Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 22, 2011 | 90 |
|
Jan 9, 2012 | 94 |
2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ 5 employee personal drinks improperly stored/ COS drinks voluntarily discarded, areas WRS, discussed with Mgr. proper storage of drinks/ abated
2-302.11 Keep fingernails trimmed, filed, and maintained so that edges and surfaces are smooth and cleanable.
Two food workers with long, artifical, decorated, painted fingernails.
3-501.17 Discard commercially prepared potentially hazardous food when past the manufacturers date limit.
In front RI cooler half n half 8/13 out of date
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.
Unlabeled large bin of flour.
4-501.14 Clean dish machine and attached equipment.
Clean the interior of the dish machine, and clean out the water sprayers. The water sprayers were stopped up with debris and tooth picks.
5-205.15 Repair condensate leak in RI cooler.
Condensate leak in the 4 door pizza RI cooler in the front food service area. Take corrective action.
5-501.113 Keep dumpster closed.
Side door of dumpster open, lids not fully covering top of dumpster, note dumpster lid not attached to hinges.
5-501.16 Provide adequate storage capacity for refuse.
5-501.115 Remove unnecessary items from refuse storage area.
An old black door stored at dumpster.
I discussed the Alabama Seafood Labeling Law with Ms. RJ Studeman, GM. The establishment does have the seafood labeling law posted for the public to see. I discussed the risk control plans for sanitization for the dish machine and for checking the clean equipment storage.
Jan 9, 20122-302.11 Keep fingernails trimmed, filed, and maintained so that edges and surfaces are smooth and cleanable.
3 food workers with long, artifical, decorated fingernails. No protection.
4-602.11 Clean fan covers on WI cooler.
4-601.11 Clean shelves and bottoms of refrigerator and freezer in needed units.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.
4-501.12 Surface such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Take corrective action on the 2 cutting boards in front of the 2 maketables in the sandwich area.
4-501.14 Clean the 3 compartment sink.
Clean the 3 compartment sink compartments before manual dishwashing opertions begin.
4-501.14 Clean dish machine and attached equipment.
Inside the dishmachine remove the straws from the dishmachine water spray arms.
5-205.15 Repair plumbing.
Drain stopped up at dumpster.
6-501.14 Clean air ducts and filters to prevent contamination.
Clean the air filter above the clean dish racks in the back kitchen.
6-501.14 Clean ventilation hood filters and the hood for the grill in the back kitchen.
The digital food thermometer for the restaurant was calibrated with the owner during the inspection. I reviewed the risk control plan charts for both the dishmachine and the 3 compartment sink sanitizer detection.
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