3-501.15 Cease wrapping or covering food until cooled.//Cease wrapping and covering ham deli slices until cooled. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. 4-901.11 Allow utensils to air dry before stacking. 4-903.11 Store clean equipment and utensils covered or inverted.//Store utensils inverted in dish holders.
3-305.11 Store food at least 6 inches above the floor in WI freezer. 4-602.12 Clean microwaves at least every 24 hours.//Clean microwaves in front and rear areas at least every 24 hours. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean surface area below rollers on sandwich toaster on front counter area. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.//Wiping cloth sanitizer solution tested negative for chlorine. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls below and between 3 compartment sink and handwashing sink in rear kitchen area.//Clean walls near sugar and cinnamon crates in rear kitchen area.
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