Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
[multiple violations]
Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
[multiple violations]
3-501.16 Maintain potentially hazardous food at 41 F or below. Discard a large pan of Mac and cheese. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. 3-501.15 Place cooling food on top shelf of cooler or freezer. 3-501.15 Use rapid cooling equipment or an ice bath to cool food. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food. 4-202.16 Provide smooth, easily cleanable non food contact surfaces. Repair the outter skin of the cooler door. 4-202.16 Replace damaged gasket on cooler door. 4-903.11 Store clean, sanitized utensils in a self draining position to air dry. 6-202.15 Protect outer openings from entry of insects and rodents. Repair the auto closer on the back door.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. Discarded pan of chicken and dumplings, chicken pot pie, mac and cheese. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Salad cooler and drawer cooler by the back door. 6-301.14 Post sign at all handsinks that notifies employees to wash hands. 6-501.11 Regrout tile flooring. 6-501.11 Repair or replace damaged floor tiles.
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