Graysville Stop and Shop, 12 Southwest 2nd Avenue, Graysville, AL 35073 - Restaurant inspection findings and violations



Business Info

Restaurant: Graysville Stop and Shop
Address: 12 Southwest 2nd Avenue, Graysville, AL 35073
Total inspections: 2
Last inspection: Mar 9, 2012
Score
(the higher the better)

91

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • 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.
  • 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 receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Thermometers provided, accurate, conspicuous.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Sep 7, 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.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Premises, Free of litter, harborage.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Mar 9, 2012 91

Violation descriptions and comments

Sep 7, 2011

4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature./Keep walk-in cooler door closed to maintain temperature.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./Provide thermometer in walk-in cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./Clean product display shelves./Clean shelves in walk-in cooler./Clean shelves in reach-in coolers./Dust and clean displayed products.
4-501.116 Provide test strips with color chart for chlorine sanitizer.
4-501.14 Clean the 3 compartment sink./Do not use 3-compartment sink for storage.
6-301.12 Provide paper towels or drying device at all hand sinks./Provide paper towels at hand sink located near 3-compartment sink.
6-501.12 Clean ceiling and/or wall vent covers.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./Clean ceiling, walls, floor, and fixtures in walk-in cooler.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings./Repair replace cracked broken floor tiles in facility.
6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas./Replace blown bulb in walk-in cooler.

Mar 9, 2012

4-501.14 Clean corners of 3 compartment sink.
4-501.14 Clean the 3 compartment sink./Do not use 3-compartment sink for storage.
4-501.116 Provide test strips with color chart for chlorine sanitizer.
4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser./Provide wrapped coffee stirrers.
4-904.11 Protect unwrapped single service utensils from contamination.
5-203.13 Maintain access to service sink.
6-301.12 Provide paper towels or drying device at all hand sinks.
5-205.11 Provide access to handsinks at all times.
6-301.14 Post sign at all handsinks that notifies employees to wash hands.
6-301.20 Provide waste receptacles at all handsinks with paper towels.
5-501.113 Keep dumpster closed./One lid section of dumpster open.
6-501.114 Remove unnecessary items from inside the facility.
6-501.114 Remove equipment that is not used or no longer functional from facility.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./Clean ceiling in walk-in cooler.
6-501.11 Repair or replace damaged floor tiles.
6-501.11 Repair or replace damaged or missing ceiling tiles.
6-501.12 Clean ceiling and/or wall vent covers.

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