Good Hygienic Practices (Eating/Drinking/ Smoking/Other) Avoid eating and drinking in kitchen area to prevent spills and contamination. Observed open can of sprite in kitchen area.
Approved Systems (HACCP Plans/Time as Public Health Control) Date mark all cooked potentially hazardous food items held over 24 hours in walk in cooler. Observed several cooked food items without date marking. Discard of food items after 7 days.
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