BIG BAD BREAKFAST health score and inspection history

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knife at the make table cooler on the expo line is stored between-use in the crevice between equipment.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Dried food particles remaining on the underside of the blade ring and housing following cleaning after last use.

Store the clean, ready-to-use chill sticks in a clean location where they are not exposed to potential contamination./ An unwrapped chill stick is stored in the RI freezer in contact with the freezer bottom and beside food packages: store to chill stick(s) separately or covered or wrapped to protect from contamination.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 03 AUG 2026, score 80, is not posted.

Clean restroom exhaust vent covers.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the make table cooler at the service counter reading minimum 49F; milk, cream, and opened, aseptic packages of plant milks stored in the cooler >2 hours and measuring 49F were voluntarily discarded. Cease storing TCS food inside or on the top rail of this make table cooler until holding food at 41F<.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical warewashing equipment as specified in 7-204.11./ The sanitization rinse of the service counter dishmachine tested negative for chlorine on multiple, repeated runs of the machine. The supply lines to the bulk sanitizing chemical and detergent & rinse aid were discovered to be reversed. The lines were re-routed to their respective chemical supply containers and the lines were flushed, after which the sanitization rinse tested 100ppm.

Provide appropriate, readily accessible thermometers for all make tables and coolers./ An air temperature thermometer could not be located inside the make table cooler on the right-hand end of the expo line.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, and keep training up to date as required. Keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandler on duty with no documentation of current training; many foodhandlers with expired training.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knife at the make table cooler on the expo line is stored between-use in the crevice between equipment.

Provide paper towels at each handwashing sink./ Supply of paper towels at the handsink at the service counter was replenished during the inspection.

Provide appropriate, readily accessible thermometers for all make tables and coolers./ Missing air temperature thermometers in the cold holding drawer units on the cook line and in the mini-refrigerator at the waitstation upstairs were replaced during the inspection.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 04 DEC 2025, score 75, is not posted.

Post sign at all handsinks that notifies employees to wash hands./ A handwashing sign is not posted at the handsink in the rear prep area.

Ensure that outdoor storage receptacles used for refuse and materials containing food residue are leak-proof and pest-resistant./ The plastic plug in the wash-out opening at the bottom rear corner of the dumpster is badly damaged and broken-though, opening the receptacle to the exterior.

Store between-use utensils in a container of water at 135 F or above./ Utensils at the small make table cooler on the dishroom-end of the cook line are stored between-use in a container of water at ambient temperature.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease extractors were removed from the ventilation hood: keep the extractors installed when cooking and remove them for cleaning after cooking operations have concluded.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Food debris remaining on the underside of the blade ring and housing, and deck of the food slicer following cleaning after last use.

Post sign at all handsinks that notifies employees to wash hands.

Prevent a direct connection between the sewage system and any drain originating from equipment in which food or ice is placed./ The drain line from the ice machine in the upstairs storage room (RM 206; Mechanical) is directly tied into the drain line in the floor behind the machine.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

Discard gloves/wash hands properly at the handsink after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)./ The kitchen dishmachine operator, wearing gloves, loaded soiled utensils into the machine, then started to unload the clean utensils: he discarded his gloves and washed his hands correctly at the handsink after he was interrupted and directed to do so.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized./ Accumulated, dried, and impacted food residues on the feeder basket and internal parts of the Zumex Juicer machine. Upon disassembly of the machine, the internal parts were discovered to be badly damaged with cut, chipped, and missing surface material. Cease use of this machine until it is properly clean to sight and touch and sanitized; and the food contact surfaces of all parts are repaired or replaced to provide intact, smooth, and easily cleanable surfaces. Do not use the juicer again until verified by JCDH.

Provide appropriate, readily accessible thermometers for all make tables and coolers./ An air temperature thermometer is not provided in the cold holding drawer unit under the grill.

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./ Food debris remaining on the underside of the blade ring and housing, and deck of the food slicer following cleaning after last use. The shelving in the WI cooler and the can opener apparatus and base need to be cleaned.

4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The temperature gauge on the kitchen dishmachine is broken or inaccurate (the solution measured 120F>; the gauge needle never moved off 115F).

Store between-use utensils in a container of water at 135 F or above./ Utensils at the service counter and bar are stored between-use in a container of water at 109F.

6-301.11; 6-301.12 Provide soap and paper towels at the handsink at the bar.