3-501.16 Maintain potentially hazardous food at 41 F or below./ Ham 50F& Pasta Salad 48F on serving line-Items placed on serving line before cooler was at proper temperature. Do not place any PHF on serving line until temperature is at or below 41F -COS- Items removed 4-202.16 Replace damaged gasket on cooler doors.
3-501.16 Maintain potentially hazardous food at 135 F or above. / Multiple items on hot bars 100F to 125F- Water was added to bars and bars not turned on to heat properly before food was placed on bars for hot holding-COS- Food removed from bars and bars not to be used for hot holding until they can maintain PHF at 135F or above 3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours. / Multiple items not date marked- COS -Voluntarily discarded pasta that was not date marked 3-305.11 Store food at least 6 inches above the floor. / Food containers stored on floor in WI freezer 3-307.11 Cover all food in storage./ Food uncovered in RI coolers and WI cooler 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. / Fish, beef, and chicken all stored together 3-301.11 Provide utensil with handle for serving or dispensing food or ice. / Using cups or containers without handles dispensing food 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean door gaskets on RI coolers and RI freezers 4-601.11 Clean the sides of cooking and frying equipment. 6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils. / Storing soiled shoes on top of food storage container
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