4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean exterior sides of utensils stored on dish racks. 4-901.11 Allow utensils to air dry before stacking.//Allow glasses and metal pans to air dry before stacking. 5-205.15 Repair plumbing.//Repair/Reseal leaks on the bottom of compartments at the 3 compartment sink.// Repair handwashing faucet in womens restroom.
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.//WI cooler is not working properly (Ambient air temp - 54 F). Tech was present and stated compressor on cooler is frozen and must defrost before it can be repaired. Cooked rice, beef, pork, meatballs, crabcakes, chicken, potatoes, deli ham, ranch dressing (contained buttermilk), solterito (contained cooked lima beans and sweet potatoes), fajita mix (contained cooked potatoes), raw eggs, and raw chicken were at temperatures of 47 F - 50 F and were discarded. 4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below.//WI cooler is not working properly (Ambient air temp - 54 F). Technician was present at time of inspection and stated compressor is frozen. PHF items stored in WI cooler that were below 41 F were transferred to 3 door RI cooler in kitchen area. Manager voluntarily closed FSE due to WI cooler issue and not having enough storage available for PHF as well as quanity of PHF that had be discarded.. 4-601.11 Clean tops of stoves and inside ovens. 5-205.15 Repair plumbing.//Repair leaks underneath 3 compartment sink (leaking pipe and middle compartment).
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