Cross-contamination of Raw/cooked foods/Other "Store raw meats, eggs and poultry below ready to eat food in the refrigerator. Observed chicken and eggs on the top shelf over many ready to eat items."
Approved Systems (HACCP Plans/Time as Public Health Control) Use proper date marking on all leftover foods. Date with a discard date not to exceed 7 days from the day food was prepared.
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) "Add a consumer advisory to the menus and asterisk each items on the menus offered undercooked or cooked to order. Footnote may read as follows: ""Consuming raw or undercooked eggs, meat or poultry may increase your risk of foodborne illness"""
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