Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 26, 2011 | 87 |
|
May 9, 2012 | 94 |
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.// Upon entering kitchen -left side of make line cooler on top is 46F and the right side of upper make line cooler is <41F and bottom portion of RI is 46F.// Grilled chicken, shredded cheese, rice,salmon, stored in BRI at 46F but were all removed from WI cooler at ambient temp of 37F, then placed in bottom RI cooler that is not at required temperature of 41F and below.//Staff adjusted temp & placed all PHF items back in WI cooler to re-chill.//Right side cooler was not in use but ambient temperature was 54F. Upper portion of make line cooler met required temperature of <41F .
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Buttermilk with expiration dates of 10/15/11 and 10/20/11 stored in WI cooler.
3-305.11 Store food at least 6 inches above the floor.// Box of salmon and bacon on floor in WI cooler. 3-307.11 Cover all food in storage.// Cooked shrimp,steak, pork belly and gumbo prepared yesterday evening stored in WI cooler-- not covered. 3-301.11 Provide utensil with handle for serving or dispensing // Several plastic containers without a handle used as scoops stored in seasonings and flour.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Dust buildup/debris on magnet knife holder on wall where clean knives are stored.
4-202.16 Replace damaged gasket on ice machine door.// Torn gasket on outer lid of ice machine.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.// Concentration was 200ppm.// PIC re-made solution at required concentration of 50ppm.
6-301.12 Provide paper towels or drying device at all hand sinks.// No paper towels at hand sinks near prep & dish room area at time of inspections. 6-301.11 Provide soap at all hand sinks.//No soap at hand sinks near prep & dish room area at time of inspections. 6-301.14 Post sign at all handsinks that notifies employees to wash hands.// no signs post at hand sink. 2-301.15 Cease washing hands in food preparation, service sinks, or any sink used for disposal of waste liquid.// Staff member in ware washing was observed leaving dish room to wash hands in prep sink near hand sink.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// Not posted at time of inspection. ADPH 420-3-22-.08 Post current permit in public view. Permit remains the property of JCDH.//Not posted at time of inspection.
PIC turns off coolers in kitchen at night to prevent from freezing up. EHS provided hand washing signs.
May 9, 20122-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. / Personal drink on prep table.
3-301.11 Provide utensil with handle for serving or dispensing food or ice. / Several cups without handle in dry goods.
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Restaurant representatives - add corrected or new information about Mix Bakery & Cafe, 1820 North 4th Avenue #D, Birmingham, AL 35203 »