3-501.16 Maintain potentially hazardous food at 41 F or below.3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours. / Beef and chicken on prep table 49F. Items in walk in freezer not labeled. 3-307.11 Cover all food in storage.3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. / cabbage unwrapped in reach in. Marinating beef over egg rolls in walk in. 4-601.11 Clean shelves and bottoms of refrigerator and freezer.4-601.11 Clean bottom of RI cooler.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / many equipment surfaces soiled. 6-501.14 Clean ventilation hood filters.
4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature. / Prep refrigerator has varying temperatures. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / surfaces of equipment not clean, many fingerprints, food debris. 6-501.18 Clean handsinks as often as necessary to keep them clean. / Faucet handles at handsink not clean. 6-501.114 Maintain premises free of litter and harborage. / Many items stored in unused bar area. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Some damaged places in walls of restroom, kitchen.
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