BROOKDALE PLACE health score and inspection history

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 food service establishment 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.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ The facility utilizes on-site training; CFSMs have not registered their certification with the health department: register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location (the facility was notified on inspection 21 JUL 2025 to implement compliance with this requirement).

Store single service and single-use articles at least 6 inches above the floor./ Boxes of disposables on the floor in the office between the kitchen and dining room.

Install a splatter shield on the handsink in the dishroom on the side next to the exit ramp of the dishmachine to prevent contamination of clean utensils on the ramp.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, and condensation./ Incomplete capture of steam from the dishmachine by the ventilation system; heavy steam throughout the room during machine operation.

(A)(2) Maintain TCS food at 41 F or below.// Pulled pork, prepared 12/22/2025, stored in WI cooler at 47F-51F. -COS Discarded.// Salads in single service containers inside of RI cooler 52F. -COS Moved to WI cooler

Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Bananas stored beside sanitizer bucket under prep table.// Utensils stored under steam table plumbing. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.// Install splash guard at hand sink in ware washing area.

Cook poultry, wild game and any stuffed product containing TCS food to at least 165 F for at least 15 seconds.// Baked chicken breast 137F-140F. -COS Reheated to 165F