TRUSSVILLE SOCIAL health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Sliced tomatoes, rice, sliced cheese, sliced deli meat, and lettuce temping 47-52F degrees. PIC COS by placing items on an ice bath.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease residue/old food buildup on floors underneath and behind equipment.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Encrusted grease and residue buildup on exterior of cooking equipment 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Old food residue in interior of microwave

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Salmon completely thawed still in packaging.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on RI cooler

Provide safe, unadulterated, and honestly presented food.// Shredded cheese with visible mold. PIC COS by discarding.

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. // Previous inspection report not posted.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Salmon completely thawed still in the packaging. PIC COS by opening and completely removing the salmon

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Shredded chicken and chicken wings hot holding between 107-122F degrees. PIC COS by reheating to 165F.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Accumulation of encrusted grease inside fryers 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Grease/residue buildup on exterior of equipment (2) Clean bottom of RI coolers to prevent residue/debris accumulation 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Old food/debris inside and around seal of microwave.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease buildup/old food on the floors underneath and behind equipment (2) Dusty vent covers throughout food area specifically above hot-holding and dish machine area (3) Buildup in flood drains underneath dish machine and 3-compartment sink

Allow utensils to air dry before stacking.// Metal containers stacked wet

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on RI cooler

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease buildup/old food on the floors underneath and behind equipment. (2) Dusty vent covers throughout food kitchen area specifically above hot-holding steam table and dish machine area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring throughout food kitchen area

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers on duty with food safety training not readily available and expired.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Gallons of whole milk with a use by date of Nov 11, 2025

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Shredded chicken and chicken tenders in hot holding temping 125F degrees. PIC COS by reheating to 165F and placing on functioning hot holding table.

Provide safe, unadulterated, and honestly presented food.// Container of raw chicken tenders stored in RI cooler with mold. PIC COS by discarding.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on RI coolers.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Brown residue buildup inside soda gun nozzles in bar area.

Cease using hand sinks for any purpose other than handwashing.// Observed ice being dumped in HW sink in bar area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Grease/residue buildup on exterior of equipment (2) Clean bottom of RI coolers to prevent residue/debris accumulation.