3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. Several utensils and containers stored dirty with clean equipment. Not properly washed, rinsed and sanitized.
3-501.15 Use rapid cooling equipment or an ice bath to cool food. Diced chicken at 48F in make line cooler. Labeled properly cooked today. Properly cool food items to 41F or below before placing in a cold holding unit. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. Several scoops and spoons down in food and condiments. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean gaskets on reach in cooler doors and on pass through doors on walk in cooler to remove dirty build up. 4-901.11 Allow utensils and equipment to air dry before stacking. Equipment at dish machine shelving stacked wet. 7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles. Employee personal belongings stored above single service items at side storage area next to side exit door.
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