BACK FORTY BEER COMPANY BIRMINGHAM health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floor behind cook top has debris present. (2)Fan covers in WI cooler have accumulation of dust.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) Food debris on bottom of RI freezer (2) Gaskets on make table for salad and in back (next to RI freezer) have black residue visible.

Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles.///Employee outside with apron on (returned to work without changing)

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knives placed between make table and cabinet.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light in hood out.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets on several make tables has food debris and residue.