Ohenrys on 6th, 1901 North 6th Avenue #295, Birmingham, AL 35203 - Restaurant inspection findings and violations



Business Info

Restaurant: Ohenrys on 6th
Address: 1901 North 6th Avenue #295, Birmingham, AL 35203
Total inspections: 3
Last inspection: May 14, 2012
Score
(the higher the better)

97

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Wiping cloths; clean, use limitations, stored.
Sep 12, 2011 92
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Wiping cloths; clean, use limitations, stored.
Jan 3, 2012 91
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
May 14, 2012 97

Violation descriptions and comments

Sep 12, 2011

3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.// Potato salad that was prepared in house on 08/31/2011 in WI cooler.// PIC voluntarily discarded.
3-501.15 Cease wrapping or covering food until cooled.//Container of grill chicken 54-58F with plastic wrap was prepared at 9:30am.//Staff removed plastic wrap and placed chicken on a 1 inch sheet pan and stored in freezer to properly cool.
3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container.// Scoops laying in ice and flour.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.// Concentraion was greater than 200ppm.//Staff remade sanitizer to correct concentration of 100ppm.

Jan 3, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below.// Several containers of sliced deli meat 46-48F wrapped in deli paper which was prepared prior to inspection and was stored ready for use in pull out cooler on make line.//PIC pull all deli meat to re-chill to proper temperature of 41F and below.//EHS has verified temperature on sliced deli meat which was at proper temperature of <41F.
3-501.15 Cease wrapping or covering food until cooled.// Container of cooked chicken 54F covered with plastic wrap in WI cooler which was prepared today.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.// (8) gallons of expired fat free milk from 12/31/11 stored in WI cooler.// PIC placed sign for milkman to pick up.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Gaskets on cooler doors has debris inside gaskets.
3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.// Sanitizer is cloudy and soiled.

May 14, 2012

4-601.11 Clean bottom of RI cooler.//Food debris 4-601.11 Clean tops of stoves and inside ovens.//Debris on counter tops and behind grill.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors.// Standing water on floor in WI cooler.

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