4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean prep table shelves. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. / No sanitizer bucket for wiping cloths set up at time of inspection-COS 4-903.11 Store single service articles at least 6 inches above the floor. / Single service meat trays stored on floor 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor in WI cooler and in meat cutting room. 6-501.11 Repair or replace damaged floor tiles. Regrout tile flooring where needed. / Damaged floor in meat cutting room
4-601.11 Clean display shelves in RI cooler. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean equipment (scales). 4-903.11 Store single service articles at least 6 inches above the floor. / Single service meat trays stored on floor 6-501.11 Replace damaged or missing ceiling tiles in meat cutting room. 6-501.12 Clean WI cooler floor. 6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens./ Maintenance tools stored on 3 compartment sink
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