3-305.11 Store food at least 6 inches above the floor. / Bag of bread crumbs on kitchen floor. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Cloths lying on table. 6-202.15 Provide self-closing doors at outer openings. / Front doors propped open. 6-501.14 Clean ventilation hood filters.
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. / No sanitizer being used when washing dishes. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / clean base of warmer box. 4-202.16 Repair or replace chest freezer lids.
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