Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Dec 12, 2011 | 88 |
|
Apr 17, 2012 | 78 |
|
May 2, 2012 | 95 |
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.
3-501.16 Maintain potentially hazardous food at 41 F or below. / Deli ham and turkey in top of the cold service-line cooler 45-46 F. Do not use the top wells for holding phf foods until it has been serviced and capable of cold holding at 41 F or below.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. / Hot water turned off at the front handsink.
5-205.11 Provide access to handsinks at all times. / Remove clutter from the area to provide access.
JCDH 2.2 Provide food safety training for all food handlers as required. Provide readily available documentation of food safety training for all employees at all hours of operation.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cheese 46.5 F and 62 F in the double door make table cooler and deli sliced turkey 46.8 Fand 45.6 F in the small make cooler. Cease use of equipment until repaired and verified by JCDH. / Temporarily placed deli meats and cheeses on ice to maintain required cold holding of <41 F.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue. COS - removed during inspection for utensil washing .
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.
4-302.12 Provide appropriate, readily accessible thermometer for all make tables. / Unable to locate thermometer in the large make table cooler.
Provide appropriate, readily accessible thermometer for verifying food temperatures. / Only available food thermometer broken.
4-601.11 Clean cabinet doors and the shelves inside of the cabinet to remove food residue and debris.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Remove cardboards shelf liners 4-202.16 Repair or replace damaged shelving in dry storage. Wire racks in the storage area corroded.
4-402.12 Provide at least a 6 inch clearance between the floor and floor-mounted equipment that is not easily movable. / Bottom shelf dropped to the floor.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Repair or replace damaged cabinet under the beverage dispenser.
5-205.15 Repair condensate leak under the ice machine.
6-501.12 Clean ceiling and/or wall vent covers. Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Food debris under the equipment and in corners.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. / Clean the exterior of the fryers and grill to remove buildup of grease.
4-202.16 Provide smooth, easily cleanable non food contact surfaces./. Cabinets and shelves rusted under the beverage dispenser. Repair or replace tea urn - handle broken, cover peeling and no longer cleanable.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Provide effective cleaning behind the equipment to remove food debris and residue.
6-501.12 Clean ceiling and/or wall vent covers to remove dust and residue from the fan in the walk in cooler. (Vent cover missing)
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. / Unable to locate scored inspection report. Removed from wall and public view.
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---|---|---|
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Restaurant representatives - add corrected or new information about Charleys Grilled Subs, 5900 Messer Airport Highway, Birmingham, AL 35212 »