4-301.11 Use only equipment to heat food that has the capacity to provide food at the proper temperature. Steam warmer used to heat corn on the cob 4-301.11 Use only equipment with the capacity to heat food to 165 F within 2 hours for reheating./Gravy reheating in warmer 420-3-22-.03(2)(a) Do not use, serve, or sell potentially hazardous foods requiring refrigeration after the date limit placed by the manufacturer or packager./Buttermilk with date of 12/04. Cheese with date of Nov 21. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Clean back, side and front of all holding and cooking equipment 4-202.16 Replace damaged gasket on walk-in cooler door. 4-501.14 Clean dish machine and attached equipment. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under, back and side of all equipment as often as necessary to maintain cleanliness. 6-501.14 Clean ventilation hood filters.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./Label all container used for seasoning, dressing, cooking oil etc 3-307.11 Store raw animal products below and away from produce and ready to eat foods./3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures./Ground Beef patties stored with raw fish and cookes shrimp stores with raw shrimp 4-602.13 Clean non food contact surfaces with special attention to areas under on back and on side of all equipment as often as necessary to prevent accumulation of residue. 4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil./Remove under fry basket storage rack 4-202.16 Replace damaged gasket on walk-in cooler door. 4-301.13 Provide drain plugs for all drains. 6-301.11 Provide soap at all hand sinks. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under behind and between all equipment as often as necessary to maintain cleanliness. 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in back storage room.
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