JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training. New manager performing on-site training has not obtained Managers JCDH card from Health Department. JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.-Return top portion to the health department as required. 3-501.15 Use rapid cooling equipment or an ice bath to cool food. When food is being prepped do not bring large amounts of the cooled chicken breast out of refrigeration to cut. Chicken in reach in cooler that had been cut approximately at 9 am was at 48F. Chicken breast uncut was in walk in cooler at 41F. Allow food items to cool quickly down to 41F or below before placing in make line reach in cooler. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. Hot water at back handwashing sink took approximately 2 minutes to reach a temperature of 80F. 6-301.20 Provide waste receptacles at all handsinks with paper towels. Back handwashing sink did not have waste receptacle.
3-501.15 Cease wrapping or covering food until cooled. Cooked turkey and pork covered while cooling. Allow food items to drop to 41F or below before covering. 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. Do not store knives between sink and wall. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floors under fountain drink station. Clean vent above drink station.
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