7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. / Toxic cleaners stored above prep tables and on the prep tables with food service items. COS - removed the items and moved to approved locations. 3-307.11 Cover all food in storage. / Cover spices in storage. Stored in open boxes. 4-601.11 Clean cabinet doors. Clean tops of stoves and inside ovens. 6-501.14 Clean ventilation hood filters. / Heavy grease buildup on the filters in the main kitchen.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. / Walk-in ambient temprature 44 F. Cooked sausage 45.7; open packages of smoked salmon 46.2 F; voluntarily discarded. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. / Clean grills and fryers to eliminate excessive grease. 6-301.12 Provide paper towels or drying device at all hand sinks. / Dispensers empty or batteries dead at the handsinks. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean the floors under equipment, storage rooms and walk in cooler.
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