3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Too many trays of product on line. 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Spray bottle of water unlabeled.
3-501.13 Cease thawing potentially hazardous food at room temperature.3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 3-305.11 Store food at least 6 inches above the floor. Container of food improperly stored on floor 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Wall over walk-in cooler needs maintenance. 6-501.11 Repair or replace outer door threshold and sweep. Provide weather stripping to seal back door, daylight showing around it.
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