Comments

This facility follows USDA menu guidelines. Most foods are prepared the 'day of' at this facility. Small quantities of leftover foods are occasionally saved and served the following day. Accurate date marking was observed. (Day dot system). Proper glove use was observed. Liquid sanitizer (chlorine) levels were at acceptable concentrations in wiping cloth buckets and the 3-comp. sink today. HACCP logs were accurate and up to date with proper cooking, receiving and hot & cold holding temps.