3-501.15 Cease cooling food at room temperature.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. 3-501.13 Cease thawing potentially hazardous food at room temperature./ hot dogs 4-202.16 Replace damaged gasket on cooler door./ prep 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine./ too much in one container and not enought in another container 5-205.11 Provide access to handsinks at all times./ do not block back handsink with stool. 6-304.11 Cease the use of cooking equipment without installation of an approved exhaust ventilation hood./ all food e.g. soup, must be under the hood when cooked./ cook smaller patches 6-202.11 Replace broken light shields./ over line 6-305.11 Provide lockers or other suitable facilities for storage of employees personal belongings./ jacket on food rack
4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances. Metal band basting brush is corroded. 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Food storage containers are not labeled. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate the thermometer inside the prep cooler. 4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. Unable to locate the food thermometer. Provide a food thermometer for cold & hot food, (0F to 220F). 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. 3-305.11 Store food at least 6 inches above the floor. Packaged food stored on the floor, inside the WI cooler. 4-602.12 Clean microwaves at least every 24 hours. Build up of food debris inside both microwaves. 4-202.16 Replace damaged gasket on cooler door. RI prep cooler door gaskets are torn, (cook line). 4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans.
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