Gwens Caribbean Kitchen, 2149 Bessemer Road, Birmingham, AL 35208 - Restaurant inspection findings and violations



Business Info

Restaurant: Gwens Caribbean Kitchen
Address: 2149 Bessemer Road, Birmingham, AL 35208
Total inspections: 2
Last inspection: Apr 6, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Wiping cloths; clean, use limitations, stored.
Nov 30, 2011 92
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • 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.
  • Properly labeled; Original container. Records. Code, date, outdated
Apr 6, 2012 87

Violation descriptions and comments

Nov 30, 2011

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months/see NOV2L25001777, comply by 2/27/12
3-501.15 Cease cooling food at room temperature/goat meat was cooling down on the kitchen table. 3-501.15 Use rapid cooling equipment or an ice bath to cool food/to facilitate cooling down process, put food in the freezer for brief period of time, and then store in the cooler.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food/raw chicken and meat in the freezer in plastic bags, not labeled.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/chlorine concentration above 100 ppm.

Apr 6, 2012

3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours/chicken, rice, meat in the RI cooler cooked yesterday, not date marked/COS-all food date marked.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue/several nozzles require cleaning-pulled off, washed, rinsed, sanitized/COS
ADPH 420-3-22-.03(a) Cease advertising or labeling a food item as catfish unless it is fish classified within the family of Ictaluridae/have swai fish in the refrigerator, which is advertised as catfish on the menu.
3-307.11 Cover all food in storage/cut tomatoes not covered or wrapped/voluntarily discarded. 3-307.11 Store raw shell eggs below and away from ready to eat food/store raw eggs on the bottom shelf.
6-501.14 Clean ventilation hood filters above the oven. 6-202.11 Replace broken light shields in the women's restroom. 6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas/replace burned out bulb in the vent hood.

All food in the RI cooler is in temp. Cooling down in large plastic and metal containers. Cool down food in shallow pans to facilitate the process of cooling down.

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