4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue./ bar4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use./ slicer , knives,robot coupe 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./shelves .6-202.11 Replace broken light shields.
4-202.16 Replace damaged gasket on freezer door. Build up of ice around the WI freezer door. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. Wiping cloths are not stored in the sanitizer, (cook line). 3-305.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. Sanitizer for salad station is too weak. 4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean storage containers on the drying rack, (dish hall). 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. Clean knife stored in the crack between the two prep coolers, (cook line). 5-205.11 Cease using handsinks for any purpose other than handwashing. Single service utensils are stored in the handsink, (bar).
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