4-302.12 Provide appropriate, readily accessible thermometers for all coolers. 4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. Thermometers on the exterior of the RI cooler uncalibrated. 3-307.11 Store raw shell eggs below and away from ready to eat food. Eggs stored above ready to eat permit. 4-601.11 Clean bottom of RI cooler. Accumulation of residue on the bottom of the RI cooler. 4-602.12 Clean microwaves at least every 24 hours. Accumulation of caked on residue on the bottom of the microwave oven. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of dust and grime on tables that are lined with foil. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Owner of building doing renovation to the roof and ceiling. Facility has absorbent ceiling tiles in the kitchen/food prep area. 6-501.11 Repair or replace damaged base tiles. Loose base tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grease, grime, and residue underneath the equipment (especially the open fryers).
5-203.14 Provide backflow prevention device at all faucets where hose is used. Hose attached to faucet outside of building. 6-301.11 Provide soap at all hand sinks. Missing soap at the handwashing sink inside of the restroom. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grease, grime, and residue behind, near, and underneath equipment. 6-501.14 Clean restroom exhaust vent cover. Accumulation of dumst and grime on exhaust vent cover in the restroom
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