Surins Thai Bowl & Sushi Bar, 2100 North 3rd Avenue #100, Birmingham, AL 35203 - Restaurant inspection findings and violations



Business Info

Restaurant: Surins Thai Bowl & Sushi Bar
Address: 2100 North 3rd Avenue #100, Birmingham, AL 35203
Total inspections: 2
Last inspection: Mar 29, 2012
Score
(the higher the better)

91

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • In use, between use, food/ice dispensing utensils properly stored.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
Nov 4, 2011 95
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Mar 29, 2012 91

Violation descriptions and comments

Nov 4, 2011

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, 2012

3-501.16 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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