DRURY INN & SUITES BIRMINGHAM SE health score and inspection history

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Bag stored on shelving and apron hanging from shelving containing food and equipment.

Post sign at all hand sinks that notifies employees to wash hands.///No hand washing sign in bar area.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. ///Dim lighting in WI freezer.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jackets, aprons and keys on and hanging from dry storage shelving.