1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants

Business Info

Restaurant: Kaylyns
Address: 306 North 18th Street, Bessemer, AL 35020
Total inspections: 4
Last inspection: Jun 20, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months. / No one at establishment with up-to-date certification of accredited program.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. / One employee with expired card, and no one else with documentation.
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. / WI cooler has an ambient temperature of 46 F, and RI cooler has an ambient temperature of 56 F.
3-501.16 Maintain potentially hazardous food at 41 F or below. / Raw shell eggs 56.5 F, Milk 58 F, Butter 53 F, and Buttermilk 58 F. COS-Manager discarded all PHF.

3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. / Several dry foods in plastic storage containers without labels.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. / RI cooler and WI cooler without thermometers. Digital thermometer on RI cooler not reading correctly, and thermometer on WI cooler not reading correctly.
3-301.11 Provide utensil with handle for serving or dispensing food or ice. / Small metal bowl used as scoop in sugar container, and small plastic bowl used as scoop in flour container.
4-602.12 Clean microwaves at least every 24 hours. / Microwave visibly soiled.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / All cooking equipment (especially hot holding unit) visibly soiled on sides, front, etc. .
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil. / Bottom shelf of microwave table (beside fryer station) visibly soiled and grease accumulation has damaged this shelf.
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. / RI cooler door not closing properly.
4-202.16 Replace damaged gasket on freezer door. / Bottom gasket on RI freezer door torn.
4-402.11 Provide seal between ware washing sink and adjoining wall. / 3 compartment sink pulling away from wall.
3-305.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. / Sanitizing solution less than 50 ppm and has detergent mixed in solution.
5-205.15 Repair condensate leak in RI cooler. / Heavy condensate leak in top of RI cooler.
5-205.15 Repair plumbing. / 3 compartment sink faucet not securely attached to sink.
4-402.11 Provide seal between hand washing sink and adjoining wall. / Kitchen hand sink pulling away from wall.
6-301.12 Provide paper towels or drying device at all hand sinks. / No paper towels at kitchen hand sink.
5-205.11 Cease using handsinks for any purpose other than handwashing. / Used ice and straws from drinks in front handwashing sink.
5-501.11 Provide a concrete or asphalt storage surface for outdoor waste handling units. / Grease receptacle is on the ground.
6-501.14 Clean restroom exhaust vent cover. / Dust accumulation on restroom exaust vent covers.
6-501.11 Repair or replace damaged or missing ceiling tiles. / Missing ceiling tiles at back kitchen door, and vent/tile missing over kitchen prep table.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Wall behind warewashing sink in back room damaged and paint peeling.
6-202.15 Protect outer openings from entry of insects and rodents. / Small gap at bottom of back kitchen door.
7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles. / Radio and linens sitting on top of 2 bags of flour.

3-501.15 Cease wrapping or covering food until cooled, and/or place cooling food on top shelf of cooler or freezer. / Several pans of food in RI cooler and WI cooler covered while cooling.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. / Several food items in WI cooler without label and date marks.
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. / New thermometer provided, but battery is dead.
4-602.12 Clean microwaves at least every 24 hours. / Inside top of microwave soiled.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 200 ppm chlorine. / One sanitizing bucket testing less than 10 ppm for chlorine. COS-Manager corrected.
5-205.15 Repair plumbing. / Leak at 3 compartment sink faucet.
6-301.12 Provide paper towels or drying device at all hand sinks. / No paper towels at kitchen hand sink. No paper towels in mens restroom.

Abated NOV# 2L57001641. Documentation provided.

3-501.16 Maintain potentially hazardous food at 135 F or above. / All food in hot holding unit with temperature ranging from 15-130 F. COS-Employee reheated food to appropriate temperature.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. / 1 bag onions and 1 box of bell pepper stored directly on WI cooler floor.
4-202.16 Replace damaged gasket on freezer door. / RI freezer door with torn gaskets.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Floors visibly soiled under and around kitchen equipment, especially under and around frying area and in corners. Other areas of kitchen and dish room soiled, especially shelves, etc. Foor sink drains under 3 compartment sink and in dish room with mold accumulation.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Several areas of kitchen and dish room with 10-20 foot candles of light. Replace old bulbs and old light shields to increase lighting.

7-202.12 Use only pesticides labeled for use in a food establishment. / One can Hot Shot Kitchen spray located in cleaning storage closet.
7-102.11 Label all toxic items not in original containers with the common name of the product. / One spray bottle in kitchen without label. One spray bottle in cleaning storage closet without label.
3-501.15 Cease wrapping or covering food until cooled. 3-501.15 Place cooling food on top shelf of cooler or freezer. / Large covered, plastic container of cooked dressing stored on lower WI storage shelf.
3-305.11 Store food at least 6 inches above the floor. / Large bags of onions stored directly on WI cooler floor. WI cooler bottom storage shelves sitting about 1 inch above floor; leafy green vegetables on bottom storage shelf touching floor. Shall store food 6 inches above floor. 3-307.11 Store raw shell eggs below and away from ready to eat food. / Raw shell eggs stored in WI cooler on shelf above vegetables.
4-501.11(B), 4-201.11, 4-202.16 Repair or replace damaged door gasket. / Hot holding oven door with loose gasket. 4-501.11(B) Equipment shall be maintained in a state of good repair and meet the requirements specified under the Food Code parts 4-1 and 4-2. / WI cooler inside door handle broken.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. / Utensil storage tray with clean forks and spoons sitting directly on kitchen handsink. Large cooking pot stored directly under warewashing sink on floor. Large cardboard box stored on 3 compartment sink drainboard holding clean utensils; additional utensil storage is needed. 4-903.11 (B) Store clean, sanitized utensils in a self draining position to air dry. / Many baking pans stored wet on back warewashing counter.
5-501.11 Provide outdoor storage for refuse, recyclables, and returnables that is nonabsorbent, smooth, durable, leakproof, and pest-resistant. / No outdoor trash receptacles on-site; trash sitting beside building outside.
6-501.14 Clean restroom exhaust vent cover. / Dust accumulation on restroom exaust vent covers. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Wall behind warewashing sink in back room damaged and paint peeling. Bottom of back kitchen door in bad repair. 6-501.12 Clean WI cooler floor. / WI cooler floor soiled under storage shelves. 6-501.12 Clean ceiling and/or wall vent covers. / Ceiling air filter vents in kitchen with dust accumulation. Kitchen ceiling dusty. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Small area of floor in mop room with absorbent wood; tile missing.

5-403.12 Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. / Leaking roof gutter above back kitchen door; water pooling outside at back door drain.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Alabama small cities
2. Alabama smaller cities
3. Alabama
4. Jefferson County, AL Restaurants