3014 ALLISON BONNETT MEMORIAL DR, Hueytown, AL, 35023
Scores and violations below reproduce the information published by the Jefferson County Department of Health.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Heavy black residue build up in WI cooler door gasket.
Sanitize all utensils and food contact surfaces after cleaning and before use.//EHS employee washing dishes without sanitizing.
Clean hand sinks as often as necessary to keep them clean.
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 drink on prep table.
Store frozen TCS food that is being slacked in a refrigerated unit at 41 F or below once it is no longer frozen.//Fries that have been slacked are being kept on prep table shelves.
5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak WI freezer.
Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used to line shelves throughout establishment. Cardboard used to cover top of fryer not currently in use.
Allow utensils to air dry before stacking.//Wet stacking of pans on clean dish rack.
Label all toxic items not in original containers with the common name of the product (Pf).//Unlabeled spray bottle full of cleaning chemical. Dish detergent stored in old bbq sauce bottle.
Store raw animal products below and away from produce and ready to eat foods. (preventive)//Raw chicken stored over containers of mixed juice and raw vegetables. Raw pork stored over raw vegetables.
Store raw animal products below and away from produce and ready to eat foods. (preventive)//Raw fish and chicken stored above RTE chopped vegetables in WI cooler.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.//Sanitizer bucket with 0ppm of chlorine. 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.//Wet wiping clothes stored on counter.
Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean pans on dish rack with food residue. COS pans will be re-washed, rinsed, and sanitized.
Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Provide soap at all handwashing sinks in kitchen.//COS
Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used throughout facility to catch grease spillage.
