3-501.13 Cease thawing potentially hazardous food at room temperature. / chub of ground beef in standing water. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. 3-304.15 Change gloves when they become damaged or soiled, or when changing tasks. / Dispose of used gloves properly. used gloves lying on shelf in storage room. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / clean floor in meat cooler.
4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature. / check prep table on serving line for ambient temperature variances. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food. / At handsink on front line. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Repaint rusted ceiling grids in dishroom.
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