Food Giant #3 Deli, 145 Hueytown Plaza, Hueytown, AL 35023 - Restaurant inspection findings and violations



Business Info

Restaurant: Food Giant #3 Deli
Address: 145 Hueytown Plaza, Hueytown, AL 35023
Total inspections: 3
Last inspection: Apr 11, 2012
Score
(the higher the better)

93

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Pests control methods approved, used. Pest control devices serviced as required.
  • Premises, Free of litter, harborage.
  • Properly labeled; Original container. Records. Code, date, outdated
Jul 26, 2011 87
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Pests control methods approved, used. Pest control devices serviced as required.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Wiping cloths; clean, use limitations, stored.
Dec 5, 2011 91
  • 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.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Storage, handling, drying of clean equipment, utensils.
  • Wiping cloths; clean, use limitations, stored.
Apr 11, 2012 93

Violation descriptions and comments

Jul 26, 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 /Clean slicer
420-3-22-.03(2)(a) Do not use, serve, or sell potentially hazardous foods requiring refrigeration after the date limit placed by the manufacturer or packager./Cole slaw and packaged Sara Lee Ham pasted manufacturers date limit
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food./Scoop left in flour storage container
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Clean backs. sides and front of all cooking equipment
6-501.112 Remove dead or trapped animals at a frequency that prevents accumulation, decomposition, or the attraction of other pests./Change strips on fly lights
6-501.114 Remove unnecessary items from inside the facility./Remove all items no longer in use in far back corner and clean area.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) with special attention to areas under behind between and on sides of all equipment especially areas around and between flier and stove as often as necessary to maintain cleanliness.
6-501.11 Repair or replace damaged ceiling vent covers.
6-501.14 Clean ventilation hood filters.

Dec 5, 2011

420-3-22-.03(2)(a) Do not use, serve, or sell potentially hazardous foods requiring refrigeration after the date limit placed by the manufacturer or packager./Milk with date of 12/01/11
3-307.11 Store raw animal products below and away from produce and ready to eat foods./Raw pork stored with produce cheese and above fully cooked foods
4-501.19 Maintain wash solution temperature at a minimum of 110 F for manual ware washing./Wash solution at 97 F
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer.
4-903.11 Store clean equipment and utensils covered or inverted.
5-205.11 Cease using handsinks for any purpose other than handwashing./Food funnel stored in handwashing sink
6-501.112 Remove dead or trapped animals at a frequency that prevents accumulation, decomposition, or the attraction of other pests.
6-501.14 Clean ventilation hood filters.

Apr 11, 2012

420-3-22-.03(2)(a) Do not use, serve, or sell potentially hazardous foods requiring refrigeration after the date limit placed by the manufacturer or packager./Carrot Rasain Salad with date of April 2
3-307.11 Store raw animal products below and away from produce and ready to eat foods./Chicken wings stored with produce and sandwiches, cheese and fully cooked food in reach-in cooler
3-304.14 Store wet wiping cloths for sanitizing in 50 to 200 ppm chlorine.
4-901.11 Allow utensils to air dry before stacking.
6-501.12 Clean ceiling vent covers.
6-501.14 Clean ventilation hood and vebtilation hood filters.

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