YALDA- Sandy Springs

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black residue inside of ice machine in main kitchen. CA: Advised PIC to clean equipment to sight and touch.

Proper date marking and disposition — Inspector Note: Observed combined ready-to-eat potentially hazardous food (raw cod, raw salmon, raw chicken kabob, raw beef kabob, raw snapper, cheese, cooked wings, etc) held more than 24 hours not date marked according to earliest date of opening/preparation. CA: educated PIC on proper prep and discard dates when date marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf