Discussed Provided information I. Employee Health (+) Has Policy II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas III. Hand washing, Prevention of Contamination from Hands (+) Hand washing facilities are adequate and conveniently located and accessible for employees Hand washing facilities are adequately supplied Exposed ready-to-eat foods are not touched by bare hands Hands are properly washed when required IV. Person in Charge/Demonstration of Knowledge (+) Manager has demonstrated knowledge through compliance with the food code Manager demonstrated knowledge by responding to food safety questions regarding the operation V. Thawing (+) As part of the cooking process, under refrigeration VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked IX. Consumer Advisory (+) - if applicable Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods X. Highly Susceptible Populations NA XI. Protection from contamination (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
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