3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. / Slicer and cutting boards not clean. 3-501.15 Cease wrapping or covering food until cooled. / Pasta cooling in covered lexan. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.4-601.11 Clean tops of stoves and inside ovens. / Grease accumulation on equipment under hood. 4-202.16 Replace damaged gasket on cooler door. 6-501.14 Clean ventilation hood filters.
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. 3-307.11 Store raw shell eggs below and away from ready to eat food.3-307.11 Cover all food in storage. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Clean equipment surfaces.
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