4-601.11 Clean bottom of RI coolers where water has accumulated. Clean exteriors of equipment and storage shelves throughout the kitchen. 3-304.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. /Buckets of sanitizer had less than 200 ppm of quaternary ammonia in them. 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. 5-205.15 Repair condensate leak in WI freezer. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean. /Toilets and urinals in restrooms were not clean. 6-501.12 Clean WI freezer floor. Clean ceilings and fan covers in WI coolers. Clean ceiling vent covers throughout the kitchen.
3-501.16 Maintain potentially hazardous food at 135 F or above. /Cooked rice, mashed potatoes, and grits were out of temperature on hot holding line between 90-110F. These items were reheated within 2 hours, and violation was COS. 3-501.15 Cease wrapping or covering food until cooled. Place cooling food on top shelf of cooler or freezer. Use rapid cooling equipment or an ice bath to cool food. Keep cooler and freezer doors tightly closed to maintain temperature. 4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. 5-205.15 Repair condensate leak in WI freezer.
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