Had enough yet? "1.Some of the prepared food packages did not have labels on them. (The code actually allows for this if it is to be consumed within 72 hours.) 2.Some of the meat was not USDA certified. (Did I mention that this was a farm to fork meal?) 3.Some of the food that was prepared in advance was not up to temperature at the time of inspection. (It was being prepared to be brought to proper temperature for serving when the inspection occurred.) 4.Even the vegetables prepared in advance had to be thrown out because they were cut and were then considered a “bio-hazard”. 5.We did not have receipts for our food. (Reminder! This food came from farms not from the supermarket! I have talked with several chefs who have said that in all their years cooking they have never been asked for receipts.)"
Posted on: Sat, 21 Sep 2013 03:06:01 +0000
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