Formaggios Italian Bistro, 1777 Montgomery Highway , Suite 101, Birmingham, AL 35244 - Restaurant inspection findings and violations



Business Info

Restaurant: Formaggios Italian Bistro
Address: 1777 Montgomery Highway , Suite 101, Birmingham, AL 35244
Total inspections: 3
Last inspection: May 23, 2012
Score
(the higher the better)

97

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Storage, handling, drying of clean equipment, utensils.
  • Wiping cloths; clean, use limitations, stored.
Sep 9, 2011 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Jan 23, 2012 90
  • 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.
May 23, 2012 97

Violation descriptions and comments

Sep 9, 2011

3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours. A container of pasta was dated 8/29; pan was discarded. 3-501.16 Maintain potentially hazardous food at 41 F or below. Boiled eggs and watermelon were 50 F, discarded
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.
4-901.11 Allow utensils to air dry before stacking.
6-301.14 Post sign at all handsinks that notifies employees to wash hands.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Available light was 25 foot candles over the prep tables.

Jan 23, 2012

JCDH 2.2 Provide food safety training for all food handlers as required. Antonio and Alfred
4-601.11 Clean shelves and bottoms of refrigerator and freezer. 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. Clean the area between the tops of the make tables.
4-501.16 Cease the washing of hands in 3 compartment sink.
6-501.12 Clean facilities ( walls) as often as necessary to maintain cleanliness. Removethe mold from the caulk behind the 3 compartment sink.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.

May 23, 2012

3-304.12 Store between-use utensils in a container of water at 135 F or above. Do not store tongs in room temp water.
6-501.12 Clean facilities (floors, walls) as often as necessary to maintain cleanliness. Remove the mold around the 3 compartment sink. Clean the floor under all the equipment, ie fryer and coolers.

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