3-501.16 Maintain potentially hazardous food at 135 F or above. Pizza slices 98째F and chicken drummettes 99-109째F. Drummettes and Pizza slices discarded prior to the end of the inspection. 4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. 4-601.11 Clean bottom of RI cooler. Accumulation of residue on the bottom of RI coolers. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of residue on the bottom of cabinets and on bottleglides inside of RI coolers. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. Accumulation of food and residue in the bottom of the chest freezer. 4-602.11 Clean fan covers on RI coolers and/or RI freezers. Accumulation of dust and grime on fan covers of the RI coolers. 4-501.116 Provide test strips with color chart for chlorine sanitizer or quaternary ammonia sanitizer, depending on which sanitizer is used by the facility. 6-301.11 Provide soap at all hand sinks. 6-301.12 Provide paper towels or drying device at all hand sinks. 6-301.14 Post sign at all handsinks that notifies employees to wash hands. 5-501.113 Keep dumpster closed. Sliding panel door on dumpster open at the time of the inspection. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. Accumulation of debris, leaves, and residue in the dumpster area. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of debris, grime, and residue underneath shelving inside of the WI cooler and throughout the facility.
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