Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 31, 2011 | 91 |
|
Jan 6, 2012 | 85 |
|
May 17, 2012 | 94 |
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.
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
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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Name |
Address |
Distance |
---|---|---|
Snapper Grabber | 521 Montgomery Highway, Vestavia | 0.00 miles |
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Restaurant representatives - add corrected or new information about Bistro V, 521 Montgomery Highway #112, Vestavia, AL 35216 »