3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use. Table saw, slicer and grinder all not in use but all with substantial fresh residue on them. After use clean all equipment. 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.
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. Missing dividers. 5-205.15 Repair condensate leak in WI freezer. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Damaged tile on the wall. Holes in wall by slicer.
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