Club South, 1102 South 10th Street, Birmingham, AL 35205 - Restaurant inspection findings and violations



Business Info

Restaurant: Club South
Address: 1102 South 10th Street, Birmingham, AL 35205
Total inspections: 2
Last inspection: Mar 14, 2012
Score
(the higher the better)

85

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Premises, Free of litter, harborage.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Oct 7, 2011 85
  • Demonstration of knowledge: Approved course, other requirements met.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Mar 14, 2012 85

Violation descriptions and comments

Oct 7, 2011

4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold. Build up of mold inside the ice maker. The interior walls are slimy.
JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. Raid, windex, cleaners stored next to food containers, on counter tops, above cooler cases. Chemcals were placed underneath the warewashing sink at this time.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. The top of the ice maker where the scoop is stored is very dusty.
4-602.12 Clean microwaves at least every 24 hours. Build up of food debris inside the microwave.
4-301.12 Provide adequate stoppers for 3-compartment sink to allow immersion for washing and sanitizing. Only one drain stopper for the 3-compartment sink.
5-205.15 Repair plumbing. Hot water is shut off at the handsink, (bar).
6-501.114 Remove unnecessary items from inside the facility. From behind the bar & the storage room, where the ice maker is located.

The bar tender stated food has not been prepared in over a year. Handwashing signs provided at this time.

Mar 14, 2012

JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
4-501.116 Provide test strips with color chart for chlorine sanitizer.
5-103.12 Provide hot and cold water under pressure at the ware washing sink. To the handsink at the bar.
6-301.14 Post sign at all handsinks that notifies employees to wash hands.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.

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