Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 10, 2011 | 93 |
|
Feb 13, 2012 | 83 |
|
Apr 24, 2012 | 90 |
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.// Dirty vegetable slicer and cutting board with food residue, a blender (not in use) with corrosion buildup stored underneath prep table with clean equipment. //PIC rewashed,rinse & sanitize equipment and relocated blender( not in use) off shelf.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.// Spinach Dip portions in individual containers with no date.
4-901.11 Allow utensils to air dry before stacking.// Plastic lids and containers are stored wet stacked.
3-301.11 Use gloves or utensils to handle ready to eat food.// Several employees on make line using bare hand contact while preparing salads and sandwiches. 2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Personal drinks stored on top of prep table.
4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH.// Dish machine not sanitizing.// PIC set up 3 compartment sink. 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.// Numerous coffee mugs at drink station,wine and martini glasses at the bar area were stored dirty and with lip stains.//PIC pulled all glasses and coffee mugs to be rewashed,rinsed and sanitized. Vegetable chopper with food residue buildup stored under prep table ready for use. 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use.// No sanitizer solution result at dish machine.
4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances.// Several plastic containers heavily stained with faded discoloration and cutting board heavily pitted.//PIC discarded.
3-501.15 Cease cooling food at room temperature.// Staff cooling chicken 73F at room temperature. //Staff reheated chicken to 165F and started the cooling process over. 3-501.15 Cease wrapping or covering food until cooled.// Cooked pasta 53F after rapid cooling was stored in WI cooler with cover lid prior to inspection.
4-901.11 Allow utensils to air dry before stacking // Plastic containers are being wet stacked.
5-501.113 Keep dumpster closed.//Dumpster door open at the being of inspection.5-501.115 Remove unnecessary items from refuse storage area.// Debris and garbage on ground near dumpster.
2-301.14 Wash hands after handling soiled utensils.// Staff handling soiled dishes at ware washing station and never washed hands in between use of handling clean coffee mugs.// EHS addressed proper hand washing procedures to prevent cross contamination.//Staff washed hands and re-washed, rinsed and sanitized tray of coffee mugs.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Raw shrimp in upper make line cooler 47-48F since 10:30 per label on container and container of ice was completely setting on bags of shrimp to help maintain temperature. Air temperature 39F of cooler unit.
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Name |
Address |
Distance |
---|---|---|
Kfc #752 | 1674 Gadsden Highway, Trussville | 0.04 miles |
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Restaurant representatives - add corrected or new information about Chilis Grill & Bar # 701, 1676 Gadsden Highway, Trussville, AL 35235 »