Cocina Superior, 587 Brookwood Village, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Cocina Superior
Address: 587 Brookwood Village, Homewood, AL 35209
Total inspections: 2
Last inspection: May 16, 2012
Score
(the higher the better)

88

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Presence of insects, rodents, other pests. Animals prohibited.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Sep 8, 2011 89
  • 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 contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Thermometers provided, accurate, conspicuous.
  • Wiping cloths; clean, use limitations, stored.
May 16, 2012 88

Violation descriptions and comments

Sep 8, 2011

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./ cheese grater, tortilla roller, vegetable peeler
6-501.111 Provide effective insect control./ roach seen by hot water heater
5-205.15 Repair plumbing./ leak at front handsink and right faucet handle of handsink by door not working
4-301.14 Provide ventilation hoods sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling./condensation on ceiling in dish room/ check reasons and correct

May 16, 2012

3-501.14 Cool potentially hazardous food from 135 F to 41 F or lower within 6 hours, and from 135 F to 70 F or below within the first 2 hours of cooling time. Black beans, soup, & rice (45F to 49F),cooling inside the WI since yesterday, (5.15.2012).
3-501.15 Cease wrapping or covering food until cooled. Black beans, rice & soup cooling in covered metal pans that are stacked (2 to 3 high).
3-501.15 Use shallow pans that facilitate heat transfer when cooling food.
3-501.15 Place cooling food on top shelf of cooler or freezer.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate thermometers for the prep coolers.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. The cooks are not equipped with food thermometers.
3-305.11 Store food at least 6 inches above the floor. Uncov
3-307.11 Cover all food in storage. Containers of uncovered food, stored on the floor, in the walkways.
4-202.16 Replace damaged gasket on cooler door. Several torn gaskets on the RI / WI coolers.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. Wiping cloths were not introduced to the sanitizer, during this time.
6-501.14 Clean restroom exhaust vent cover. Build up of lint on the exhaust vent in the employees restroom.

Employee Handwashing Signs along with Cooking Temperature Guide(s) provided at this time.

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Address

Distance

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