3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours./ Rice on front steam line between 87F and 98F. COS. Rice was voluntarily reheated to 165F. 4-202.16 Replace damaged lid on chest freezer door. 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas./ Replace blown bulb/damaged ballast.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated./ Employee eating and drinking at prep counter, next to bowl of potatoes. 2-301.14 Wash hands for at least 15 seconds after any potential cont amination./ Employee returned to serving line without properly washing hands after drinking. 3-501.16 Maintain potentially hazardous food at 41 F or below./ 2 pans of raw chicken in ice slurry between 41F and 68F. Salmon croquette mixture at 56F in RI cooler. COS. Chicken and salmon mixture was voluntarily discarded.
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