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 SOUS CHEF DEMONSTRATES A GOOD KNOWLEDGE IN RESPONSE TO FOOD SAFETY QUESTIONS REGARDING THE FOOD OPERATION. IN ADDITION, SOUS CHEF IS 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 PROPERLY SEPERATED LOCATED 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