Discussed Provided information I. Employee Health (+) II. Personnel Cleanliness (+) III. Hand washing, Prevention of Contamination from Hands (+) SINKS SUPPLIED. IV. Person in Charge/Demonstration of Knowledge (+) ALL COOKS AND CHEFS ARE SERVSAFE CERTIFIED. V. Thawing (N/A) KITCHEN NOT OPERATING. VII. Cooking, Reheating, Cooling, Hot and Cold Holding (N/A) KITCHEN NOT OPERATING VIII. Date Marking/Time as a Public Health Control (N/A) IX. Consumer Advisory (+) X. Highly Susceptible Populations (+) XI. Protection from contamination (+) XII. Chemical (+) XIV. Transporting Food off Premise (N/A) XV. Temperature Measuring Devices (+) THE KITCHEN IS NOT IN OPERATION AT THE PRESENT TIME.
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