4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. / slicer not clean. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wiping cloth in handsink beside storeroom. 6-501.11 Repair or replace damaged or missing ceiling tiles.
4-202.16 Replace damaged gasket on freezer door. / Freezer door warped. 4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser.4-903.11 Store single service articles at least 6 inches above the floor. / Some single service items stored on shelf unwrapped. Box of clamshell containers on floor. 6-501.12 Clean WI freezer floor. / Ice on freezer floor.
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