Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 23, 2011 | 94 |
|
Jan 9, 2012 | 91 |
3-305.11 Store food at least 6 inches above the floor.
Do not store the chicken on the skewers so close to the floor. Prevent contamination.
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the inside shelves of the reachin coolers, and clean the shelf in the beer cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
Clean the stainless storage shelves near the tandoori oven.
4-903.11 Store clean, sanitized utensils in a self draining position to air dry.
4-901.11 Allow food containers to air dry before stacking.
Wet stacking food pans.
5-205.15 Repair plumbing.
Mkea repairs to the cold water faucet handle at the kitchen hand sink.
6-301.12 Provide paper towels or drying device at all hand sinks.
No paper towels at the kitchen hand sink.
I discussed the Alabama Seafood Labeling Law and the Alabama Catfish Law with the owners son, Subash Karki who was the person in charge.
Jan 9, 2012ADPH 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 documentation of one designated person with certification from an accredited program.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil.
Provide a handle on the oven door in the back of the kitchen.
5-205.15 Repair condensate leak in the 3 door RI freezer .
6-201.11 Provide smooth, nonabsorbent, easily cleanable floors, walls, and ceilings.
Make wall repair to the wall behind the 3 compartment sink, and in other areas in the kitchen as needed.
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.
The digital food thermometer for the restaurant was calibrated with the owner during this inspection.
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