4-301.11 Use only equipment to heat food that has the capacity to provide food at the proper temperature. /// Freshly prepped meat in prep drawers moved to WI for cooling. 3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. 6-202.14 Provide tight fitting and self-closing doors on restrooms. /// No self-closure on toilet room next to office. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.
3-501.16 Maintain potentially hazardous food at 135 F or above. /// Chicken roll ups in hot-holding cabinet at 118-121 F reheated to 165 F within 2 hours. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. /// Clean bottom of RI cooler.
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