3-501.15 Use rapid cooling equipment or an ice bath to cool food. Grits from breakfast service at 71F in reach in cooler covered. Do not cover food items until completely cooled use ice baths to cool food rapidly. Place in shallow stainless steel pan do not cool in plastic. 5-205.15 Repair plumbing. Spray nozzle at three compartment sink leaking. Remove towel and repair so that it may operate properly. 6-301.12 Provide paper towels or drying device at all hand sinks. Paper towel machine not working (battery is dead) will not dispense. 6-301.20 Provide waste receptacles at all handsinks with paper towels. Handwashing sink next to dish machine needs waste receptacle. 5-205.11 Cease using handsinks for any purpose other than handwashing. Do not rinse knives in handwashing sink. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Floors throughout back food prep area in poor repair. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean areas behind equipment and all attached cords and pipes.
3-501.16 Maintain potentially hazardous food at 41 F or below. Feta cheese 58F, turkey 55F, diced chicken 58F. in first reach in cooler. Take measures to repair equipment so that it works properly. Discontinue use until repaired. 3-501.15 Use rapid cooling equipment or an ice bath to cool food. Chicken salad and pimento cheese spread prepared today at approximaately 9 am, at 50 F placed in open make line cooler. Take measures to allow foods prepared in house to cool down to 41F or below before placing in make line cooers. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Employee transported egg salad from outdoor walk in cooler to indoor establishment with covering. When transporting food from outdoor walk in cooler to indoor area cover food to protect from possible contamination. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Ice dispenser exterior surface has heavy dirty build up underneath plastic guard. Take measures to clean. Gaskets on reach in cooler have dirty build up (large cooler in main food prep area). Take measures to clean. 4-501.116 Provide test strips with color chart for chlorine sanitizer. Establishment does not have test strips for dish machine sanitizer (chlorine). Strips available are for quaternary ammonia in three compartment sink and wiping cloth solution. 6-501.14 Clean restroom exhaust vent cover. Vents in toilet room have heavy dusty build up. Take measures to clean ceiling tile and remove dust from vents. 6-501.11 Repair or replace outer door threshold and sweep. Back door threshold does not allow door to close properly. Door on walk in cooler has large gap between floor of cooler and door. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Lighting in main food prep area has several blown bulbs lighting at 30 foot candles as per meter. 6-501.14 Clean air ducts and filters to prevent contamination. Air duct above three compartment sink has dirty build up handing down from vent cover. Take measures to clean and repaint to prevent flaking rust from falling in to three compartment sink.
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