CulinAero by Proof of The Pudding/Concession Area-C

OBSERVED FAILURE TO DATE MARK IN HOUSE PREVIOUSLY MADE FOOD WITH THE DATE OF PRODUCTION AND OR DISPOSITION. OBSERVED CHEESE AND PHILLY MEAT STORED IN COOLER WITH NO MARKINGS AS TO HOW LONG IT HAS BEEN THERE. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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

During the time of inspection, observed no hot water at the handsink after running for a few minutes. Also observed no running water at 3 compartment sink. CA: Facility must correct to immediately provide hot water. If necessary provide booster heaters.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure

Observed hand sink with leak when running water. CA: all systems must remain in good repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.