Cuzs Deli, 2204 Lakeshore Drive #115, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Cuzs Deli
Address: 2204 Lakeshore Drive #115, Homewood, AL 35209
Total inspections: 3
Last inspection: Jun 4, 2012
Score
(the higher the better)

91

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Demonstration of knowledge: Approved course, other requirements met.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
Sep 12, 2011 88
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • 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.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Wiping cloths; clean, use limitations, stored.
Jan 23, 2012 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Wiping cloths; clean, use limitations, stored.
Jun 4, 2012 91

Violation descriptions and comments

Sep 12, 2011

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months.//FSE owner (who is also the only employee) does not have food protection manager certification.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue.//COS 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.//Clean caddie where spoons are stored which is soiled with food debris.//COS
5-205.11 Cease using handsinks for any purpose other than handwashing.//Cease rinsing drink nozzles out at handwashing sink. 6-501.18 Clean handsinks as often as necessary to keep them clean.

NOV # DL01001553 has been extended for 30 days. At time of inspection/follow up, owner/employee had not obtained food protection manager certification.

Jan 23, 2012

3-501.16 Maintain potentially hazardous food at 135 F or above.//Maintain hot dogs on machine at 135 F.//COS - Hot dogs were reheated
3-501.15 Cease wrapping or covering food until cooled. 3-501.15 Place cooling food on top shelf of cooler or freezer.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean upper interior area of metal guard in ice machine where there is dust accumulation. 4-601.11 Clean cabinet shelves where food ingredients are stored under front counter. 4-601.11 Clean inside both ovens. 4-601.11 Clean shelves and bottoms of all refrigerators and freezers.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.//COS - wiping cloth solution was remade using th correct concentration of chlorine.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling tiles and air ducts in rear kitchen area.

Jun 4, 2012

3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.//PHF items stored in RI cooler were dated 05/22 (cooked corn) and 05/24 (cooked lima beans).//Items were discarded.
3-501.15 Use rapid cooling equipment or an ice bath to cool food.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.//Label food (sugar, etc.) stored in plastic containers underneath counters on front line.
4-601.11 Clean bottom of RI coolers and RI freezers. 4-601.11 Clean inside ovens. 4-602.12 Clean microwaves at least every 24 hours. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean utensil caddies
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.

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