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Business Info

Restaurant: Sea Land Fish and Chips
Address: 8236 Rugby Avenue, Birmingham, AL 35206
Total inspections: 4
Last inspection: Jun 4, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Personal drinks stored on the work tables in the prep area: provide a designated location for employees to store drinks where contamination cannot result.
3-501.16 Cease holding potentially hazardous food without time and temperature control./ Holding raw chicken wings par-cooked <165F in the fryer basket for cooking on customer order; or, for return to refrigerated storage with no control for time and attainment of the respective critical limit.
6-501.111 Provide effective pest control./ Flies active throughout the food operations areas; many roaches seen in the cabinet of the handsink vanity in the dishroom.
4-901.11 Allow utensils to air dry before stacking.
4-903.11 Store single service articles at least 6 inches above the floor./ Boxes of disposables stored on the floor.
6-501.12 Clean plumbing fixtures as often as necessary to keep them clean./ The lid of the grease trap beneath the warewashing sink is heavily soiled with food waste and grease.
6-301.11 Provide soap at the handsink in the prep area.
6-301.12 Provide paper towels at the handsink in the prep area.
5-205.11 Provide access to the handsink in the prep area at all times./ Access to the handsink in the prep area restricted by the open hallway door; foodhandlers were observed going all the way into the dishroom to use the handsink (prep area handsink was moved to this location without review or approval from JCDH).
6-501.114 Maintain premises free of litter and harborage, and remove unnecessary items from the building exterior./ Excessive accumulation of racks and crates, discarded cabinetry on the side of the building.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable walls./ Bare wood trim and framing; unfinished tile wall around the handsink in the prep area (facility remodeled without review or approval from JCDH).
6-501.12 Clean the floors as often as necessary to maintain cleanliness./ Accumulated grease and food waste on the floors under the cooking equipment and the warewashing sink.
6-501.11 Repair or replace base tiles detached from the wall under the warewashing sink.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease condensing on the ceiling of the vent hood canopy, dripping from the edge of the canopy and the top of the filter mounts.
6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat and smoke./ Incomplete capture of smoke from the cooking equipment by the vent hood; air hot and stagnant around the cook line.
6-501.14 Clean ventilation hood filters./ Grease build-up on the filters installed in the hood over the fryers.
8-201.11 Submit properly prepared plans and specifications to the regulatory authority for review and approval BEFORE remodeling the food establishment./ Food operations areas remodeled without approval from JCDH; continuing violation under Official Notice pending satisfaction of all requirements of the food rules and approval from the health department.

Regular scored inspection initiated upon observation of extensive deficiencies during complaint investigation. Seafood COO disclosure notice is NOT posted.

7-202.12 Use only pesticides labeled for use in a food establishment./ Hot Shot residential ant & roach spray removed from the premises during the inspection.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Not thermometer located in the prep cooler.
4-202.16 Repair or replace the damaged and deteriorating handsink vanity in the warewashing area.
6-301.12 Provide paper towels at the handsink in the employee restroom.
5-501.113 Keep the dumpster lid and side door closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Some trash on the ground around the dumpster.
6-501.11 Repair or replace damaged and detached wall base tiles under the warewashing sink and behind the RI freezer.

The manager completed ServSafe at JCDH on 06.30.11; proof of participation (course letter/manager card) must be maintained in possession or on file in the establishment. The seafood COO disclosure notice is NOT posted.

6-501.111 Provide effective pest control./ Live roaches seen in the kitchen and inside the handsink vanity in the dishroom.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ New employee working with food and not wearing a hair restraint.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ No thermometer located in the prep cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Work tables and equipment in the kitchen dirty and greasy; interior of the prep cooler is very dirty.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ Floors soiled and greasy under and behind equipment; dust build-up on vent covers in the kitchen and in the restroom.
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens./ Dust mop stored with the mop head next to clean utensils.

Provide training for new foodhandlers; discussed new online food safety training option. Seafood COO disclosure notice is NOT posted.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ No proof of current food safety training foodhandlers on duty is provided.
ADPH 420-3-22-.03(a) Cease advertising or labeling a food item as catfish unless it is fish classified within the family of Ictaluridae./ Catfish advertised on menu boards (USA farm-raised); product in stock for service as catfish is Swai from Vietnam.
4-302.12 Provide appropriate, readily accessible thermometer for all make tables./ No thermometer located in the prep cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Interior of the prep cooler is very dirty; work table and interior of the vent hood canopy are soiled and greasy.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing.
6-501.114 Maintain premises free of litter and harborage, and remove unnecessary items from the building exterior premises./ Excessive accumulation of racks, crates, and cast-off items.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 06 FEB 2012, score 89, is not displayed.

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Takes reservations:

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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