Bjcc East 1 Exh C, 2100 North Richard Arrington Jr. Boulevard, Birmingham, AL 35203 - Restaurant inspection findings and violations



Business Info

Restaurant: Bjcc East 1 Exh C
Address: 2100 North Richard Arrington Jr. Boulevard, Birmingham, AL 35203
Total inspections: 2
Last inspection: Apr 26, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cleaning, maintenance tools properly stored.
  • 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.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
Dec 28, 2011 95
  • 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.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • 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.
  • Thermometers provided, accurate, conspicuous.
  • Wiping cloths; clean, use limitations, stored.
Apr 26, 2012 87

Violation descriptions and comments

Dec 28, 2011

4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. / Clean the fryers to remove food and grease.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean the floor under the fryer to remove food and grease debris.
6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

Apr 26, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below. / Cheese, hamburger patties 70 F in a unit that was turned off. COS Voluntarily discarded.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below. / 4 cooler units in the concession stand turned off. COS - Cooler at 38 F brought from another unit.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. / Probe thermometer not available in the concession stand. COS - Thermometer brought from the office and calibrated.
3-304.12 Store between-use utensils in a container of water at 135 F or above. / Storing utensils in standing water. COS - Clean container of water put on the grill to maintain 135 F or above.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. / Ice scoop stored on top of the ice machine and in the storage bin. COS - moved to protected location.
3-304.14 Change dry wiping cloths when visibly soiled. / Clean wiping cloths not available in the stand. COS - stocked during the inspection. 4-802.11 Launder wet wiping cloths daily. / Dirty wiping cloths left in the stand from previous event.
6-301.12 Provide paper towels or drying device at all hand sinks. / COS - paper towels stocked during the inspection.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean under the equipment and around base of walls.

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