II / Good Hygienic Practices
Hygienic Practices Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth.
FOOD EMPLOYEES OBSERVED TO EAT AND DRINK FOOD ONLY IN A DESIGNATED AREA
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 MANAGER DEMONSTRATES A GOOD KNOWLEDGE IN RESPONSE TO FOOD SAFETY QUESTIONS REGARDING THE FOOD OPERATION.
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 SEPERATED 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