Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 5, 2011 | 95 |
|
Feb 2, 2012 | 94 |
|
Jun 18, 2012 | 95 |
JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
4-602.12 Clean the self-service popcorn scoops and baskets at least daily (deli sheets are provided for lining the baskets).
Cook-to-order steaks were added to the menu and a consumer advisory is posted on the menu board.
Feb 2, 2012JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
4-602.12 Clean food contact cooking equipment at least every 24 hours./ Grease build-up and encrusted deposits on the deep fryer baskets.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Clean the kitchen work island.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts in the vent hood.
6-501.14 Clean ventilation hood filters.
6-303.11 Provide at least 50 foot candles of light in food prep and dispensing areas./ Blown bulbs in fixture in the vent hood and over the ice machine.
Ensure that prepared foods are consistently date-marked when placing in refrigerated/frozen storage. Discussed new online training option for foodhandlers.
Jun 18, 2012ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager./ Raw shell eggs stored in the refrigerator in the kitchen dated OCT and MAR.
4-602.12 Clean food contact cooking equipment at least every 24 hours./ Grease build-up and encrusted deposits on the deep fryer baskets (R).
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Mold on shelves in the WI cooler; soils and old rodent droppings (no evidence of on-going pest activity found) in the back of the cabinets at the meeting hall service counter.
6-501.12 Clean the floors as often as necessary to maintain cleanliness./ Floors dirty under and behind equipment in the kitchen, storage room, and in the WI cooler.
6-303.11 Provide at least 50 foot candles of light in food prep areas./ Replace the blown bulbs in the fixtures over the meeting hall service counter and in the vent hood.
Smoke-free policy implemented in compliance with City of Birmingham ordinance. Provide foodhandler training for new bartender.
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