3-305.11 Store food at least 6 inches above the floor. Packaged food stored on the floor, (pantry). 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Wiping cloths are not stored in the sanitizer buckets. 4-901.11 Allow utensils to air dry before stacking. Wet stacking of pans on the drying rack. 4-903.11 Store single service articles at least 6 inches above the floor. Styrofoam cups are stored on the floor, (upstairs pantry). 6-501.11 Repair damaged floor in WI cooler. Floors are rusted inside the WI coolers. 6-501.14 Clean restroom exhaust vent cover. Lent is building up on the vent in the employee's restroom.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Cheeses in walk in dairy cooler not labeled with common name or expiration date. 4-904.11 Store unwrapped utensils so that only the handles are touched. Utensils at wait station stored with handles in different directions. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Take measures to remove dusty build up from ceiling tiles throughout. 6-501.11 Repair damaged floor in WI cooler. Walk in cooler floor is in poor repair/rusty.
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