AMC VESTAVIA HILLS 10 - MAIN health score and inspection history

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)RI cooler doors (across from 3 comp. sink) has food residue. (2) Lid (RI cooler on line) with raw chicken has chicken debris. (3) WI cooler and freezer has food debris on floor and under shelves.

Clean restroom exhaust vent cover.///Restrooms vents on both sides have accumulation of dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Walls and floors around and under 3 compartment sink have black residue, debris and buildup.

(A)(2) Maintain TCS food at 41 F or below.///Diced tomatoes/pico tempted at 51. COS placed in WI cooler.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards on make tables and colored cutting boards showing heavy use.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///No one on premises during inspection with FSMC.

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.///4 half gallons of milk dated 4/9/26. Discarded.

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.///Bottom shelf of RI freezer (by fryer) has food debris. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Doors on make table and on RI coolers and freezers have dried food residue. (2) Counters of drink station and drink machines have food and drink residue.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Handle of RI cooler (milk) missing parts of handle has sharp metal.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors throughout kitchen have heavy accumulation of grease and food debris.

Clean restroom exhaust vent cover.///All restrooms have large accumulation of dust.

Change dry wiping cloths when visibly soiled.///Cloth laying on pizza make table heavy soiled with pizza sauce.

3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding.///Cheese for nachos temped at 110-121, placed on flat top to get above 135F.

Clean restroom exhaust vent cover.///All restrooms have large accumulation of dust. 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.///Repair or replace exhaust fans in all restrooms.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards and cutting boards on make table showing heavy use.

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.///Bottom shelf of make table for pizza has sauce splatter. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Gaskets on make table and on RI coolers and freezers have black residue. (2) Counters of drink station and drink machines have food and drink residue. (3) WI cooler and freezer has food debris on floor and under shelves.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors throughout kitchen have heavy accumulation of grease and food debris.

Clean hand sinks as often as necessary to keep them clean.///All hand sinks in kitchen and prep area have residue. 6-501.12 Plumbing fixtures as often as necessary to keep them clean.///All drains and drain covers throughout kitchen have food and black residue.