Ore, 1117 Dunston Avenue, Birmingham, AL 35213 - Restaurant inspection findings and violations



Business Info

Restaurant: Ore
Address: 1117 Dunston Avenue, Birmingham, AL 35213
Total inspections: 3
Last inspection: May 10, 2012
Score
(the higher the better)

97

Restaurant representatives - add corrected or new information about Ore, 1117 Dunston Avenue, Birmingham, AL 35213 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
Sep 28, 2011 85
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Jan 12, 2012 97
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
May 10, 2012 97

Violation descriptions and comments

Sep 28, 2011

3-301.11 Prevent bare hand contact with ready to eat food./ Employees preparing salads and sandwiches with barehands, but put on gloves for working with RTE food after the inspection began (and the single-use gloves were not used properly).
2-301.14 Wash hands at station for at least 15 seconds: when entering the work area; before donning gloves and between each glove change; and after handling soiled utensils or any potential contamination (discarding gloves if wearing them)./ Observed foodhandlers begin work without washing hands, put on gloves and change them without washing, and unload washed utensils from the machine wearing gloves contaminated from loading dirty dishes.
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./ No chlorine residual on utensils washed in the dishmachine during the inspection; empty bulk chemical container was replaced, and all items were rewashed and sanitized at 100ppm.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler working in the kitchen with no beard restraint.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing bracelets.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./ Storage bins of dry food with no labels (R); unlabeled sprayer bottles of oil.
6-301.12 Provide paper towels at all handsinks./ No paper towels at the handsink in the bakery area.
6-301.14 Post sign at all handsinks that notifies employees to wash hands./ No handwashing sign at the handsink in the kitchen.
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 at the cook line.

Seafood COO disclosure notice is NOT posted.

Jan 12, 2012

3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food, or outside the container on a clean surface in a protected location./ Dispensing utensils for toppings at the salad work table stored in a container of sanitizing solution between-use: cease this practice.
4-201.11 Provide durable stoppers for the warewashing sink compartments that are designed and constructed to retain their characteristic qualities under normal use conditions./ Stopping sink compartments with disposable gloves.
5-501.17 Provide a covered receptacle for sanitary napkins in the employee restroom./ No cover on the receptacle that is provided.

Improvement in sanitation noted. Seafood COO disclosure notice is NOT posted.

May 10, 2012

5-205.15 Repair plumbing./ Sewer gas odor in the dishroom. Prewash sprayer on the dishmachine decending near the floodrim of the basin adjusted to restore proper air gap during the inspection.
6-501.12 Clean the walls in the dishroom as often as necessary to maintain cleanliness./ Mildew build-up on the walls below the equipment.

Post the food permit in public view.

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