2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles/personal raw turkey, fish is stored in the freezer that is used for storage of food for customers. Separate personal food and store it in the freezer for personal items (on the back room establishment has a freezer for personal items only, as the owner stated). Establishment is level 2. Once again discussed rules applied for establishments #2 with the owner. 3-501.16 Maintain potentially hazardous food at 41 F or below/ready-to-eat salad in the refrigerator under the make table temp 43F, not labeled or date marked (not in the original packaging). Voluntarily discarded. Temp in the cooler is 41F. No othe PHFs in the refrigerator. Milk in the display cooler temp 54F. Voluntarily discarded. Display cooler used for pastry products. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. 5-205.15 Repair plumbing/leak on the hose of the 3 compartment sink. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks/water temp 85F (Water in the 3 compartment sink temp. 100F) ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH/old report was posted/COS
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