Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Dec 7, 2011 | 97 |
|
Apr 9, 2012 | 90 |
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.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers wearing wristwatches and wristbands.
6-301.12 Provide paper towels at all handsinks./ No paper towels supplied at the handsinks in the rear prep-warewashing area and the service counter.
Roll-up glass doors on the restaurant street front may not be opened unless tight-fitting, intact screening is installed. Certified Managers must register with JDCH and have the CFSM cards in possession or on file when working. Post the seafood COO disclosure notice in public view. Provided employee health handbook, and discussed new online training option for foodhandlers.
Apr 9, 20123-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours./ Black beans that were reheated within 10 minutes for hot holding on the buffet warmer 114F-125F; reheat temperture was not measured and verified: beans returned to the oven and reheated to 165F>. Verify food temperature with the food thermometer when reheating food for hot holding.
3-501.15 Cease cooling food at room temperature, do not wrap or cover food until cooled, and use shallow pans that facilitate heat transfer when cooling food; or, use rapid cooling equipment or an ice bath to cool food.
Observed multiple errors in methods used to cool batch prepared foods: wrapped pans; bulk plastic storage tote of refried beans; large covered containers of stocks, and bulk container of cooked chicken cooling at room temperature; all broken down into shallow pans to cool uncovered under refrigeration or in an ice bath.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./ Slicing knives stored at the work table in the rear prep area in the crevice between the table and the wall.
6-301.12 Provide paper towels at the handsink at the bar/service counter (R).
5-205.11 Provide access to handsinks at all times./ Cease restricting access to the handsink in the warewashing-rear prep area with stored items.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink at the bar/service counter maximum 75F.
6-301.20 Provide waste receptacles at all handsinks with paper towels./ No waste receptacle provided at the handsink at the cook line.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females./ Lid is missing on the receptacle provided.
Disposable forks are provided for serving the bar fruit: reminded that there may be no bare hand contact with RTE food, including bar garnishes.
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Name |
Address |
Distance |
---|---|---|
Sugar, Inc. | 69 Church Street, Birmingham | 0.02 miles |
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Mafiaozas | 2 Dexter Avenue, Birmingham | 0.05 miles |
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