Restaurant: Bjcc East 1 Exh C
Address: 2100 North Richard Arrington Jr. Boulevard,
Birmingham,
AL35203
Total inspections: 2
Last inspection: Apr 26, 2012
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.
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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