4-601.11 Clean inside storage cabinets, storage shelves, and exteriors of equipment throughout the establishment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-501.14 Clean the 3 compartment sink and attached equipment. 4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing. 3-304.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. /Sanitizer buckets had less than 200 ppm of quat solution in them. 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. 6-501.12 Clean floors underneath equipment as often as necessary to maintain cleanliness. Clean dust from walls and ceiling where washer & dryer are located.
5-204.11 Provide handwashing sinks convenient for use in food preparation, food dispensing, and ware washing areas. /Handwashing sink was removed from warewashing area. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. 6-303.11 Provide at least 20 foot candles of light at a distance of 30 inches above the floor in areas used for handwashing, warewashing, toilet rooms, and equipment and utensil storage./Several light fixtures were not operating throughout back kitchen where ice machine, 3 compartment sink, and RI cooler are located.
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