The Egg & I, 4741 Chace Circle, Suite 105, Hoover, AL 35244 - Restaurant inspection findings and violations



Business Info

Restaurant: The Egg & I
Address: 4741 Chace Circle, Suite 105, Hoover, AL 35244
Total inspections: 3
Last inspection: Jul 11, 2012
Score
(the higher the better)

96

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
Sep 15, 2011 96
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Demonstration of knowledge: Approved course, other requirements met.
  • Storage, handling, drying of clean equipment, utensils.
Jan 25, 2012 92
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Jul 11, 2012 96

Violation descriptions and comments

Sep 15, 2011

3-501.15 Cease wrapping or covering food until cooled. Use rapid cooling equipment (freezer) or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food. Note: Suggested to management to pre-chill potentially hazardous canned food before putting them in cold holding.
3-302.15 Wash raw fruits and vegetables thoroughly to remove soil and other contaminants. /Employee was observed cutting cantaloupe prior to washing it.
4-601.11 Clean storage shelves and exteriors of equipment throughout the kitchen.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
5-501.116 Clean grease receptacle.

Jan 25, 2012

JCDH 2.2 Provide food safety training for all food handlers as required. /Several employees had cards that were expired. JCDH 2.2 Provide food safety training for new employees within 21 days of hire.
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.
3-501.15 Cease wrapping or covering food (i.e. deli meats, cut melons) until cooled. Use shallow pans that facilitate heat transfer when cooling food.
4-601.11 Clean storage shelves and inside plastic storage containers used to hold single use lids.
4-901.11 Allow utensils to air dry before stacking.

Jul 11, 2012

4-204.115 Repair temperature gauge for sanitizing rinse on dish machine.
4-901.11 Allow utensils to air dry before stacking.
5-205.15 Repair condensate leak in RI make table cooler.
5-501.113 Keep dumpster closed.

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