9917 PARKWAY E, Birmingham, AL, 35215
Scores and violations below reproduce the information published by the Jefferson County Department of Health.
Repair or replace ventilation hood systems and devices (including filters).// Light blown under ventilation hood.// Part of ventilation hood missing.
(B) Loosely cover or uncover food until cooled.// Raw chicken in WI unit covered while cooling.
Keep dumpster doors and lids closed.// Dumpster door open.
Provide safe, unadulterated, and honestly presented food.// Condensate leaking onto produce in WI cooler. -COS Vegetables in bags relocated to appropriate shelving in WI cooler. Items not stored in bags (Celery) discarded
(A)(2) Maintain TCS food at 41 F or below.// Raw shells eggs, raw chicken, mozzarella cheese, Pico de Gallo, whole milk, shredded cooked chicken, steak, raw fish, cooked slaw, cooked white rice and cut cabbage in WI cooler 45F-52F. -COS Items moved to second WI cooler shared with convenience store or discarded based on time in cooler .// Pork and cheese in make table cooler 47F. -COS Discarded
4-501.11(A) Maintain equipment in good repair (general).// Ambient temperature of WI cooler 47F.
Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Handwashing sink located near two door RI housing beverages reached a maximum temperature of 82F.
Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with standing water, allowing fruit flies and larvae to accumulate in refuse area.
Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Aluminum foiling lining prep table under grill.
Cease the reuse of single-service and single-use articles for food service.// Cease storing raw meat in single service containers.
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.// Provide a CFSM on premises. JCDH 2.2 Provide food safety training for all food handlers as required.// FH certificate not provided for employees on duty.
Provide safe, unadulterated, and honestly presented food.// Cabbage stored in grocery bag. -COS Discarded
(A)(2) Maintain TCS food at 41 F or below.// Raw steak stored on counter between 47F-54F. -COS Moved to WI cooler.// Raw shell eggs (63F) sitting at room temperature. -COS Moved to WI cooler
3-501.16(A)(1) Maintain TCS food at 135 F or above.// Eggs in hot holding 114F. -COS Reheated
Store food at least 6 inches above the floor.// Containers of raw chicken, raw fish, and bananas stored on floor.
3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Cooked beef and rice in WI cooler not date marked. -COS Date marked
Allow utensils to air dry before stacking.// Various pots and drinking glasses wet stacked on clean equipment shelving.
4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher.// Employee washing dishes without sanitizing equipment.
