Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 15, 2011 | 97 |
|
Mar 9, 2012 | 92 |
2-302.11; ADPH 420-3-22-.02 (4)(b) Keep fingernails trimmed so that fingernails do not extend beyond the finger.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Storage shelving and proofer carts soiled and greasy; can storage rack dirty.
4-601.11 Provide effective cleaning of the non food contact surfaces of utensils./ Food residues on the pasta tray lids in ready-to-use storage.
4-501.110 Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F./ Wash solution temperature maximum 104F on multiple runs.
Discussed new online training option for foodhandlers.
Mar 9, 20123-501.16 Maintain potentially hazardous food at 41 F or below./ WI cooler air temperature 49F; stored cooked pasta, chicken wings, sliced ham, and dairy cheese 44F-51F voluntarily discarded (technician service underway at the time of inspection; a refrigerated truck is en route for removal of pull-thaw products remaining in the cooler).
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Storage shelving, proofer and utility carts dirty and greasy.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ Walls and ceiling in the food prep and warewashing areas are soiled and greasy. Food wastes on the floor inside the cabinetry under the salad bar.
Dishmachine was not set up at time of inspection and its operating parameters were not assessed. Out-of-order RI freezer and proofer should be removed from facility if these will not be repaired and used.
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Restaurant representatives - add corrected or new information about Pizza Hut #1060, 5388 Oporto Madrid Boulevard, Birmingham, AL 35210 »