Boston Fish Supreme, 1363 Bessemer Road, Birmingham, AL 35208 - Restaurant inspection findings and violations



Business Info

Restaurant: Boston Fish Supreme
Address: 1363 Bessemer Road, Birmingham, AL 35208
Total inspections: 2
Last inspection: Jun 25, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Demonstration of knowledge: Approved course, other requirements met.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • 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.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Wiping cloths; clean, use limitations, stored.
Nov 29, 2011 85
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Jun 25, 2012 87

Violation descriptions and comments

Nov 29, 2011

JCDH 2.2 Provide food safety training for all food handlers as required/2 employees have proof of food handlers taining.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp in the WI cooler is 47F; raw chicken, fish temp 47F, swiss cheese temp 46F//Voluntarily discarded///Cease use of WI cooler fot storage of PHFs, use RI cooler under make tables or freezer.
ADPH 420-3-22-.03(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign or tabletop display, or listing the country of origin on the menu/swai fish is offered as catfish//properly identify product on the menu.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food/several containers for sauces not labeled.
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 the side of the ice machine without any lining//provide lining or a tray to store ice scoop on the ice machine, or store it in the ice with a handle up. 3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food/cease using plastic cup to scoop sugar//provide scoops with handles.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine or in quatery ammonia/wiping cloth on the prep table.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/6-501.11 Repair or replace damaged floor tiles. in the dish washing area. 6-501.14 Clean restroom exhaust vent cover. 6-501.12 Provide ceiling vent covers/ceiling vent cover is missing. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean floors in the dry storage;clean mob sink.

Jun 25, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below.//Maintain fish (39 F - 56 F) stored on make table at 41 F or below.//COS - fish was discarded. 3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.//Properly date mark boiled eggs stored in RI cooler.//COS - eggs were discarded.
3-307.11 Cover all food in storage.//Cover flour and meal stored in plastic containers on top of make table.
4-202.16 Provide smooth, easily cleanable non food contact surfaces.//Cease using cardboard pieces that serve as lids for bins (flour, sugar, etc.) stored in rear area of kitchen. 4-402.11 Maintain all fixed sinks so that they are sealed to adjoining walls or equipment.//Provide sturdy seals for handwashings sinks attached to walls in both restrooms.
4-901.11 Allow utensils to air dry before stacking.
5-205.15 Repair plumbing.//Repair leak underneath air conditioning unit in rear area of kitchen. Repair leak on faucet (cold water) on handwashing sink in mens restroom. 5-205.15 Repair slow or inoperative drain (indoor or outdoor).//Repair slow drain at handwashing sink near fountain drink machine.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//Clean dumpster pad where spillage is present. 5-501.113 Keep waste grease receptacle closed.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls and ceiling tiles throughout facility.
6-202.11 Replace broken light shields. 6-501.14 Clean air ducts and filters to prevent contamination.//Clean air ducts, filters, and light shields throughout facility. 6-501.14 Clean ventilation hood filters.

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