4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher./ No detectable chlorine in mechanical dih machine. 4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use./ Slicer soiled with tomato particles/residue stored as clean. Top inner arm and rim of mixer soiled. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Clean dust accumulation from air vents of ice machine and on ansul system of vent hood. 4-501.116 Provide test strips with color chart for chlorine sanitizer./ No chlorine test strips provided. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas./ Lights under vent hood off.
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