4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.4-601.11 Clean bottom of RI cooler. McCafe machine cooler bottom needs cleaning. Gaskets. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.3-304.14 Keep in-use cloths designated for wiping surfaces in contact with raw animal foods separate from cloths for other purposes..3-304.14 Cease the use of cloths designated for food spills for any other purpose.
2-301.14 Wash hands before donning gloves and between each glove change. Employees observed changing gloves without washing hands. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. Chemicals stored on same shelf as clean food service equipment. 5-205.11 Cease using handsinks for any purpose other than handwashing.5-205.11 Provide access to handsinks at all times. Multiple handsinks with stuff in them. 5-501.115 Remove unnecessary items from refuse storage area.5-501.113 Keep outdoor waste receptacles covered.5-502.11 Provide adequate refuse collection frequency.5-501.16 Provide adequate storage capacity for refuse. Exceptional amount of garbage not in the compactor.
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