Brookside Town & Country, 2800 Cherry Avenue, Birmingham, AL 35214 - Restaurant inspection findings and violations



Business Info

Restaurant: Brookside Town & Country
Address: 2800 Cherry Avenue, Birmingham, AL 35214
Total inspections: 2
Last inspection: Jun 8, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • 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.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Thermometers provided, accurate, conspicuous.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Dec 6, 2011 90
  • 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.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • 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.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Wiping cloths; clean, use limitations, stored.
Jun 8, 2012 87

Violation descriptions and comments

Dec 6, 2011

4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate the thermometer inside the Walk-In & sandwich make coolers.
4-602.12 Clean microwaves at least every 24 hours. Build up of food debris inside the microwave.
4-202.16 Replace damaged gasket on freezer door. Torn door gasket on the under the counter RI freezer.
4-301.12 Provide adequate stoppers for 3-compartment sink to allow immersion for washing and sanitizing. Only one drain stopper for the three compartment sink.
4-501.116 Provide test strips with color chart for chlorine sanitizer.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Wiping cloth (< 50ppm) is left out on the pizza prep cooler.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Soap has been introduced into the sanitizer solution.
5-103.12 Provide water under pressure. For the floor mounted can wash.
5-205.11 Cease using handsinks for any purpose other than handwashing. Handsink being used as storage for dirty dishes.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Build up of debris on the ceiling, directly above the pizza oven.

Jun 8, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below./Sausage, Pepperoni, Beef in Pizza Make-Table at 45.1 F./Ambient Temp Inside Pizza Make-Table at 46.4 F./Discard All Items And Make Repairs to Pizza Make-Table./Items Discarded. 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.
3-501.16 Maintain potentially hazardous food at 41 F or below./Ambient Temp Inside Reach-In Cooler Section for Milk, Eggs, Deli Meat at 45.1 F./Make Repairs To Reach-In Cooler./Discard All Items./Items out-of-temp discarded. 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.
4-202.16 Replace damaged gaskets on reach-in cooler doors.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./Only one (1) stopper observed in 3-compartment sink section.
4-501.116 Provide test strips with color chart for chlorine sanitizer.
3-305.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.
5-205.11 Provide access to handsinks at all times./Handsink in warewashing room not easily accessible.
5-205.11 Cease using handsinks for any purpose other than handwashing./Handsink in warewashing room being used for storage.
6-301.11 Provide soap at all hand sinks./Provide soap in restroom.
6-301.14 Post sign at all handsinks that notifies employees to wash hands./Provide hand washing sign in restroom.
6-501.12 Clean ceiling vent covers.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in walk-in cooler.

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