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: LEVEL 2 CERTIFICATION WAS DISCUSSED AND FORWARDED AT THE TIME OF INSPECTION
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 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