3-501.16 Maintain potentially hazardous food at 41 F or below. / Chicken tenders 51F. Some freezer items not labeled properly. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Clean exterior of equipment. 4-901.11 Allow utensils to air dry before stacking. / some water between lexans. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Walls beside hood heavily soiled.
3-307.11 Store raw shell eggs below and away from ready to eat food. / Two cartons of shell eggs over fresh broccoli. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Some detail cleaning needs to be done in kitchen. 4-201.11 Provide durable stoppers for the warewashing sink compartments that are designed and constructed to retain their characteristic qualities under normal use conditions. / Rag used in sanitizer sink. 6-501.12 Clean WI freezer floor.6-501.14 Clean restroom exhaust vent cover.6-202.15 Protect outer openings from entry of insects and / Door propped open. 6-501.14 Clean ventilation hood filters. 7-201.11 Separate food, utensils, equipment, linens, and single service/single use articles from toxic items by spacing or partitioning to prevent contamination. /in storage, some single service items too close to chemicals.
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