4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue. 4-602.12 Clean microwaves at least every 24 hours. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. 4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing./Wash solution at 105 F 6-501.11 Repair or replace damaged or missing ceiling tiles. 6-501.12 Clean ceiling vent covers. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under betweenbehind and on sides of all equipment as often as necessary to maintain cleanliness. 6-501.14 Clean ventilation hood filters.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./Label tamale mix 3-307.11 Store raw animal products below and away from produce and ready to eat foods./Chicken tenders stored with quesadilla wraps.Ground Beef stored with tamale filling 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Clean hot holding unit 5-205.11 Cease using handsinks for any purpose other than handwashing./Utensil stored in handwashing sink 6-501.114 Remove unnecessary items from inside the facility./6-501.114 Remove equipment that is not used or no longer functional from facility. 6-501.11 Repair or replace damaged or missing ceiling tiles. 6-501.14 Clean ventilation hood filters.
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