3-501.16 Maintain potentially hazardous food at 41 F or below./ On maketables second trays of meats were placed on top of refrigerated maketables bologna 51F, turkey 51F-55F, ham 52F/ COS all PHF out of temperature was voluntarily discarded.
3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. At the front food service hand sink food was stored next to the hand sink and soap dispenser, no splatter shields. 4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils. Numerous dirty dishes were stored on the floor, and dirty dishes were stored in the middle sink or the rinse compartment of the 3 compartment sink. 4-603.16 Rinse utensils after washing and before sanitizing. The dish washer was washing and sanitizing dishes, the dishes were not rinsed because dirty dishes were in the rinse sink. 5-205.15 Repair condensate leak in RI cooler. Condenaste leak in front reachin cooler. Take corrective action.
I gave the person in charge an online food handler training bulletin. All new employees today.
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