2-301.14 Wash hands before donning gloves and between each glove change.3-301.11 Use gloves or utensils to handle ready to eat food/withnessed employee handling cake without gloves on/COS-explained safe food handling procedure. 4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature/WI cooler door was opened. 4-602.12 Clean microwaves at least every 24 hours. 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas/not enought light in WI cooler.
JCDH 2.2 Provide food safety training for all food handlers as required/2 employees don't have cards on them. 4-903.11 Store single service articles at least 6 inches above the floor/box with plastic cups on the floor 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils/jacket on the shelf with single service articles/COS-relocated
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