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: SEVERAL STAFF EMPLOYEES RECENTLY ACHIEVED AND RECEIVED ODH LEVEL 2 CERTIFICATION
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 REACH-IN AND WALK-IN COOLERS WHICH IS A GOOD PROTECTION OF POTENTIAL CROSS-CONTAMINATION.