3-501.13 Cease thawing potentially hazardous food at room temperature. / Fish sitting out in pan. 3-301.11 Provide utensil with handle for serving or dispensing food or ice. / Styrofoam cups in sugar bin in rear storage. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. / Clean bottom of front refrigerator. 4-202.16 Replace damaged gasket on cooler door. / Damaged gaskets on cooler door and warmer boxes. 4-901.11 Allow utensils to air dry before stacking. / Some water between pans on shelf. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.6-501.11 Repair or replace outer door threshold and sweep. / Floors not clean in walk in under shelves. Hole in door sweep at rear exit door.
3-501.15 Cease wrapping or covering food until cooled.3-501.15 Use shallow pans that facilitate heat transfer when cooling food. / cooked rice covered in deep plastic bin. 3-307.11 Cover all food in storage. / breakfast foods in front box uncovered. 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. / clean areas under toasters. Clean surfaces of equipment and handles of coolers. 4-202.16 Replace damaged gasket on cooler door. / Several gaskets torn, frayed on cooler and warmer doors. 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. / Sanitizing solution in rear kitchen had thick white film on top. 4-901.11 Allow utensils to air dry before stacking. / Water in rims of lexans.
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