3-301.11 Use gloves or utensils to handle ready to eat food. Bare hand contact observed. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager. Several items for retail sale past expiration date. 3-501.13 Cease thawing potentially hazardous food 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. Frozen chicken sitting out at room temperature. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. Improper storage order in walk-in cooler. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Interior of proofer and retarder - not used for bread, used for storage but need to be cleaned.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager. 5-205.15 Repair plumbing. Water leaking behind proofer box. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Cleaning behind cooking equipment.
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