Bistro V, 521 Montgomery Highway #112, Vestavia, AL 35216 - Restaurant inspection findings and violations



Business Info

Restaurant: Bistro V
Address: 521 Montgomery Highway #112, Vestavia, AL 35216
Total inspections: 3
Last inspection: May 17, 2012
Score
(the higher the better)

94

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Aug 31, 2011 91
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Thermometers provided, accurate, conspicuous.
Jan 6, 2012 85
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Storage, handling, drying of clean equipment, utensils.
May 17, 2012 94

Violation descriptions and comments

Aug 31, 2011

2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Personal drinks with no lids stored on make table next to wells containing food and near clean glasses.//COS
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing.//Cease using glove(s) as stopper in 3 compartment sink.
4-903.11 Store clean equipment and utensils covered or inverted.//Store pans covered or inverted.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling tiles throughout both kitchen and warewashing areas.//Clean floors between equipment (stoves, RI cooler, etc.) in kitchen area.

Jan 6, 2012

2-401.11 Store employee food in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//COS 3-301.11 Use gloves or utensils to handle ready to eat food.//EHS observed staff use bare hand contact to remove chicken salad from spoon.//COS
3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Vegetable soup cooked 01/06/12 was stored on shelf above stove at 78 F. FSE staff shall keep food cold (41 F or below) or hot (135F or below) by providing enough equipment to do so.//COS - soup was discarded.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. 4-302.12 Provide appropriate, readily accessible thermometers for all coolers.
3-301.11 Provide utensil with handle for serving or dispensing food or ice.//Provide utensil with handle for serving ice stored in rear ice machine.//COS - utensil was discarded.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling tiles throughout facility especially above prep table in rear kitchen area. 6-501.14 Clean restroom exhaust vent cover.//Clean exhaust vent covers and adjacent ceiling tiles in both restrooms.
ADPH 420-3-22-.08 Post current permit in public view. Permit remains the property of JCDH.//Current permit was not posted at time of inspection.//COS ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Inspection report is not posted in a conspicuous place inside FSE.//COS

May 17, 2012

3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking.//Cool grilled chicken and boiled eggs cooked today to 41 F or below before placing on make line.//COS - Chicken and eggs were placed back in cooler to continuing cooling. 3-501.16 Maintain potentially hazardous food at 135 F or above.//Maintain black-eyed peas at 135 F or above.//COS - peas were discarded.
4-901.11 Allow utensils to air dry before stacking.//Allow metal pans and bowls on racks to ari dry before stacking.

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