2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. / Personal drinks in cooler with sauces, on shelf with dressings at make table. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. / Container of 409 on shelf with personal drink and dressings at make table. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Exterior of some equipment and utensils on drainboard not clean. 4-603.16 Rinse utensils after washing and before sanitizing. / Wash solution set up in middle compartment of sink. Wash rinse sanitize. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Cloths lying on surfaces, not in solution after use. 6-301.14 Post sign at all handsinks that notifies employees to wash hands. / No sign at handsink in rear kitchen. 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils. / Employee keys, cell phone stored on prep table between stacks of sandwich wrappers.
3-305.11 Store food at least 6 inches above the floor. / Bag of onions on cooler floor. 4-202.16 Replace damaged gasket on cooler door. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / cloth laying out on table 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / some broken tile in rear hallway.
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