Leonards B B Que & Burger Hut, 104 South 6th Avenue, Birmingham, AL 35205 - Restaurant inspection findings and violations



Business Info

Restaurant: Leonards B B Que & Burger Hut
Address: 104 South 6th Avenue, Birmingham, AL 35205
Total inspections: 2
Last inspection: Mar 16, 2012
Score
(the higher the better)

92

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Approved thawing methods used.
  • 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.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Premises, Free of litter, harborage.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Sep 19, 2011 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Mar 16, 2012 92

Violation descriptions and comments

Sep 19, 2011

3-501.13 Cease thawing potentially hazardous food at room temperature. / Chitlins thawing in pot at room temperature.
3-301.11 Provide utensil with handle for serving or dispensing food or ice.3-307.11 Store raw shell eggs below and away from ready to eat food.3-307.11 Cover all food in storage. / Shell eggs over pan of food and produce. many items inadequately covered in freezer and reach in. Styrofoam cups used in salads, dry goods, cooked foods, etc.
4-602.12 Clean microwaves at least every 24 hours.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.4-601.11 Clean shelves and bottoms of refrigerator and freezer. / clean surfaces of most equipment.
4-202.16 Repair or replace chest freezer lids.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Cloths lying on countertops.
5-205.15 Repair plumbing.5-202.11 Provide easily cleanable handwashing sinks, toilets, urinals, toilet lids and seats, and other plumbing fixtures.5-202.11 Provide drain cover. / Repair gap around drain on front line. Replace surfaces around handsinks in kitchen beside hood and on front line. repair leaking pipes under handsink in kitchen beside hood.
6-501.114 Remove unnecessary items from inside the facility. / Rear storage area has recreational gear, childrens toys.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Throughout facility.
6-501.14 Clean ventilation hood filters.

Mar 16, 2012

3-501.15 Cease wrapping or covering food until cooled. / chix wings in cooler covered at 82F.
3-307.11 Store raw shell eggs below and away from ready to eat food.
3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container. / Spoon in vegetables.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
4-202.16 Replace damaged gasket on cooler door.4-202.16 Repair or replace chest freezer lids.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / towels on surfaces.
5-205.15 Repair plumbing. / replace faucet handles on handsinks in kitchen.
6-501.14 Clean ventilation hood filters.

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