ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager. /Half gallon of milk in WI cooler was out-of-date (9/20/11). 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. /Dry bulk products such as sugar and breading, as well as foods in make table cooler, were not labeled. 4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers (freezer). 3-301.11 Provide utensil with handle for serving or dispensing food or ice. 3-305.11 Store food at least 6 inches above the floor (WI cooler). 4-502.13 Cease the reuse of single service articles for food service. 4-903.11 Cease the storage of single service articles under sewer lines, unshielded pipes, or open stairwells. 5-501.113 Keep dumpster closed. 5-501.15 Provide outdoor storage receptacles for refuse that have tight-fitting lids, doors, or covers. /Lids to dumpster are not tight-fitting and need to be repaired or replaced. 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils, linens, or single service/single use articles. /Employee apron in contact with clean utensils stored on drying rack of 3 compartment sink. Employee phones also stored on base of deli slicer.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. 3-301.11 Provide utensil with handle for serving or dispensing food or ice. 3-305.11 Store food at least 6 inches above the floor (WI cooler). 3-307.11 Cover all food in storage (WI cooler). 4-601.11 Clean storage shelves and exteriors of equipment throughout kitchen. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-502.13 Cease the reuse of single service articles for food service. 6-303.11 Provide at least 50 foot candles of light at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. /Light fixtures underneath kitchen hood and dry storage cooler were blown or inoperable. 6-501.14 Clean ventilation hood filters. 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils, linens, or single service/single use articles. /Employee jacket and mail were in contact with clean utensils stored on drying rack of 3 compartment sink. 7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles. /Hand lotion was stored beside clean dishes on utensil storage shelf.
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