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./chopper and slicer 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./ floors, walls and ceiling in ladies employee restroom 6-202.11 Replace broken light shields./ over serving line6-501.14 Clean ventilation hood filters.
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures./ WIC chicken on bottom, then pork, then ground beef 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ clean WIC salad racks/ and the grate on ice machine 3-305.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment./ppm 200 5-501.115 Remove unnecessary items from refuse storage area./ clean around dumpster 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./employee restroom floor, walls, ceiling/ paint 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas./ all lights on hood should work
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