2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. 2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. 3-501.16 Maintain potentially hazardous food at 135 F or above. Hamburger hot holding was 115 F. Hamburgers were reheated. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Provide sneeze guards to cover desserts. 6-301.14 Post sign at all handsinks that notifies employees to wash hands. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Provide more light for the stir fry area in the pizza station.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Cooler in the POD. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. 4-901.11 Allow utensils to air dry before stacking. 5-103.12 Provide hot and cold water under pressure at the ware washing sink. Hot water off at the handsink in the smoothie station. 5-205.11 Cease using handsinks for any purpose other than handwashing. 6-501.12 Clean facilities ceilings as often as necessary to maintain cleanliness. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Lights out over the grill station.
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