3-501.16 Maintain potentially hazardous food at 41 F or below./ line prep cooler roasted mushroom and red peppers 63F to 48F, yogurt-based dressing 56F/ management discarded. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food.3-501.15 Cease cooling food at room temperature. 3-307.11 Store raw shell eggs below and away from ready to eat food./ dessert area /do not store bottled drink in ice machine3-305.11 Store food at least 6 inches above the floor./ boxed food on floor WIF 3-304.12 Store between-use utensils in a container of water at 135 F or above./ not standing water 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./ floors in FSE6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ floors in FSE and ceiling in dessert area
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. The cook was unable to locate the thermometer. 4-602.11 Clean fan covers on RI coolers and/or RI freezers. Build up of debris on the fans directly of above the salad prep cooler, (inside the WI). 4-202.16 Replace damaged gasket on cooler door. Several torn door gaskets on prep coolers, WI / RI cooler(s). 4-903.11 Store clean equipment and utensils covered or inverted. Food debris in the salad bowls on the storage rack. 6-301.11 Provide paper towels at all hand sinks. 6-301.11 Provide soap at all hand sinks. 5-501.17 Provide covered waste receptacle in womens restroom. Build up of lint on the exhaust vents in all the restrooms, (6). 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Floor(s) in the dish hall & bakers station are not smooth nor easily cleanable. 6-202.15 Protect outer openings from entry of insects and rodents. Air fan above the delivery door is not working. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. The ceiling & vent directly above the stove top , are dirty. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 15 foot candles of light above prep table, vegtable slicer, (salad station).
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