4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. / Dish machine tested negative for chlorine sanitizer 4-302.12 Provide appropriate, readily accessible thermometers for all coolers. / No thermometer in make table cooler 3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Raw sausage stored over RTEF in WI cooler 3-305.11 Store food at least 6 inches above the floor./ Multiple produce items stored on floor-COS 4-601.11 Clean shelves and bottoms of refrigerator and freezer. Clean storage shleves in ware washing area and food storage area. 4-601.11 Clean tops of stoves and ovens. Clean sides of equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean door gaskets on RI coolers 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wet wiping cloths stored on counter tops 6-501.18 Clean handsinks as often as necessary to keep them clean. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor and walls where needed.
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. / Greens 63F to 67F, Potatoes 68F to 77F, Grilled Chicken 45F to 48F all cooling in WI cooler - Placed in WI between 7am and 8am this morning. / Boiled eggs 52F in RI cooler cooling 3-501.16 Maintain potentially hazardous food at 135 F or above. Pasta 97F to 99F stored in single serving bags stored on counter (not in hot holding or cooling) / Meatballs 117F to 165F (larger portions of meat were much lower temperature). 3-501.15 Cease wrapping or covering food until cooled. Place cooling food on top shelf of cooler or freezer.3-501.15 Use rapid cooling equipment or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food. 3-305.11 Store food at least 6 inches above the floor. / Box stored on floor in WI cooler 3-304.12 Store kitchen utensils so that only the handles are touched. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. Clean storage shleves in ware washing area and food storage area. 4-601.11 Clean tops of stoves and ovens. Clean sides of equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean door gaskets on RI coolers 4-602.13 Clean outside of food storage containers. Clean drink nozzle holder in bar area. 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wet wiping cloths stored on drain board of dish machine 6-501.18 Clean handsinks as often as necessary to keep them clean. 4-402.11 Provide seal between hand washing sink and adjoining wall. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor and walls where needed.
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