Demetris Barbecue, 1901 South 28th Avenue, Birmingham, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Demetris Barbecue
Address: 1901 South 28th Avenue, Birmingham, AL 35209
Total inspections: 2
Last inspection: Dec 15, 2011
Score
(the higher the better)

91

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Aug 5, 2011 86
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Wiping cloths; clean, use limitations, stored.
Dec 15, 2011 91

Violation descriptions and comments

Aug 5, 2011

3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours./Boston butts #2 in warmer 90F and 96F/ management discarded3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating./ use oven, not warmer
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold.4-602.11 Wash, rinse, and sanitize can opener blade after each period of continuous use, or at least every 4 hours.4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use./juicer
3-501.15 Use shallow pans that facilitate heat transfer when cooling food./ peas
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager./ sour cream July 18, 2011 WIC
4-601.11 Clean shelves and bottoms of refrigerator and freezer./ clean shelves in WIC4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ kitchen equipment
5-205.15 Repair plumbing./ leaks at 3 compartment sink and at AC unit condensate line

Dec 15, 2011

3-501.16 Maintain potentially hazardous food at 135 F or above.// one-door warmer in front/ white chili 127F and outer portions of sliced meat-small amount 99F/ corrrected/ product on top shelf/ management discarded products
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./ meat spice
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ racks in walk-in cooler
4-501.14 Clean dish machine and attached equipment/ delime dishmachine.//Data plate missing on dish machine
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment./ too much sanitizer

Correction by supervisor: The inspector had inadvertently entered the comment regarding the missing data plate for the dish machine under #10. The notation was properly moved to #19. Both categories had been marked for other items, so the score was not affected.

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