4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue. / Fountain drink nozzles with mold accumulation.
3-501.13 Cease thawing potentially hazardous food at room temperature. / Beef and fish thawing at room temperature. 3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 4-402.12 Provide at least a 6 inch clearance between the floor and floor-mounted equipment that is not easily movable. / RI freezer and 2 chest freezers sitting directly on floor and are not easily movable. 4-202.16 Repair or replace chest freezer lids. / Large chest freezer lid doesn't close tightly. 6-501.11 Repair or replace damaged or missing ceiling tiles. / Damaged ceiling in mop sink/utility room. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Floors under equipment soiled.
3-501.16(A)(1) Maintain PHF at 135 or above. PHF < 135F in hot holding unit due to faulty equipment (exception roasts at < 130F). Cease use of faulty equipment until repaired and verified by JCDH. / Chicken in hot holding unit ranging from 98-101 F. Owner cooked to correct temperature. Replace bulbs in hot holding unit.
4-402.12 Provide at least a 6 inch clearance between the floor and floor-mounted equipment that is not easily movable. / RI freezer and 2 chest freezers sitting directly on floor and are not easily movable. 4-202.16 Repair or replace chest freezer. / Large chest freezer plastic starting to crack around gasket area.
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