Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 11, 2011 | 87 |
|
Feb 7, 2012 | 90 |
|
May 15, 2012 | 87 |
3-301.11 Use gloves or utensils to handle ready to eat food.//Employee handled cooked rice with bare hands.//COS - rice discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Several containers of cooked rice was stored in WI cooler with dates of 10/05/11 - 10/10/11 at temperatures of 48 F.//COS - All rice was discarded.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean ice machine door. 4-601.11 Clean bottom of RI freezer.
4-903.11 Store clean equipment and utensils covered or inverted.//COS
5-501.113 Keep dumpster closed.
3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Cease thawing shrimp in standing water.//COS
4-501.14 Clean dish machine and attached equipment regularly.//COS
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.
4-903.11 Store clean equipment and utensils covered or inverted.//Invert forks and spoons stored in utensil caddy so that handles will be touched.
5-205.11 Provide access to handsinks at all times.//Both handwashing sinks were occupied at beginning of inspection - (1) was filled with towels and (2) was covered with a tub.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls behind counter where cups are stored.//Clean walls in kitchen around prep sink and grill.//Clean ceiling tiles in kitchen area.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.//Replace blown light bulbs in kitchen and under ventilation hood.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
3-301.11 Use gloves or utensils to handle ready to eat food.//Use gloves when preparing salads.//COS - salads were discarded.
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.//Cooked rice from 05/14/12 stored in WI cooler at 51F - 53F.//COS - rice was discarded.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean fountain drink covers.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, and ceilings throughout facility.//Clean ceiling tiles in kitchen where dust accumulation is present.//Clean walls in kitchen area.//Clean floors in bar area. 6-501.11 Repair or replace damaged or missing ceiling tiles.//Replace damaged ceiling tile in mens restroom.
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Distance |
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Restaurant representatives - add corrected or new information about Ichiban Japanese Restaurant, 620 Old Towne Road, Vestavia, AL 35216 »