Minor Deli and Grill, 1486 Minor Parkway, Birmingham, AL 35224 - Restaurant inspection findings and violations



Business Info

Restaurant: Minor Deli and Grill
Address: 1486 Minor Parkway, Birmingham, AL 35224
Total inspections: 3
Last inspection: Apr 2, 2012
Score
(the higher the better)

83

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Food contamination prevented during storage, preparation, display, handling, other.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Wiping cloths; clean, use limitations, stored.
Aug 31, 2011 92
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
Dec 20, 2011 87
  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Demonstration of knowledge: Approved course, other requirements met.
  • 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 contamination prevented during storage, preparation, display, handling, other.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
Apr 2, 2012 83

Violation descriptions and comments

Aug 31, 2011

3-501.16 Maintain potentially hazardous food at 135 F or above/Meatloaf in the hot holding unit temp 120F, had it out for serving during the lunch time. Reheated in the microwave to 165F.Another part of the meatloaf (that was in the unit all the time) is 135F/COS
3-305.11 Store food at least 6 inches above the floor/box with potatoes on the floor.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright/ice scoop is on the side of the ice machine.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/wiping cloth on the table.

NOV1731:provide food safety training. employees have cards. Co-owner is registered for the class.#1733: maintain PHFs at 41/below. Eggs temp 41-40F, Cheese- in the RI coler, temp 41F. Temp of PHFs in the RI refrigerator is 40-41F. NOV abated.#1734:date mark. All PHFs in date marked.NOV abated.#1732:maintainPHF at 135/above. Meatloaf in the hot holding unit temp 120F, had it out during lunch.Another part of the meatloaf (that was in the unit all the time) is 135F.NOVabated.

Dec 20, 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.
3-501.16 Maintain potentially hazardous food at 135 F or above/chicken, cat fish on the Krispy chicken hot holding unit temp 120F-cooked 40 min ago//reheated to 165F. Relocate to the top shelf or increase hot holding temp on the bottom shelf/COS.
3-501.15 Cease cooling food at room temperature/employee left container with gravy for cooling down at room temp/COS-adviced to put it in the cooler.3-501.15 Cease wrapping or covering food until cooled/container was covered with a lid/COS
5-205.11 Provide access to handsinks at all times/hand washing sink in the kitchen is covered with a slicer and cutting bord. 6-301.12 Provide paper towels or drying device at all hand sinks/no paper towels in the kitchen and restroom. 6-501.18 Clean handsinks as often as necessary to keep them clean/clean handwashing sink in the restroom.

Apr 2, 2012

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/owner is not in the establishment. No proof of him taking class
3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc/not original container with molded ham/voluntarily discarded.
2-103.11 Prohibit unauthorized persons from entering kitchen.
3-307.11 Cover all food in storage/several items in the make table refrigerator stored uncovered.
6-301.20 Provide waste receptacles at all handsinks with paper towels.
6-202.15 Provide self-closing doors at outer openings/self closing door is opened. Keep door closed or provide screened door.
6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils/aprons on the shelf with single service articles.

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