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.
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 COOK DEMONSTRATES A GOOD KNOWLEDGE IN RESPONSE TO FOOD SAFETY QUESTIONS REGARDING THE FOOD OPERATION. NOTE: THE COOK IS SERV-SAFE CERTIFIED
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 ZIDARI'S AND SYSCO FOODS.
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 REACH-IN COOLER WHICH IS A GOOD PROTECTION OF POTENTIAL CROSS-CONTAMINATION.