THE NEIGHBORHOOD @ VESTAVIA HILLS - MANOR health score and inspection history

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting located near the dish machine and ware washing 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.//Clean bottom of containers holding utensils.

(B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited).//PIC could not locate an irreversible method for the dish machine during the regular inspection.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/replace damaged floor tiles throughout the facility with special attention to areas around the 3-compartment sink.

Provide safe, unadulterated, and honestly presented food.//Molded Bell peppers observed in the WI cooler and Welted/discolored Shredded lettuce observed in the RI cooler located next to the serving line.//COS//PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// 3 pans of Baked Potatoes 120F-127F and 1 pan of Baked Chicken 121F-133F.//COS//PIC reheated all items to above 165F prior to the end of the regular inspection.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drains throughout the facility. Clean all piping located under ware washing and dish machine area.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed in throughout the facility.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)// Wiping towel and Plastic Wrap observed used as a stopping mechanisms in the 3-compartment sink.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean slicer blade observed soiled in storage.

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.//Clean bottom of the RI cooler holding salad bar items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to WI Cooler and WI Freezer.// Clean ceiling vent cover located in the main prep area.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under the 3-compartment sink.

Allow utensils to air dry before stacking.//Bowls observed wet stacked.//COS//PIC WRS bowls prior to the end of the inspection.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under hood vent.