3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.//Spinanch dip & potatoe salad were stored in botoom RI cooler, slice melons on fruit trays, pasta salad, black beans, soup stored in RI cooler & WI cooler with no date of preparation. //PIC voluntarily discarded. 3-501.16 Maintain potentially hazardous food at 41 F or below.// Tray of raw shell eggs 65F sitting out on counter which staff was uncertain how long eggs have been sitting out.//Staff voluntarily. Deli ham 46F, potatoe salad 46F was prepared and stored in bottom RI cooler since 12/17/2011 and diced ham 55F crawfish 54F stored in upper RI make line cooler since 12/17/2011.//PIC voluntarily discarded all PHF items. 4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances.// Cutting boards on make line heavily pitted.//PIC has discarded old cutting boards & replaced with newer cutting boards. 4-601.11 Clean tops of stoves and inside ovens.// Heavy food residue buildup inside and between the ovens. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Shelves underneath prep tables with food debris.
JCDH 2.2 Provide food safety training for all food handlers as required.// Majority of staff cards expired in 1/2012. 3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.// Crawfish cream sauce made with half & half in house on 4/9/2012, lasagna prepared on 4/1/2012 and ham broth cooked on 4/5/2012 were stored in bottom RI coolers and WI cooler. //PIC voluntarily discarded. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.//Several cups of yogurt expired on 3/31/2012 and 4/2/2012 stored in DD RI cooler and WI cooler.//PIC voluntarily discarded. 6-501.12 Clean facilities (floors, walls) as often as necessary to maintain cleanliness.// Debris on floors under shelves in dry storage area, grease buildup in between stove and under stoves.//6-501.12 Clean WI freezer floor.// Food and debris on floors. 6-501.14 Clean restroom exhaust vent cover.// Staff restroom has dust in exhaust vents.//6-501.11 Repair or replace damaged base tiles.// Broken base tiles in kitchen area near WI cooler.//6-501.12 Clean ceiling and/or wall vent covers.// Dust buildup in WI cooler fan covers.
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