3-307.11 Store raw animal products below and away from produce and ready to eat foods.3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. / Raw quail over salad greens and raw fish in reach in cooler. 4-602.12 Clean microwaves at least every 24 hours.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Interior of unit where plates are stored, base shelf not clean. 4-202.16 Replace damaged gasket on cooler door. / corner reach in beside stove. 6-501.14 Clean ventilation hood filters.
4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH.4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. / Slicer not clean. 4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils. / Reattach drainboard to wall at dishmachine. 5-205.15 Repair plumbing. / Leaking pipe underneath three compartment sink.
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