I-20/59 Travel Center, 3597 Jaybird Road, Brighton, AL 35020 - Restaurant inspection findings and violations



Business Info

Restaurant: I-20/59 Travel Center
Address: 3597 Jaybird Road, Brighton, AL 35020
Total inspections: 3
Last inspection: Apr 2, 2012
Score
(the higher the better)

85

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • 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.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Jul 26, 2011 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Nov 21, 2011 86
  • Approved thawing methods used.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
Apr 2, 2012 85

Violation descriptions and comments

Jul 26, 2011

4-601.11 Clean interior of ice machine and ice machine door as often as necessary to prevent accumulation of soil and mold.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.///Clean wall behind three compartment sink to remove residue.
5-501.113 Keep dumpster closed.
6-501.11 Repair or replace damaged or missing ceiling tiles throughout store area.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.///Replace blown light under ventilation hood.

Nov 21, 2011

2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//2-401.11 Provide designated area for employees to eat and drink where contamination of food, utensils, equipment, linens, and unwrapped single service/single use articles cannot result.///Employee eating donuts in food prep area.//COS.
3-501.16 Maintain potentially hazardous food at 135 F or above.///Cooked brown rice at 119 F. //Chicken hot wings at 113 F. both items in hot-holding unit//Both food items discarded.// Hot-Holding unit on low temperature setting.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.///Clean ice shield inside ice machine to remove residue.
5-501.113 Keep dumpster closed.
6-501.11 Repair or replace damaged or missing ceiling tiles.//Replace water stained ceiling tiles throughout the establishment.//6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean wall and ceiling to remove dust in food prep area.//6-501.13 Use dustless methods for cleaning.

Apr 2, 2012

JCDH 2.2 Provide food safety training for all food handlers as required.//Facility does not have certified food handlers cards from JCDH.
3-101.11 Provide safe, unadulterated, and honestly presented food.//Bags of raw chickens stored over open boxes of biscuit dough.//Manager discarded biscuit dough.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below.///Temperature in RI salad and pie cooler at 56 F.(pies are commercially packaged,no eggs on salads).
3-501.13 Cease thawing potentially hazardous food at room temperature.//3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Frozen raw chicken in standing water in three compartment sink.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.//3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures.//3-307.11 Store raw animal products below and away from produce and ready to eat foods.//Raw chicken stored over open boxes of biscuit dough.
5-501.113 Keep dumpster closed.
6-501.14 Clean air ducts and filters to prevent contamination in kitchen area.

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