3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Raw beef stored over produce-COS 4-502.13 Cease the reuse of single service articles for food service./ Do not use grocery bags or single use food containers (that cannot be sanitized) 6-304.11 Cease the use of cooking equipment without installation of an approved exhaust ventilation hood. / Using a counter top grill in back of kitchen and multiple countertop cooking equipment stored in back of kitchen 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils. / Hats stored on single service articles and on top of food containers
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. Food thermometer is reading 22F while in ice water. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Sanitizer is not set up at this time, (prep station). 6-301.12 Provide paper towels or drying device at all hand sinks. Out of paper towels at the handsink on the back line, (prep line).
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