Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 23, 2011 | 97 |
|
Jan 9, 2012 | 96 |
|
May 25, 2012 | 95 |
3-501.17 Discard commercially prepared potentially hazardous food when past the manufacturers date limit.
Buttermilk 8/21 out of date.
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the shelves in the needed refrigeration units.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
Clean the sides of the ice machine.
Clean the storage shelves below the prep tables.
Clean the grease build up from the sides of the heating lamp stainless shades.
4-501.12 Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Cuttting board for small maketable, and cutting board near the toaster. Take corrective action.
I discussed the Alabama Seafood Labeling Law with Scott Green, the General Manager.
Jan 9, 20123-301.11 Provide utensil with handle for serving or dispensing food or ice.
Large stainless bowls were stored in the large containers of chili and sauce. Use scoops for dispensing with handles extended out of the food.
4-601.11 Clean cabinet doors.
Clean the doors on the reachin refrigerators and freezers in the stock room.
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
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 storage shelves below the grill, and below the prep counters.
4-501.12 Surface such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Take corrective action for the cutting board for the small sandwich maketable.
4-501.14 Clean the 3 compartment sink.
The restaurant food thermometers were calibrated during the inspection.
May 25, 20124-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the shelves and door track in front refrigerator, and other 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 sides of the fryers, warming lamp shields, ingredient storage shelf below prep tables.
4-501.12 Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Take corrective action on the cutting board near the fryers.
6-501.114 Remove unnecessary items from inside the facility.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings.
Make repairs to the opening in the back wall above the prep table in the kitchen.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.
Clean the ceiling tiles in the kitchen in needed areas.
Clean the floors underneath and between the kitchen equipment.
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