Renaissance Festival: Camelot

Proper date marking and disposition — Inspector Note: Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinking soda while in main kitchen. CA: PIC immediately had employee move to designated area.

Hands clean and properly washed — Inspector Note: Observed employee touch head and prepare food without washing hands. CA: PIC immediately had employee wash hands

Proper date marking and disposition — Inspector Note: Observed improper date marking of ready to eat foods (hard boiled eggs, pork shop, meat balls & meat pie) in reach in cooler in the kitchen. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, 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. PIC instructed proper way to date mark.