3-501.16 Maintain potentially hazardous food at 41 F or below. Boxes of precooked bacon 62F, diced ham 57, cream cheese 57F stored in the RI cooler. PHF out of temperature was voluntarily discarded at this time. 4-501.116 Provide test strips with color chart for quaternary ammonia sanitizer. Unable to locate the test strips.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Shelving and cabinets at self serv area at juice side has stickly spillage on cabinet doors and a shelf. Take measures to clean daily to prevent dirty build up. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Take measures to remove dusty build up from ceiling above oven area.
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