4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Grill area.
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.4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours.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.4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. / Dishes not properly sanitized. Cutting board in rear prep kitchen not clean. Underside of shelf above grits, oatmeal and warmed fruits heavily soiled. 3-307.11 Store raw shell eggs below and away from ready to eat food.3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. / Opened container of brioche stored on floor on prep line. Shell eggs over spinach in reach in on cook line. 4-202.16 Replace damaged gasket on cooler door.4-202.16 Provide smooth, easily cleanable non food contact surfaces./ Repair door of reach in cooler on cook line. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Many cloths lying out on prep line. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Water damaged ceiling in rear storage. Walls on cooking line soiled and in disrepair. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / some lights out in rear kitchen over dish area.
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