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./ slicer/ done now 4-302.12 Provide appropriate, readily accessible thermometer for all make tables./ raw chicken 3-305.11 Store food at least 6 inches above the floor./ boxed cucumbers 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer./ not on tables 5-205.15 Repair plumbing./ leak at foot pedal front handsink
4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans, stored on the drying racks. 6-501.14 Clean restroom exhaust vent cover. Mens & womens restroom. 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas. Less than 10 foot candles of light, Deep inside the WI cooler.
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