SLICE HOMEWOOD health score and inspection history

Provide easily accessible and legible data plate (NSF sticker) for the bar dishmachine.

Store single service articles and single-use articles in a location where they are not exposed to contamination./ Unwrapped, assembled, ready-to-use pizza boxes are stored in the public hallway to the restrooms where they are not visible for monitoring by food employees.

Provide water at a temperature of at least 100F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink at the waitstation measured maximum 82F on repeated, extended runs of the water (a point-of-use water heater is installed on this handsink).

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 Report remains the property of JCDH./ Inspection report 08 DEC 2025, score 75, is not posted (an outdated report from 30 APR 2025, rating 91, is displayed).

Store single service articles and single-use articles in a location where they are not exposed to contamination./ Stacks of unwrapped and assembled, ready-to-use pizza boxes are stored in the hallway to the restrooms where they are not visible for monitoring by food employees.

the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Build-up of food residue and particles inside the blade guard and on the underside of the blade ring.

Keep the waste-grease receptacle closed.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./ Thawed, ROP packaged salmon is stored inside the WI cooler.

5-205.11; 6-301.12 Provide access to handsinks at all times; and provide paper towels at each handwashing sink./ A storage shelf blocking access to the handsink in the rear prep area was moved away during the inspection; and, the supply of paper towels at the same handsink was replenished.

Provide an easily accessible and legible data plate (NSF sticker) for the bar dishmachine.

Post sign at the handsink at the bar that notifies employees to wash hands.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized./ Can opener with accumulated, impacted, and dried food residues on the blade was removed from its work-table mount during the inspection and placed into soaking solution to prepare for cleaning and sanitizing during the inspection. W-R-S the can opener as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use.

Store single service and single-use articles at least 6 inches above the floor./ Packages of disposables on the floor in the storage outbuilding.

Provide wash solution temperature in a chemical sanitizing dishmachine at a minimum of 120F./ The wash solution temperature of the kitchen dishmachine measured 112F-115F on over 8 repeated runs of the machine.

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 establishment is attempting to use on-site food safety training, but there is only one CFSM on staff: provide JCDH classroom or online food safety training for all food employees.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Employee personal drinks are stored on work surfaces in the food operations areas.

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.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Build-up of food residue and particles inside the blade guard and on the underside of the blade ring.

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