4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue./ corrected now Do not store soiled dishes near bread making table. 4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils./ soiled
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Packaged meat stored in a container of standing water, (WI cooler). 4-202.16 Replace damaged gasket on freezer door. RI upright freezer. 4-202.16 Replace damaged gasket on cooler door. Several torn door gaskets, (make coolers). 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Sanitizer in the spray bottle has broken down. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Stained ceiling tiles, (kitchen). 6-501.14 Clean restroom exhaust vent cover. Lint is starting to build up on the exhaust vents, (men & women). 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 30 foot candles of light above prep tables, sinks, make coolers, etc.
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