3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container. Use scoops with handles in salad dressings// do not use cups without handles. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Resurface ceiling vents in main kitchen area to provide smooth and clenable surface.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. Employee eating inside bar area. Employee personal drink on food prep counter. 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. Deli meat slicer has old food debris underneath blade and on top of slicer. Several plates and containers not clean, contain greasy build up. 4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. Blue guard in ice machine has black build up. 3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 3-501.13 Cease thawing potentially hazardous food at room temperature. Thawing hotdog weiners at room temperature.
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