JCDH 2.2 Provide food safety training for all food handlers as required/employees don't have cards. JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles/bottles with bleach are stored on the ice machine, next to ice scoops/relocated. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager/milk dated 12/25/11/voluntarily discarded. 6-301.12 Provide paper towels or drying device at all hand sinks/no paper toweld next to h/w sink on the back and in the restroom. 6-301.11 Provide soap at all hand sinks.5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks/water temp 90F-heater is leaking. 6-302.11 Provide toilet tissue at each toilet. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean area on the back: standing water from the leak; food leftovers.6-501.11 Repair or replace damaged or missing ceiling tiles/celing tiles missing in the back area above the h/w sink.
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