4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following concentrations: 50 ppm to 100 ppm. / / Dish machine tested negative for sanitizer- COS- Tested positive for chlorine after priming sanitizer line 3-501.15 Use rapid cooling equipment or an ice bath to cool food. Cease placing cooling PHF on serving line until it is 41F or below. / Pasta cooling in ice bath - removed from ice and placed on serving line at 52F- COS- Placed back on ice 4-903.11 Store clean, sanitized utensils in a self draining position to air dry. / Wet stacking
3-501.15 Cease wrapping or covering food until cooled. Meat slices (55F) individually portioned (plastic bags), cooling inside the Walk-In. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Same meat slices, three layers high, cooling in a deep pan. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food or in a clean, protected location. Handle of the tongs is resting on the bread, (salad bar). 4-901.11 Allow utensils to air dry before stacking. Wet stacking the lexan food pans. 5-501.113 Keep dumpster closed. Side door is left open. 6-501.14 Clean restroom exhaust vent cover. Build up of lint on the vents, (mens & womens). 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 40 foot candles of light above the tables, (prep station).
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