Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 12, 2011 | 88 |
|
Jan 23, 2012 | 90 |
|
Jun 4, 2012 | 91 |
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, 20123-501.16 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.
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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Name |
Address |
Distance |
---|---|---|
Catering by Chef Bob | 2209 Lakeshore Drive, Homewood | 0.07 miles |
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Restaurant representatives - add corrected or new information about Cuzs Deli, 2204 Lakeshore Drive #115, Homewood, AL 35209 »