4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas.
JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Remove and clean excess ice from reach-in cooler 3-304.14 Store wet wiping cloths for sanitizing in 50 to 200 ppm chlorine. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.
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