. 2. Raw foods should be stored underneath cooked or ready-to-eat foods, as shown on the sign provided. NOTES Dishmachine: 3-vat sink uses chlorine 50ppm, test kit provided. Consumer Advisory for hamburger and eggs.