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 IS IN A AWAITING RECEIPT ARRIVAL PER ODH
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 AN APPROVED SOURCE
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.