Sunnybrook Learning Center, 1560 Bessemer Road, Birmingham, AL 35208 - Restaurant inspection findings and violations



Business Info

Restaurant: Sunnybrook Learning Center
Address: 1560 Bessemer Road, Birmingham, AL 35208
Total inspections: 2
Last inspection: Mar 7, 2012
Score
(the higher the better)

93

Restaurant representatives - add corrected or new information about Sunnybrook Learning Center, 1560 Bessemer Road, Birmingham, AL 35208 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
Oct 25, 2011 91
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Mar 7, 2012 93

Violation descriptions and comments

Oct 25, 2011

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 25 ppm at 120 F or higher; 50 ppm at 75 F or higher; or, 100 ppm at 55 F or higher/utensils in the 3 sanitizing compartment tested negative for sanitizer. Explained correct procedure for setting up the compartment for sanitation/COS-sanitizing compartment is set up with 100ppm of chlorine.
3-501.15 Cease cooling food at room temperature/oatmeal was cooling down at room temp for about an hour before it was put into the refrigerator. 3-501.15 Cease wrapping or covering food until cooled/oatmeal covered with a lid while cooling down.
3-305.11 Store food at least 6 inches above the floor/boxes with baby food stored on the floor/COS
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/repair walls in the storage area.

Mar 7, 2012

3-501.15 Cease cooling food at room temperature. spaghetti cooling on the stove top.
3-501.15 Cease wrapping or covering food until cooled. Spaghetti cooling in a covered plastic storage container.
The spaghetti was voluntarily discarded at this time.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Plastic storage containers are not labeled, (sugar, cereal, grits, etc.).
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. RI cooler door gasket.
4-603.16 Rinse utensils after washing and before sanitizing. Washing, sanitizing then rinsing.
4-901.11 Allow utensils to air dry before stacking. Towel drying of clean dishes.
5-205.15 Repair plumbing. The warewashing sink leaks.
6-304.11 Provide mechanical ventilation to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors. Employee restroom is not vented.

New day care regulation & requirements provided this date.

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