4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate the thermometer inside the Walk-In & sandwich make coolers. 4-602.12 Clean microwaves at least every 24 hours. Build up of food debris inside the microwave. 4-202.16 Replace damaged gasket on freezer door. Torn door gasket on the under the counter RI freezer. 4-301.12 Provide adequate stoppers for 3-compartment sink to allow immersion for washing and sanitizing. Only one drain stopper for the three compartment sink. 4-501.116 Provide test strips with color chart for chlorine sanitizer. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Wiping cloth (< 50ppm) is left out on the pizza prep cooler. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Soap has been introduced into the sanitizer solution. 5-103.12 Provide water under pressure. For the floor mounted can wash. 5-205.11 Cease using handsinks for any purpose other than handwashing. Handsink being used as storage for dirty dishes. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Build up of debris on the ceiling, directly above the pizza oven.
3-501.16 Maintain potentially hazardous food at 41 F or below./Sausage, Pepperoni, Beef in Pizza Make-Table at 45.1 F./Ambient Temp Inside Pizza Make-Table at 46.4 F./Discard All Items And Make Repairs to Pizza Make-Table./Items Discarded. 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. 3-501.16 Maintain potentially hazardous food at 41 F or below./Ambient Temp Inside Reach-In Cooler Section for Milk, Eggs, Deli Meat at 45.1 F./Make Repairs To Reach-In Cooler./Discard All Items./Items out-of-temp discarded. 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. 4-202.16 Replace damaged gaskets on reach-in cooler doors. 4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./Only one (1) stopper observed in 3-compartment sink section. 4-501.116 Provide test strips with color chart for chlorine sanitizer. 3-305.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. 5-205.11 Provide access to handsinks at all times./Handsink in warewashing room not easily accessible. 5-205.11 Cease using handsinks for any purpose other than handwashing./Handsink in warewashing room being used for storage. 6-301.11 Provide soap at all hand sinks./Provide soap in restroom. 6-301.14 Post sign at all handsinks that notifies employees to wash hands./Provide hand washing sign in restroom. 6-501.12 Clean ceiling vent covers. 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in walk-in cooler.
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