Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 25, 2011 | 93 |
|
Mar 7, 2012 | 97 |
3-501.16 Maintain potentially hazardous food at 41 F or below./ On 4 door maketable air temp 57F, air door 1 57F, air door 4 62F, raw sausage 54F, raw bacon 57F, goat cheese 55F, fresh mozzarella 55F, roasted peppers 55F/ COS all PH foods out of temperature voluntarily discarded/Cease use of this equipment until it can maintain PH food at 41F or below
3-501.16 Maintain potentially hazardous food at 41 F or below./ On 3 door maketable air temp 47F, 48F fish stock 47F, chicken stock 47F, goat cheese 47F, fresh mozzarella cheese 47F, raw chicken 47F/ COS all PH food voluntarily discarded/ Cease use of this equipment until PH food can be maintained at 41F or below
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below.
In the cook/oven area both the 3 door maketable and the 2 door maketable not maintaining cold PH food at 41F and working properly. In the back room a single door refrigerator was not working.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.
No sanitizer detected in wiping cloth container.
I discussed the Alabama Seafood Labeling Law with the owner, James Lewis. I gave him an Online Food Handler Training bulletin. A new ice machine has been installed in the kitchen. Food Permit was suspended due to inadequate refrigeration.
Mar 7, 20124-202.16 Replace damaged gasket on cooler door.
At the front kitchen, the 3 door reachin cooler door gasket needed repair.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.
In the back kitchen and dishwashing area, wet wiping cloths stored on the counter. No wiping cloth sanitizer solution available to store the wet wiping cloths.
4-903.11 Store clean, sanitized food pans in a self draining position to air dry.
Wet stacking food pans. Air dry.
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