4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue. / Utensils dirty in storage for use. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. / Heavy carbon and grease on the girll and oven. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Repair the wall behind the prep sink. 6-501.14 Clean air ducts and filters to prevent contamination. / Heavy buildup of grease on the filters.
3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. / Move food items away from drain line in the walk in freezer. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. / Storing clean utensils under shelves for storing dirty utensils. 5-205.15 Repair condensate leak in WI freezer. / Provide service to remove ice from the pipes under the fan. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean. / Clean the floor sinks under the prep sink and 3 compartment sink. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean floors under and around equipment.
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