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Business Info

Restaurant: Konomi
Address: 5870 Trussville Crossing Boulevard #122, Birmingham, AL 35235
Total inspections: 4
Last inspection: Jul 16, 2012

Score
(the higher the better)
83

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Violation descriptions and comments

3-501.13 Cease thawing potentially hazardous food at room temperature.// Crab meat in hand sink.
3-301.11 Provide utensil with handle for serving or dispensing food or ice.// Using bowls to scoop food.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Exterior surfaces of containers and knife container were soiled with residue. Ice scoop holder has buildup residue on the inside of holder.
4-803.11 Store soiled linens in clean, nonabsorbent receptacles or clean, washable laundry bags.// Soiled towels stored under clean aprons.
4-901.11 Allow utensils to air dry before stacking.// Wet stacking utensils.
4-903.11 Store single service articles at least 6 inches above the floor. // Chop sticks stored on floor.
5-205.15 Repair plumbing.// Shorten the sprayer arm on hose at pre-rinse station so that it is at least 2 inches above flood rim.
5-501.115 Remove unnecessary items from refuse storage area.// Trash on ground around dumpster.5-501.113 Keep waste grease receptacle closed.//open
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens.// Shop vac stored on bottom shelf near boxes of soy sauce and vinegar.

Supervisor Comment: Item #12 should also have been noted under #13. The crab meat was being improperly thawed and it was also setting in the hand sink.

3-501.16 Maintain potentially hazardous food at 41 F or below.// Container of noodles 46F prepared yesterday stored in WI cooler.// PIC voluntarily discarded.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.// Sauces stored in several clear plastic bottles with no labels.
4-901.11 Allow utensils to air dry before stacking.// Equipment is being stored wet stacked. 4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.// Clean equipment in ware washing area being stored in containers next to compartment sink where dirty dishes are being soaked.

3-501.16 Maintain potentially hazardous food at 41 F or below.// Sliced & diced beef steaks 45F just prepared prior to inspection stored in bottom RI cooler with plastic wrap,ambient temperature 40F.//PIC removed plastic wrap and placed in WI cooler to re-chill. Raw shrimp stored in deep pan in WI cooler 45F. //PIC placed shrimp in shallow containers and placed ice on shrimp
3-501.15 Cease wrapping or covering food until cooled.// Covering meats after prepped or cut with plastic wrap.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.// Several plastic bottles with oils and sauces without labels.

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.// Staff drinking over grill while preparing food.
3-501.16 Maintain potentially hazardous food at 135 F or above./// Fried rice 90F cooked at 11am stored in covered plastic container on counter top.//PIC reheated rice to 165F, stored rice in shallow pan and placed in oven to maintain 135F.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.// During inspection ambient temperature 45 -48F with calibrated thermometer, air temperature was not consistent. // PHF in vacuum packs - 5 whole New York Strips 44F, 23 filet mignon 44F totaling 28 packs of raw meats. //Issued noticed for Seize and Hold for all raw meats.// A deep pot of chicken broth 48F, 13 boxes of cream cheese 44F, 8 cartons of half and half 44F, 1 carton of heavy cream, plate of raw chicken 44F and 6 bins of cooked rice 46F prepared on 7/15/2012 and were all stored in WI cooler overnight .// PIC discarded.
6-501.11 Repair or replace outer door threshold and sweep.// WI cooler door does not close. 6-501.14 Clean restroom exhaust vent cover.// Dusty vents in bathrooms

Repairman was on site to repair WIC cooler, timer was in reverse. End of exit interview temperature in WI cooler averaged 40F. PIC wants to use Time as Control for cooked fried rice, EHS has provided information on using time as a control.

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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