JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.4-601.11 Clean shelves and bottoms of refrigerator and freezer. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings.6-501.12 Clean WI freezer floor. / Missing tiles in bar area. Clean floors in walk in regularly. 6-501.14 Clean ventilation hood filters.
JCDH 3.2.2 Management allows secondhand smoke in the food establishment. 3-501.13 Cease thawing potentially hazardous food at room temperature. / Piece of meat thawing in standing water. 3-301.11 Provide utensil with handle for serving or dispensing food or ice. / cups used to scoop condiments and dry goods. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Surfaces in kitchen need deep cleaning.
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