SANKOFA CATERING AND SPECIAL EVENTS

In 2 door sliding reach in cooler of main kitchen, observed carton of raw eggs stored on top shelf directly on top of sauce bottles and above ready to eat foods (spring mix, sauces, large containers of drinks, milk, tomatoes and cucumbers). In 2 door reach cooler -near dish area, observed a carton of raw eggs above 2 cheeses and orange juice, observed a second carton of raw eggs stored below directly touching raw bacon (raw bacon and eggs stored above red and green peppers). CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food and other raw animal food (based on final cook temperatures) COS: PIC moved raw eggs to shelf containing raw fish, and - in second cooler - moved bacon and eggs to bottom shelf with bacon behind eggs

Observed expired Food Manager Certification. CA: Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises with in date CFSM.

Observed No consistent date marking procedure. CA: 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.