JCDH 2.2 Provide food safety training for all food handlers as required.JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp in the RI cooler is 45F. Sandwiches, eggs, milk temp 46F. Voluntarily discarded//cease storage of PHFs in the RI cooler till it holds temp at 38-40F and product temp is 41/below. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager/milk in RI cooler dated 08/01/11/voluntarily discarded. 6-301.12 Provide paper towels or drying device at all hand sinks/no towels in the restroom and h/w sink in the back. 6-301.14 Post sign at all handsinks that notifies employees to wash hands/restroom, h/w sink in the back 6-201.16 Replace perforated, missing and water damaged ceiling tiles with smooth, easily cleanable surface. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/repair whole in the wall behind the handwashing sink in the restroom.
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