We inspect all of our USDA-sourced ingredients upon arrival, and we don't accept any damaged goods, or goods not kept at safe temperatures (frozen ingredients must be below 0° Fahrenheit, refrigerated ingredients below 40° Fahrenheit).
Once in our kitchen, we prevent food contamination by keeping raw products separate, covered, cold, and labeled. Raw products will never be handled in the vicinity of ready to eat products. When chefs move from handling raw to prepared ingredients, they are required to sanitize and change gloves.
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