JCDH 2.2 Provide food safety training for all food handlers as required/2 employees have proof of food handlers taining. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp in the WI cooler is 47F; raw chicken, fish temp 47F, swiss cheese temp 46F//Voluntarily discarded///Cease use of WI cooler fot storage of PHFs, use RI cooler under make tables or freezer. ADPH 420-3-22-.03(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign or tabletop display, or listing the country of origin on the menu/swai fish is offered as catfish//properly identify product on the menu. 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food/several containers for sauces not labeled. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright/ice scoop stored on the side of the ice machine without any lining//provide lining or a tray to store ice scoop on the ice machine, or store it in the ice with a handle up. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food/cease using plastic cup to scoop sugar//provide scoops with handles. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine or in quatery ammonia/wiping cloth on the prep table. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/6-501.11 Repair or replace damaged floor tiles. in the dish washing area. 6-501.14 Clean restroom exhaust vent cover. 6-501.12 Provide ceiling vent covers/ceiling vent cover is missing. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean floors in the dry storage;clean mob sink.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Maintain fish (39 F - 56 F) stored on make table at 41 F or below.//COS - fish was discarded. 3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.//Properly date mark boiled eggs stored in RI cooler.//COS - eggs were discarded. 3-307.11 Cover all food in storage.//Cover flour and meal stored in plastic containers on top of make table. 4-202.16 Provide smooth, easily cleanable non food contact surfaces.//Cease using cardboard pieces that serve as lids for bins (flour, sugar, etc.) stored in rear area of kitchen. 4-402.11 Maintain all fixed sinks so that they are sealed to adjoining walls or equipment.//Provide sturdy seals for handwashings sinks attached to walls in both restrooms. 4-901.11 Allow utensils to air dry before stacking. 5-205.15 Repair plumbing.//Repair leak underneath air conditioning unit in rear area of kitchen. Repair leak on faucet (cold water) on handwashing sink in mens restroom. 5-205.15 Repair slow or inoperative drain (indoor or outdoor).//Repair slow drain at handwashing sink near fountain drink machine. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//Clean dumpster pad where spillage is present. 5-501.113 Keep waste grease receptacle closed. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls and ceiling tiles throughout facility. 6-202.11 Replace broken light shields. 6-501.14 Clean air ducts and filters to prevent contamination.//Clean air ducts, filters, and light shields throughout facility. 6-501.14 Clean ventilation hood filters.
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