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
III / Preventing Contamination by Hand
Preventing Contamination by Hands Adequate hand washing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.
THE HAND WASHING FACILITY IS OBSERVED TO BE PROPERLY SET-UP IN ORDER TO PROVIDE EFFECTIVE EMPLOYEE HAND WASHING
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: ONE STAFF MEMBER RECENTLY LEVEL 2 CERTIFIED WITH OTHERS TO FOLLOW
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 GORDON FOOD SERVICE