IV / Demonstration of Knowledge
Person in Charge/Demonstration of Knowledge Person in charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
THE EXECUTIVE CHEF DEMONSTRATES A GOOD KNOWLEDGE IN RESPONSE TO FOOD SAFETY QUESTIONS REGARDING THE FOOD OPERATION. NOTE: SEVERAL STAFF EMPLOYEES ARE AWAITING ODH LEVEL 2 CERTIFICATION
V / Food from Approved Source
Food from an Approved Source All foods are from an approved source (including but limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days.
FOOD PURCHASE RECEIPTS ARE FROM AN APPROVED SOURCE
VII / Protection from Contamination
Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food.
ALL FOOD PRODUCTS ARE PROPERLY SEPARATED LOCATED IN THE WALK-IN COOLER WHICH IS A GOOD PROTECTION OF POTENTIAL CROSS-CONTAMINATION.
X / Chemical
Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored.
CHEMICAL SOLUTIONS ARE PROPERLY SEPARATED FROM ALL STORED FOOD AND PROPERLY LABELED