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Business Info

Restaurant: Guss Hot Dogs
Address: 71 Church Street, Birmingham, AL 35213
Total inspections: 3
Last inspection: Apr 5, 2012

Score
(the higher the better)
94

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Violation descriptions and comments

4-601.11 Clean the interiors and exteriors of the bun warmer and food steamer at the cook line.
4-202.16 Provide smooth, easily cleanable, and sealed edges on the bun warmer lid./ Lid was cut in half to create 2 operable lids, but the edges are rough and not cleanable (any sealant used must be food-grade).
5-205.15 Repair leak from the bottom of the ice machine (catch pan is in place to collect the leakage).
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable ceilings./ Gypsum-type panels positioned in the kitchen where ventilation hood canopy is planned for installation (R).
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ Floors dirty and greasy under and behind equipment throughout the facility; wall-mounted utility lines at the cook line are all heavily soiled.
6-304.11 Cease the use of cooking equipment without installation of an approved exhaust ventilation hood./ Cooking on top of the stove at the time of the inspection; unapproved combi-oven connected to utilities, with evidence of food service use (residual moisture and food residues in the oven cavity).

Seafood COO disclosure notice is NOT posted. Provide foodhandler training for new employee.

4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use./ Observed new employee assigned to dishwashing wash and rinse utensils, and place in to ready to use storage without sanitizing: all washed items retrieved from storage, warewashing sink set up in W-R-S order, manager trained employee, and items sanitized in 100ppm chlorine solution.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Exteriors of the equipment at the cook line dirty and greasy.
4-602.12 Clean and sanitize iced tea dispensers at least every 24 hours./ Some residue visible in the dispenser nozzle: disassemble the spigot, and W-R-S the entire tea urn in the 3-compartment sink daily.
4-202.16 Provide smooth, easily cleanable non food contact surfaces./ Remove the foil lining from the lower tier of the work table in the kitchen.
4-501.14 Clean the backsplash and fixtures of the 3-compartment sink.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing.
4-901.11 Cease cloth drying equipment and utensils after cleaning and sanitizing, and allow utensils to air dry./ Regular employee training new worker on warewashing procedures was cloth drying the utensils after cleaning.
5-205.15 Repair leak from the drain trap on the handsink at the cook line.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females (R).
5-501.116 Clean waste receptacles as often as necessary to prevent build-up of soil./ Trash can at the cook line is very dirty and greasy.
6-501.114 Remove equipment that is not used, and other unnecessary items from inside the facility./ The kitchen is badly cluttered and cramped with unused equipment and miscellaneous items: remove all unnecessary items, and organize the area to facilitate workflow and effective sanitation.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable ceilings./ Gypsum-type panels positioned in the kitchen where ventilation hood canopy is planned for installation (R).
6-501.12 Clean ceiling at the cook line./ Ceiling panels stained and greasy.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts and edge of the vent hood canopy.
4-301.14 Provide ventilation hoods sufficient in number and capacity to prevent accumulation of grease on the ceiling./ Ceiling panels at the cook line around the vent hood stained and greasy.

Discussed new online training option for foodhandlers.

4-601.11 Clean the well and interior surfaces of the coutertop food steamer at the cook line./ Accumulated, dried residues and food particles: provide effective cleaning as often as necessary to keep the equipment clean.
4-202.16 Provide smooth, easily cleanable non food contact surfaces./ Remove the foil lining from the lower tier of the work table in the kitchen.
4-501.116 Provide test strips with color chart for chlorine sanitizer./ Unable to locate the test kit.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable ceilings./ Complete the installation of the proper ceiling material around the canopy of the new vent hood in the kitchen (work is in progress).
6-501.12 Clean the ceiling around the canopy of the vent hood at the cook line./ Some stained, greasy ceiling panels remaining to clean (or replace).
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Lighting is too dim in the kitchen.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants