III / Preventing Contamination by Hand
Preventing Contamination by Hands
Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods.
THE HANDWASHING FACILITY IS OBSERVED TO BE PROPERLY SET-UP IN ORDER TO PROVIDE EFFECTIVE EMPLOYEE HANDWASHING
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 AND TWO STAFF MEMBERS ARE SERV-SAFE CERTIFIED
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 OBSERVED TO BE PROPERLY SEPERATED IN THE WALK-IN COOLER WHICH IS A GOOD PROTECTION OF POTENTIAL CROSS-CONTAMINATION.
X / Chemical
Chemical
Food additives approved and properly used. Toxic substances properly identified, stored, and used.
ALL CHEMICAL PRODUCTS ARE PROPERLY IDENTIFIED AND STORED SEPERATED FROM FOOD PRODUCTS
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 06-July-2015
Comments |
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Satisfactory at the time of inspection. |