3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc.// Container of red peppers and a bag of red onions were molded in WI cooler. //PIC discarded items. 3-501.15 Cease wrapping or covering food until cooled.// Mac & cheese 48-50F covered with plastic wrap in WI cooler which was prepared this morning at 7am.//Staff uncovered mac & cheese to properly cool to proper temperature. 3-307.11 Provide separation between packaged raw and ready to eat foods.// Boxes of raw chicken stored next to tomatoes and dinner rolls 3-307.11 Relocate food or install a splatter shield to prevent contamination of food. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Knife holder on wall has residue buildup and debris inside plastic container used to store clean utensiles. 4-601.11 Clean bottom of RI cooler.// Standup RI cooler used for storage has debris in the bottom of cooler. 4-601.11 Clean tops of stoves and inside ovens.// Heavy grease buildup on the side of stove and inside the ovens. 6-501.14 Clean ventilation hood filters.// Dust accumulation inside hoods.
2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Uncovered personal drink stored under counter next to unwrapped single service items. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Staff drinking near make line while cooked chicken was still on make line. 3-501.16 Maintain potentially hazardous food at 135 F or above.// Sliced turkey 112-114F on make line.// Staff reheated to 165F. 3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.// stack of dry soil cloths on make line counter top. 3-305.14 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//None set up during inspection. 6-301.11 Provide soap at all hand sinks.// No soap at hand sink near serving line.
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