3-501.16 Maintain potentially hazardous food at 135 F or above. / Chicken, pork chops, ribs, and gravy with temperature of 123-125 F. COS-Manager reheated all food items to 180 F.
5-205.15 Repair slow or inoperative drain (indoor or outdoor). / Floor drain behind hot holding unit in kitchen with slow drain. Mop sink room floor drain, draining slowly. 5-205.15 Repair plumbing. / 3 compartment sink sanitizing station piping leaking. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Walls and floor in kitchen soiled, especially under and around equipment. 6-501.12 Clean WI freezer floor. / Large WI freezer floor with ice buildup. 6-501.12 Clean ceiling and/or wall vent covers. / Ceiling vent in kitchen with dust accumulation. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Wall covering by doorway to mop room in bad repair. 6-501.11 Repair or replace damaged base tiles. / Base tiles missing at wall behind 3 compartment sink. 6-202.15 Protect outer openings from entry of insects and rodents. / Rolling dock door in back storage area with several holes. 6-202.15 (2) Properly designed and installed air curtains to control flying insects. / Air curtains have been removed from rolling doors in back docking room.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. / Several ingredients located in containers without labels. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. / Scoops in non-PHF with scoop handle touching product. 4-601.11 Clean bottom of RI cooler. / RI cooler bottom soiled. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Can opener holder soiled at prep table. 4-501.11, 4-201.11, 4-202.16 Repair or replace food equipment, including--but not limited to--deteriorated counters, cabinets, and shelves, so equipment meets the requirements specified under Food Code parts 4-1 and 4-2. / Several WI cooler/freezer doors in bad repair. 4-204.117 Provide automatic dispensing for sanitizer in the 3 compartment sink. / Automatic quaternary ammonia dispenser not working accurately at 3 compartment sink; using chlorine as sanitizer at this time. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution or in chlorine soltution at concentration specified by manufacturer. / Wet wiping cloths stored in water testing less than 10 ppm for chlorine, and testing negative for quaternary ammonia. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. / Compactor pad soiled. Litter/trash located around dumpster. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Floor in kitchen soiled under and behind equipment. 6-501.12 Clean WI freezer floor. / WI freezer floors soiled, especially under shelves. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Wall covering by doorway to mop room in bad repair. 6-501.14 Clean restroom exhaust vent cover. / Restroom exhaust vents with dust accumulation.
Restaurant representatives - add corrected or new information about Food Giant #5 Deli, 700 North 19th Street, Bessemer, AL 35020 »