JCDH 2.2 Provide food safety training for all food handlers as required for new employees within 21 days of hire. ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles./ Employee preparing mop solution in 2 buckets over the 6 containers of hashbrowns in the rinse compartment of 3-comp sink. COS. Hashbrowns were voluntarily discarded. 3-304.12 Store utensils in a clean, protected location./ Knives stored between cutting board and make cooler. 3-304.12 Store utensils in a clean, protected location./ Soiled fry pans stacked on top of soiled/dry cloth towel stored on top of pan of melted butter. 4-202.16 Replace damaged gaskets on RI cooler doors.Torn, heavily soiled gaskets on doors of cold holding units. 5-205.15 Repair slow or inoperative drain (indoor or outdoor)./ Floor sink below rear kitchen handwashing sink slow to drain (clog). 6-301.12 Provide paper towels or drying device at all hand sinks./ No paper towels or drying device at 2 handwashing sinks in kitchen.
3-501.16 Maintain potentially hazardous food at 41 F or below./ Ham and cheese inside make line cooler and cooler drawers between 44F and 47F. COS. Ham and cheese was voluntarily discarded.Cease use of make line cooler until unit holds potentially hazardous food at 41F or below. 3-304.12 Store utensils in a clean, protected location./ Sharp end of knives between lid and top panel of make line cooler, between cutting board and make line cooler and under waffle maker.
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