URBAN COOKHOUSE - HOMEWOOD health score and inspection history

(B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls; and, loosely cover or uncover food until cooled./ During the inspection, covered and stacked containers of cooked pasta found in the WI cooler were spread out in a single layer, with the lids ajar, to allow the food to continue cooling under refrigeration.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive condensation./ Condensation drippage from the HVAC vent between the handsink and the make table cooler on the expo line onto a storage rack and the floor, and from the HVAC vent and utility lines in the ceiling in front of the self-service counter onto the floor.

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables)./ Observed a foodhandler portioning brownies into a food container with bare hands: he put on foodhandling gloves after he was interrupted and directed to do so.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Food safety training records for employees are not available for inspection.

Store food wrapped, in packages or in covered containers to prevent contamination./ Ice cream is stored uncovered in the freezer in the rear prep area. A open pan of chicken salad is on the speedrack in the WI cooler beneath produce boxes that are stacked on top of it.

Keep the dumpster side door closed.

Provide multi-use food contact surfaces that are smooth and in good condition./ A frayed and deteriorating wire food strainer and badly damaged spatulas with chipped blades were voluntarily discarded during the inspection.

Allow utensils to air dry before stacking./ Food pans are stacked wet.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandlers on duty who are overdue for food safety training.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.

HB 235 Prominently display a sign sufficient to put the public on notice that the designated outdoor dining area is available for the use of patrons with pet dogs./ Signage as required per the Pet Dogs in Outdoor Dining waiver that was approved 23 MAY 2025 is not posted at each public entrance.

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.

Reheat food to at least 165 F for at least 15 seconds within 2 hours./ Red pepper soup in the buffet warmer, 115F-119F, and multiple pans of mac & cheese in the hot food holding cabinet, 77F-116F, which were just reheated for service were returned to the oven and reheated. The mac & cheese, however, which was returned to the hot holding cabinet, measured maximum 161F and was returned to the oven to continue reheating to >165F. Use the food thermometer provided to verify that food is reheated to 165F> BEFORE loading into hot holding equipment; take corrective action as needed.

4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris./ Food residue remaining on the underside of the blade housing of the food slicer and the backsplash of the shake mixer following cleaning after last use. The shelving in the WI cooler needs to be cleaned.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises./ Live roaches of all life stages active inside the mechanical housing of the dishmachine and on the wall surfaces behind it.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Light is too dim in the rear prep area (blown bulbs in fixtures).