Blue Fin, 1025 South 20th Street, Birmingham, AL 35205 - Restaurant inspection findings and violations



Business Info

Restaurant: Blue Fin
Address: 1025 South 20th Street, Birmingham, AL 35205
Total inspections: 2
Last inspection: Mar 19, 2012
Score
(the higher the better)

94

Restaurant representatives - add corrected or new information about Blue Fin, 1025 South 20th Street, Birmingham, AL 35205 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Approved thawing methods used.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Wiping cloths; clean, use limitations, stored.
Oct 4, 2011 88
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
Mar 19, 2012 94

Violation descriptions and comments

Oct 4, 2011

2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.3-301.11 Use gloves or utensils to handle ready to eat food. / Several employee drinks on food prep surfaces. Employee preparing sushi with bare hands.
3-501.13 Cease thawing potentially hazardous food at room temperature. / yellowfin tuna, crawfish thawing in pan of water.
4-202.16 Repair or replace chest freezer lids.4-202.16 Paint or seal bare wood surfaces in dry storage. / several places where bare wood exposed.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Many cloths lying out throughout kitchen.
6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks.6-301.14 Post sign at all handsinks that notifies employees to wash hands.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Walls in damaged in dish area, damaged floor tile throughout, ceiling in kitchen prep area by soups has ductwork attached with packing tape.

HAACP records observed: 10/3 = 4.1, 9/13 = 4.1, 8/21 = 4.1

Mar 19, 2012

3-307.11 Store raw shell eggs below and away from ready to eat food. / shell eggs over packages of crawfish.
4-202.16 Repair or replace chest freezer lids.
4-903.11 Cease the storage of single service articles under sewer lines, unshielded pipes, or open stairwells. / some styrofoam cups under handsink at sushi bar.
6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks. / Hand sinks behind bar and sushi station have no soap or towels.
8-103.11 Provide variance/HACCP plan on file. / HACCP plan unavailable at time of inspection.

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