Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 18, 2011 | 95 |
|
Mar 13, 2012 | 96 |
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the refrigeration and freezer shelves in needed units.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
Clean the lid on the ice machine.
4-301.13 Provide drainboard, utensil racks, or tables large enough to accommodate all soiled and clean utensils.
Numerous dirty dishes on the floor in the kitchen.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.
Clean the floors between the kitchen equipment, and clean the floors under the equipment.
Clean the ceiling tiles in the kitchen.
Clean the walls behind the cooks line equipment.
Secure the screen on the backdoor to the kitchen.
6-501.14 Clean ventilation hood filters and hood.
I discussed the Alabama Seafood Labeling Law with the Maureen Holt, the owner. I gave her an Online Food Handler class bulletin. I discussed record keeping of the shellfish tags with Mrs. Holt.
Mar 13, 20123-501.17 Discard commercially prepared potentially hazardous food when past the manufacturers date limit. / 2 opened gallons of milk out of date 03/06
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy.
2 thermometers in RI maketables not accurate.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.
Clean the stainless wall behind the cooks line.
Clean the ceiling tiles in needed areas in the kitchen.
6-201.11 Provide smooth, nonabsorbent, easily cleanable floors, walls, and ceilings.
Finish the wall repair and paint the wall next to the reachin single door freezer in the kitchen.
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Address |
Distance |
---|---|---|
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