Jasons Deli, 583 Brookwood Village Mall, Birmingham, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Jasons Deli
Address: 583 Brookwood Village Mall, Birmingham, AL 35209
Total inspections: 2
Last inspection: Jun 1, 2012
Score
(the higher the better)

93

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Storage, handling, drying of clean equipment, utensils.
Sep 30, 2011 93
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
Jun 1, 2012 93

Violation descriptions and comments

Sep 30, 2011

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following concentrations: 50 ppm to 100 ppm. / / Dish machine tested negative for sanitizer- COS- Tested positive for chlorine after priming sanitizer line
3-501.15 Use rapid cooling equipment or an ice bath to cool food. Cease placing cooling PHF on serving line until it is 41F or below. / Pasta cooling in ice bath - removed from ice and placed on serving line at 52F- COS- Placed back on ice
4-903.11 Store clean, sanitized utensils in a self draining position to air dry. / Wet stacking

Jun 1, 2012

3-501.15 Cease wrapping or covering food until cooled. Meat slices (55F) individually portioned (plastic bags), cooling inside the Walk-In.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Same meat slices, three layers high, cooling in a deep pan.
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food or in a clean, protected location. Handle of the tongs is resting on the bread, (salad bar).
4-901.11 Allow utensils to air dry before stacking. Wet stacking the lexan food pans.
5-501.113 Keep dumpster closed. Side door is left open.
6-501.14 Clean restroom exhaust vent cover. Build up of lint on the vents, (mens & womens).
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. Less than 40 foot candles of light above the tables, (prep station).

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