3-501.16 Maintain potentially hazardous food at 41 F or below. Ham 50째F, turkey 55째F, and ham and turkey mixture 51째F. Food items were discarded prior to the end of the inspection. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. RI make line cooler 50째F. Owner stated that he will have RI cooler serviced immediately. 4-502.13 Cease the reuse of single service articles for food service. Facility reusing large containers of hot sauce, barbecue sauce, and spices. Containers have looped handles that cannot be washed, rinsed, and sanitized properly. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Accumulation of residue on the backsplash behind the grill and on the walls inside of the WI cooler. 6-501.11 Repair or replace damaged base/floor tiles throughout the facility. 6-501.14 Clean restroom exhaust vent cover. Accumulation of dust and residue on the exhaust vent covers inside of the restroom.
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