4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher. Dish machine does not have sanitizer in it. Provide effective sanitation. 6-501.111 Provide effective insect control. Insects observed in reach-in cooler that is not in use.
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. Employee personal drinks in multiple coolers improperly stored. 3-501.16 Maintain potentially hazardous food at 41 F or below. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. Point of use cooler by grill line not maintaining product temperature. 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. Dishes stacked as clean with food residue on them. 6-501.111 Provide effective insect control. Presence of roaches, presence of flies observed. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Interiors and exteriors of all equipment. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. Smoker racks. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. 6-501.11 Regrout tile flooring. Provide maintenance to walls and corners that have sustained damage. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean everything. 6-501.14 Clean ventilation hood filters.6-501.14 Clean air ducts and filters to prevent contamination.
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