3-305.11 Store food at least 6 inches above the floor.//Food stored on floor in WI freezer. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.//Relocate ice container which is used to keep seafood cold in display case or provide splatter shield.//COS 3-304.12 Store utensils in a clean, protected location.//Store meat utensils in a clean location. 4-602.11 Clean fan covers on coolers in meat slicing room. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean inside and outside areas of seafood steamer oven. 5-205.15 Repair condensate leak in WI cooler.//Repair condensation leak in meat slicing cooler.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.Take measures to properly clean all cutting boards to remove black build up. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. Raw bacon packs stored above ready to eat lunchables in walk in front cooler. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. Relocate ice container or cover (ice is used on fresh seafood). 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floors throughout- behind ice maker and under seafood counter. Take measures to determine where and what the odor is at area near left side of seafood case. Clean ceiling at main meat cutting ares to remove food debris.
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