3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. 4-202.16 Replace damaged gasket on freezer door. / Ice building around the door and gaskets. 4-204.115 Repair damaged line for sanitizing rinse on dish machine where melted. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Replace blown flourescent lights.
3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc. / visibly soiled wet rag in contact with open food items on the make table. Voluntarily discarded. Open peppers and spices visibly compromised with water from the cleaning sprayer system behind the open burners. 3-307.11 Cover all food in storage. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Clean dry storage containers to remove food residue from the lids and outer surfaces. 4-501.14 Clean corners of 3 compartment sink. Clean dish machine and attached equipment. 4-903.11 Store clean equipment and utensils at least 6 inches above the floor. / Clean food storage containers stored on the floor. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Lights out in the grill area.
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