Mr. Sharks Fish & Chicken, 9201 Parkway East, Birmingham, AL 35206 - Restaurant inspection findings and violations



Business Info

Restaurant: Mr. Sharks Fish & Chicken
Address: 9201 Parkway East, Birmingham, AL 35206
Total inspections: 3
Last inspection: May 9, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
Oct 3, 2011 98
  • Approved thawing methods used.
  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Demonstration of knowledge: Approved course, other requirements met.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Premises, Free of litter, harborage.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
Jan 27, 2012 85
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
May 9, 2012 99

Violation descriptions and comments

Oct 3, 2011

ADPH 420-3-22-.03(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign in the same size font as the product being offered on the menu./ Posted COO chart for fishery products does not meet the font size requirement for posting catfish COO on a sign (industry produced signage provided to the manager for US Farm-raised catfish).
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts in the vent hood.

Discussed new online training option for foodhandlers. Some unused cooking equipment in the rear storage room that should be removed if it is unnecessary to the operation of the establishement.

Jan 27, 2012

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ Foodhandlers presented training cards for employees other than themselves; no other documentation of current training for the foodhandlers on duty is available (JCDH confirmed that one of the workers is untrained; the other provided no identification on request).
JCDH 3.2.2 Management allows secondhand smoke in the food establishment./ Heavy secondhand smoke detected in the rear storage room upon entry; cigarette ash was found on the floor and scattered over items throughout the room (cigarettes-lighter were left on a cabinet).
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing wristbands.
3-501.13 Cease thawing potentially hazardous food at room temperature./ 2 cases of raw chicken that was stored frozen thawing on the work table in the warewashing-rear prep area.
3-304.12 Store utensils in a clean, protected location between-use./ Dispensing scoop for the breadings stored on a cardboard box.
6-501.114 Maintain premises free of litter and harborage, and remove equipment that is not used or no longer functional and other unnecessary items from inside the facility./ Unused cooking equipment, construction materials, and other miscellaneous items accumulating in the rear storage area adjacent to the WI freezer.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the top of the filter mounts, fire extinguisher lines, and the edge of the vent hood canopy.
JCDH 3.2.2 Post consumer advisory warning of the presence and hazards of secondhand smoke in a conspicuous place where it can be read before entering the food establishment./ No advisory is posted; secondhand smoke was present, and cigarette ash found in the rear storage room.

May 9, 2012

6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Bulbs blown in fixtures in the warewashing and dry goods dispensing areas.

Provide approved JCDH foodhandler classroom or online training (statefoodsafety.com) for employees who are not CFSMs.

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