JCDH 2.2 Provide food safety training for all food handlers as required. ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months.
7-202.12 Use toxic items according to the law, the Food Code, and manufacturers directions. Soap & bleach is used to wipe down cutting boards, between use. Chlorine & water (50ppm to 200ppm) was set up a this time, for sanitizing FCS, such as cutting boards. 4-903.11 Store single service articles at least 6 inches above the floor. Cookie trays stored on the floor. 6-301.11 Provide soap at all hand sinks. No soap at the handsink, (dish hall). 6-301.12 Provide paper towels or drying device at all hand sinks. Sign is not posted at the handink, (prep station). 6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors. Exhaust vent is not pulling, (restroom). 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Too dim above the warewashing sink.
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