Costas Famous Barb Que Llc, 613 Springville Road, Birmingham, AL 35215 - Restaurant inspection findings and violations



Business Info

Restaurant: Costas Famous Barb Que Llc
Address: 613 Springville Road, Birmingham, AL 35215
Total inspections: 2
Last inspection: Jun 18, 2012
Score
(the higher the better)

77

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Presence of insects, rodents, other pests. Animals prohibited.
Dec 28, 2011 91
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • 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.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Presence of insects, rodents, other pests. Animals prohibited.
Jun 18, 2012 77

Violation descriptions and comments

Dec 28, 2011

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher. Dish machine does not have sanitizer in it. Provide effective sanitation.
6-501.111 Provide effective insect control. Insects observed in reach-in cooler that is not in use.

Jun 18, 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. Employee personal drinks in multiple coolers improperly stored.
3-501.16 Maintain potentially hazardous food at 41 F or below. 3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH. Point of use cooler by grill line not maintaining product temperature.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. Dishes stacked as clean with food residue on them.
6-501.111 Provide effective insect control. Presence of roaches, presence of flies observed.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Interiors and exteriors of all equipment.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours. Smoker racks.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. 6-501.11 Regrout tile flooring. Provide maintenance to walls and corners that have sustained damage.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean everything.
6-501.14 Clean ventilation hood filters.6-501.14 Clean air ducts and filters to prevent contamination.

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