JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 4-501.110 Provide wash solution temperature in stationary rack, hot-water sanitizing dish machine at a minimum of 165 F for single temperature machine; or 150 F for dual temperature machine./ Water at high temperature dish machine not exceeding 134F. Repair dish machine and wash, rinse and sanitize in the 3-comp sink until repaired. 6-501.12 Clean walls as often as necessary to maintain cleanliness. Heavily stained/soiled walls in cook area of kitchen. 6-501.12 Clean dust build-up from fan covers and ceiling in WI beverage cooler @ Earls. 6-501.14 Clean soiled and dusty interior of ventilation hood and vent hood filters. 6-202.11 Provide light shields or shatter-resistant light bulbs for all light fixtures. Two lights in WI beverage cooler of Earls missing light shields.
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