Grill on The Green, 8920 Roebuck Boulevard, Birmingham, AL 35206 - Restaurant inspection findings and violations



Business Info

Restaurant: Grill on The Green
Address: 8920 Roebuck Boulevard, Birmingham, AL 35206
Total inspections: 3
Last inspection: Jun 5, 2012
Score
(the higher the better)

91

Restaurant representatives - add corrected or new information about Grill on The Green, 8920 Roebuck Boulevard, Birmingham, AL 35206 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Demonstration of knowledge: Approved course, other requirements met.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
Nov 4, 2011 95
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Mar 2, 2012 95
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Jun 5, 2012 91

Violation descriptions and comments

Nov 4, 2011

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. / Owner on duty and working with food has no proof of current food safety training.

Ceiling paint is starting to peel in the womens restroom. Discussed new on-line training option for foodhandlers.

Mar 2, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below./ Sandwich cooler air temperature 53F; stored chicken salad 51F voluntarily discarded: cease storing PHF in this cooler until holding food at proper temperature.

Jun 5, 2012

3-501.16(B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below./ Raw shell eggs stored in the prep cooler at the grill at ambient temperature 47F voluntarily discarded: cease storing raw shell eggs in this cooler until holding proper ambient temperature.
3-501.16 Maintain potentially hazardous food at 41 F or below./ Bologna stored in the prep cooler at the grill 46F (air temperature 47F) voluntarily discarded. Kitchen refrigerator air temperature 53F; stored deli meats, wieners, cooked sausage patties, raw ground beef patties 44F-53F voluntarily discarded: cease storing PHF in these coolers until holding food at proper temperature.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ No mechanical refrigeration functioning to hold PHF at 41F< (food service operations suspended).
5-205.11 Provide access to handsinks at all times./ Work table blocking access to the handsink in the rear prep and warewashing area.
ADPH 420-3-22(13)(a)(1); 8-404.11 Cease operations immediately due to the following imminent health hazard: inadequate refrigeration. Correct deficiency; follow procedure to reopen as detailed in the attached protocol, and do not conduct food service operations until the permit to operate is reinstated.

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