3-501.16 Maintain potentially hazardous food at 41 F or below. /The following foods were out of temperature at salad bar, make table cooler, and case cooler between 43--50F: sprouts, mock chicken salad, macaroni salad, and cut melons. These food items were voluntarily discarded, and violation was COS. Suggest time as a public health control is used for cut melons on salad bar. 3-501.15 Cease wrapping or covering food until cooled. Place cooling food on top shelf of cooler or freezer. Use rapid cooling equipment (WI freezer) or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food. 6-301.12 Provide paper towels or drying device at all hand sinks.
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