Bryant Seafood World, 3098 Allison Bonnet Drive, Hueytown, AL 35023 - Restaurant inspection findings and violations



Business Info

Restaurant: Bryant Seafood World
Address: 3098 Allison Bonnet Drive, Hueytown, AL 35023
Total inspections: 2
Last inspection: Apr 10, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • 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.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Dec 6, 2011 92
  • 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 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.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Apr 10, 2012 90

Violation descriptions and comments

Dec 6, 2011

4-301.11 Use only equipment to heat food that has the capacity to provide food at the proper temperature. Steam warmer used to heat corn on the cob
4-301.11 Use only equipment with the capacity to heat food to 165 F within 2 hours for reheating./Gravy reheating in warmer
420-3-22-.03(2)(a) Do not use, serve, or sell potentially hazardous foods requiring refrigeration after the date limit placed by the manufacturer or packager./Buttermilk with date of 12/04. Cheese with date of Nov 21.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Clean back, side and front of all holding and cooking equipment
4-202.16 Replace damaged gasket on walk-in cooler door.
4-501.14 Clean dish machine and attached equipment.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under, back and side of all equipment as often as necessary to maintain cleanliness.
6-501.14 Clean ventilation hood filters.

Apr 10, 2012

3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./Label all container used for seasoning, dressing, cooking oil etc
3-307.11 Store raw animal products below and away from produce and ready to eat foods./3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures./Ground Beef patties stored with raw fish and cookes shrimp stores with raw shrimp
4-602.13 Clean non food contact surfaces with special attention to areas under on back and on side of all equipment as often as necessary to prevent accumulation of residue.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil./Remove under fry basket storage rack
4-202.16 Replace damaged gasket on walk-in cooler door.
4-301.13 Provide drain plugs for all drains.
6-301.11 Provide soap at all hand sinks.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under behind and between all equipment as often as necessary to maintain cleanliness.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in back storage room.

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