Arbys #1190, 2259 Bessemer Road, Birmingham, AL 35208 - Restaurant inspection findings and violations



Business Info

Restaurant: Arbys #1190
Address: 2259 Bessemer Road, Birmingham, AL 35208
Total inspections: 3
Last inspection: Apr 3, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Thermometers provided, accurate, conspicuous.
Jul 27, 2011 92
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Nov 30, 2011 89
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Apr 3, 2012 87

Violation descriptions and comments

Jul 27, 2011

3-501.16 Maintain potentially hazardous food at 135 F or above/whole cut of beef in the hot holding unit temps 128-132F. Voluntarily discarded. Temp in hot holding unit increased. Store beef on the top shelf. See NOV 2L25002668.
3-501.15 Cease wrapping or covering food until cooled/several trays with cut ham and turkey wrapped/leave uncovered or unwrapped to allow air flow till cooled down to 41/below.
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy/thermometer used for verifying temp of beef is not accurate.
4-202.16 Replace damaged gasket on cooler door under the make table and gasket on the RI freezer door.

NOV 2L25001668: maintain PHF at 135/above. Beef in the hot holding unit temps 128-132F. Voluntarily discarded. Provide accurate thermometers to verify temps.NOV2L25001669:maintain PHFs at 41/below. Cheese on the make teble temps 41F. Don't store cheese on the other prep table.NOV abated.NOV 2L25001670:post current permit. Permit posted. NOV abated.NOV2L25001671:clean ice machine. Ice machine and ice box are clean.NOV abated. New dumpster is ordered.

Nov 30, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below/cheese on the prep teble temp 43-45F/Voluntarily discarded//use lids to cover cheese and maintain temp.
3-501.15 Cease wrapping or covering food until cooled/trays with turkey wrapped and covered while cooling down/COS. 4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature/door to the WI cooler not shut.
4-602.11 Clean fan covers on WI cooler. 4-601.11 Clean shelves and bottoms freezer. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue/RI cooler under the make table is leakind//hot holding unit is leaking with oil.
4-202.16 Replace damaged gasket on cooler door under the prep table.
4-501.116 Provide test strips with color chart for quaternary ammonia sanitizer/no test strips.
6-501.14 Clean restroom exhaust vent cover in the mens room 6-501.12 Clean WI freezer floor/ice built up. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.

Apr 3, 2012

3-501.16 Maintain potentially hazardous food at 135 F or above/chicken in the hot holding unit temp 118F. Container was not all the way inside/Chicken voluntarily discarded. Ham on the slicing machine temp 120F/increase the temp of the heating device or store ham in the oven while not being sliced/Voluntarily discarded.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue/3 nozzles at both fountain drink machines have mold/washed, rinsed, sanitized/COS.
3-501.15 Cease wrapping or covering food until cooled/sliced ham in the WI cooler sliced 1 hour ago, temp 42F, cooling down being covered/COS
3-301.11 Use utensil with handle for serving or dispensing food or ice/employee scooped ice with a cup.
5-501.116 Clean grease receptacle.

The blowing curtain on the back door is working, but needs adjustment of the strength of the air flow.

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