3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking.//Several large pans of PHF items (chili, soup, peas) cooked and cooled on 11/01/11 were stored in WI cooler at temperatures 49 F -51 F.//COS- pans of PHF items were discarded. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean exterior sides on all food bins in bake station area.//Clean sides of ice machine. 4-601.11 Clean bottom of RI coolers throughout kitchen. 4-202.16 Replace damaged gaskets on most cooler and freezer doors throughout entire kitchen. 4-901.11 Allow utensils to air dry before stacking. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls throughout entire kitchen where residue is present.
4-202.11 Provide smooth, easily cleanable food contact surfaces.//Replace all cutting boards in kitchen. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean door gaskets on RI coolers throughout kitchen.//Clean exterior sides of metal pans stored on dish rack. 5-205.15 Repair condensate leak in WI freezer. 5-205.15 Repair plumbing.//Repair pipe underneath handwashing sink in warewashing area.
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