Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Nov 4, 2011 | 95 |
|
Mar 29, 2012 | 91 |
7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. / Hand soap on shelf with beverage glasses at bar handsink.
3-304.12 Store utensils in a clean, protected location. / Knife for cutting sushi placed in handsink.
HAACP plan verified. 11/4 = 4.01, 10/27 = 4.02, 9/4 = 4.00. No corrective measures required. However, documentation of corrective actions in past verified.
Mar 29, 20123-501.16 Maintain potentially hazardous food at 135 F or above. / Sticky rice 73F, coconut soup 107F
3-304.13 Cease the use of linens or napkins in contact with food, except to line a container for the service of dry foods.3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Linen towel laying on top of carrots. Tongs for raw chicken too close to bean sprouts on prep line.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Many cloths lying all over kitchen.
4-903.11 Store single service articles at least 6 inches above the floor. / Box of plates on storeroom floor.
5-205.15 Repair slow or inoperative drain (indoor or outdoor). / Drain slow at handsinks in dishroom and on prep side.
HACCP plan verified. 3/29 = 4.0, 3/7 = 4.01, 2/16 = 4.02
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Restaurant representatives - add corrected or new information about Surins Thai Bowl & Sushi Bar, 2100 North 3rd Avenue #100, Birmingham, AL 35203 »