Logans Roadhouse Restaurant, 3387 Lowery Parkway, Fultondale, AL 35068 - Restaurant inspection findings and violations



Business Info

Restaurant: Logans Roadhouse Restaurant
Address: 3387 Lowery Parkway, Fultondale, AL 35068
Total inspections: 3
Last inspection: May 30, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cleaning, maintenance tools properly stored.
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Jul 28, 2011 94
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
Dec 29, 2011 85
  • Dressing rooms provided. Employee designated areas properly located. Living/sleeping quarters separation.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contact surfaces characteristics. Single service/use used when required.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
May 30, 2012 90

Violation descriptions and comments

Jul 28, 2011

3-307.11 Cover all food in storage- Cover butter used for potatoes, spices, and other food items between use to prevent contamination.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue- Clean outer edges of small ice bins.
5-205.15 Repair plumbing- Repair leak at back handsink.
6-301.12 Provide paper towels or drying device at all hand sinks- Provide paper towels at handsink beside dish machine// 5-205.11 Cease using handsinks for any purpose other than handwashing- Knife found in front handsink.
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens- Store mops and brooms away from shelf of clean sliverware and tea pitchers.

Dec 29, 2011

2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles// One open personal drink observed in reach-in cooler and one observed above prep table// COS- manager removed drinks from areas.
4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds in water with 500 mg per liter hardness or less- 3 compartment sink tested negative for sanitizer// COS- manager added sanitizer to 3 compartment sink.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Clean food choppers and tongs between use to remove food build-up.
3-501.15 Cease wrapping or covering food until cooled- Brown gravy in container with lid in walk-in cooler at 130-131 F in walk-in cooler.
3-307.11 Cover all food in storage- Cover containers of lettuce in reach-in coolers// 3-307.11 Store raw animal products below and away from produce and ready to eat foods- Raw beef stored above pineapples in walk-in cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue- Clean drink bar gun nozzle holder and ice scoop holder to remove slime mold build-up// Clean bottom of reach-in coolers throughout as needed.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks- Adjust handsinks to provide water at 100 F// 6-301.12 Provide paper towels or drying device at all hand sinks- No paper towels at handsink at bar.

Discussed online food saftey training with new general manager.

May 30, 2012

4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances- Discard multiple worn and stained cutting boards stored in prep area of kitchen.
4-202.16 Replace damaged gasket on reach-in cooler door at front prep line// 4-202.16 Replace damaged gasket on reach-in freezer door beside fryer station.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks- Adjust handsink beside fryers and make-table cooler to reach 100 F// 6-301.20 Provide waste receptacles at all handsinks with paper towels- Provide trash cans at handsinks throughout as needed.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean walls around prep areas, equipment, and floor drains to remove splatter// 6-501.12 Clean walk-in cooler fan covers to remove dust build-up.
6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils- Cell phone observed on stack of plates in back prep area of kitchen.

New employees have 21 days from hire date to recieve food safety training.

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Restaurants in neighborhood

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