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Business Info

Restaurant: Carnation Buffet
Address: 5020 Academy Lane, Bessemer, AL 35022
Total inspections: 2
Last inspection: Jun 18, 2012

Score
(the higher the better)
75

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Violation descriptions and comments

3-501.16 Maintain potentially hazardous food at 135 F or above.//Sweet and sour chicken temp. between 119-124 F.//Chicken on a stick temp. between 103-122 F.//Sweet potatoes temp. between 108-125 F.///All food items discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below.///All sushi on bar discarded due to temperature.//Temperature between 61-71 F.///Crab meat at 53 F.//Honey chicken at 50 F.//Food items discarded.

3-501.16 Maintain potentially hazardous food at 135 F or above.//Maintain PHF (cooked cauliflower 117 F, sweet potatoes 99F, cheese sticks 119 F, crab cakes 118 F, potatoes 120 F) at 135 F or above. 3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking.//Cease cooling sweet and sour chicken at room temperature .//Chicken temp. at 48 F.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Several PHF (chicken 58 F, raw meats 51 F on Hibachi grill, honeydew and canteloupe slices 48 F, sushi 64 F on Hibachi grill) were above 41 F.//Food items discarded. //Chicken stored in containers on floor at 45 F.//Place chicken in WI cooler to maintain temperature at 41 F. 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.//Beef products stored in make table cooler in kitchen area were 53 F. Ambient air temperature of make table cooler at 45.7 F.//Food items in cooler discarded.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue.//Wash, rinse, and sanitize fountain drink nozzles in rear wait station.//COS - drink nozzles were washed, rinsed, and sanitized. 4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours. 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.//Wash rinse and sanitize vegetable slicer.
6-501.111 Provide effective insect control.//Provide effective insect control against flies in kitchen facility.
3-305.11 Store food at least 6 inches above the floor.//Store containers of raw chicken at least 6 inches above the floor.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.
4-901.11 Allow utensils to air dry before stacking.
5-501.113 Keep dumpster closed.
6-202.15 Protect outer openings from entry of insects and rodents.//Keep kitchen back door closed. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean kitchen floors as often as necessary to maintain cleanliness

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

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1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants