3-501.16 Maintain potentially hazardous food at 41 F or below. Milk 50F sandwich meat 50F, hot doggs 50F, stored inside the open face display cooler. PHF out of temperature was voluntarily removed & identified for pick up. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Open face display cooler. 4-301.12 Provide adequate stoppers for 3-compartment sink to allow immersion for washing and sanitizing. 6-301.11 Provide soap at all hand sinks. Soap is not provided at the handsink, (dish room). 6-301.14 Post sign at all handsinks that notifies employees to wash hands. At all handsinks. Signs provided at this time. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.
In order to W-R-S any utensils or equipment you have to exit the building to get to the warewashing sink, (dish room). To transport (sanitized) utensils equip. in a (clean) covered container.
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