Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 4, 2011 | 95 |
|
Jan 30, 2012 | 96 |
|
Jun 8, 2012 | 92 |
3-501.15 Cease wrapping or covering food until cooled. Pasta (52F) cooling in covered lexan storage containers.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Pasta (52F) greater than 4 inches deep cooling in lexan storage containers
3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container. Handles of the utensils are in the products while cooling in an ice bath.
4-202.16 Replace damaged gasket on cooler door. Torn door gaskets on the salad make cooler, (cook line).
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Towels are not stored in the sanitizer buckets.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Buckets do not contain sanitizer, (just plain water).
5-205.15 Repair condensate leak in WI cooler. Water blowing out from the ceiling unit.
Discussed with the PIC cooling pasta to 41F or below before storing inside the WI cooler or providing shallow metal pans (2 inches deep).
Jan 30, 20123-501.15 Cease wrapping or covering food until cooled. Completely cook foods to 41 F or below before wrapping. Correctely labeled with cooling date/time.
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. Scoop with handle down in Tomato sauce.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean exterior surface of plastic containers to completely remove labels.
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. Wiping cloth solution tested negative.
4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher. Three compartment sink sanitizer water tested negative for sanitizer. Corrected on site. Sanitizer was not dispensing from bucket container.
4-601.11 Wash, rinse, and sanitize fountain drink nozzles as often as necessary to keep free of slime mold and residue. Juice fountain drink machine had black slimy build up at nozzle area. Corrected on site.
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. Interior white guard of ice machine has black slimy build up.
3-501.15 Cease wrapping or covering food until cooled. One container of Cooked noodles prepared at approximately 10 am cooling covered in walk in cooler at 67F. Noodles were uncovered to allow for faster cooling.
3-307.11 Store raw shell eggs below and away from ready to eat food. Raw shell eggs stored above raw vegetables in walk in cooler. Store raw eggs on bottom shelf to prevent possible contamination.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. Sanitizer containers for storing wiping cloths tested negative. Corrected on site. 3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Wet wiping cloth lying on counter when EHS arrived without santizer buckets set up.
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Address |
Distance |
---|---|---|
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Whole Foods Market - Deli | 3100 Cahaba Village Plaza, Birmingham | 0.07 miles |
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