Chick-fil-a, 1648 Montclair Road, Birmingham, AL 35210 - Restaurant inspection findings and violations



Business Info

Restaurant: Chick-fil-a
Address: 1648 Montclair Road, Birmingham, AL 35210
Total inspections: 2
Last inspection: Feb 28, 2012
Score
(the higher the better)

92

Restaurant representatives - add corrected or new information about Chick-fil-a, 1648 Montclair Road, Birmingham, AL 35210 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Oct 26, 2011 96
  • 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.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Feb 28, 2012 92

Violation descriptions and comments

Oct 26, 2011

4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Grease build-up on the exterior of the char-grill and the casters of the deep fryers.
6-301.14 Post sign at all handsinks that notifies employees to wash hands./ No handwashing sign at the handsink in the chicken prep area.
5-501.113 Keep the dumpster side doors closed.

Discussed new online training option for foodhandlers (facility currently uses the on-site training program and is in compliance with respective requirements).

Feb 28, 2012

4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Grease build-up on the exterior of the char-grill and the deep fryer casters (R). Exteriors of the sandwich grill and hot-glide holders are soiled and greasy; dust build-up on the wire storage shelving throughout the food operations area, and shelving in the WI cooler is heavily soiled. The transport dolly is very dirty.
4-601.11 Clean the exterior, interior, and shelves in the chicken prep cooler./ This cooler is very heavily soiled with accumulated, dried particles of raw chicken and poultry blood; chicken particles and residue on the exterior and door handles of the cooler.
4-601.11; 4-602.12 Provide effective cleaning of the sandwich bun toaster, and clean at least every 24 hours./ Soil and grease build-up on the toaster.
4-202.16 Repair or replace: the damaged gasket on the chicken prep cooler door; damaged interior door liners of the small chicken pull-cooler.
6-301.14 Post sign at all handsinks that notifies employees to wash hands./ No handwashing sign at the handsink in the chicken prep area.
5-501.116 Clean the exteriors of the dumpster and waste grease receptacle./ Both receptacles are heavily soiled.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ The concrete surface of the refuse enclosure is dirty and greasy.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ Floors dirty under and behind equipment in the food operations areas, under pallets and shelving in the WI freezer and cooler. Food soils on the walls in the WI cooler.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease condensing and dripping from the ceiling of the hood over the Henny Penny open fryers.

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