4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher. Dish machine in bar not sanitizing. Repair person was called during inspection. Discontinue use until repaired. Use dish machine in main kitchen area. 4-202.16 Replace damaged door on reach in freezer door.
3-501.15 Use rapid cooling equipment or an ice bath to cool food. Cooked chicken in make line cooler @ 67F. Cooked at approximately 9am. Chicken was placed on a sheet pan and placed in walk in cooler to cool. 5-205.15 Repair plumbing. Reattach side panel to handwashing sink at main entrance.
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