Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 22, 2011 | 92 |
|
Mar 16, 2012 | 99 |
4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least daily in contact with non-potentially hazardous food./ Wall-mounted manual fry-cutter very heavily soiled with dried food residues: discontinue use until cleaned & sanitized, and an effective cleaning routine (removable or CIP) is implemented.
3-501.13 Cease thawing potentially hazardous food at room temperature./ Beef for grinding thawing on the work table in the rear prep area; relocated to the WI cooler to thaw under refrigeration.
4-202.16 Provide smooth, easily cleanable non food contact surfaces./ The inner liner of the chest freezer lid is deteriorating; the gasket is damaged and insulation is exposed.
6-501.14 Clean ventilation hood filters.
6-303.11 Provide at least 50 foot candles of light in food prep areas./ Blown bulb in fixture in the vent hood.
Seafood COO disclosure notice is posted. Discussed new online training option for foodhandlers.
Mar 16, 20122-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing a wristwatch.
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Address |
Distance |
---|---|---|
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Restaurant representatives - add corrected or new information about Dyrons, 121 Oak Street, Mountain Brook, AL 35213 »