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4. Jefferson County, AL Restaurants

Business Info

Restaurant: Tsoikee Asian Bistro
Address: 2531 Rocky Ridgeroad, Suite 107, Vestavia, AL 35243
Total inspections: 3
Last inspection: Jul 24, 2012

Score
(the higher the better)
78

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Violation descriptions and comments

3-501.16 Maintain potentially hazardous food at 41 F or below. Raw beef in reach in make line cooler at 54F. Discarded. Do not overfill cold holding well so that food items may stay at required temperature of 41F or below at all times.
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. Raw beef stored above raw shrimp in walk in cooler.
3-307.11 Cover all food in storage. Food items in walk in cooler stored uncovered.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean shelving in walk in cooler. Replace or resurface to provide a smooth and cleanable surface.
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens. Dirty Ladder leaning on top of food items in dry storage.

Temperature of Kitchen was 95F during inspection.

3-501.15 Cease cooling food at room temperature. Cooked rice cooling at room temperature. Cooked at 12:30pm at 125F in large plastic tub. Take measure to cool rice in metal pans in walk in cooler until temperature reaches 41F or below. 3-501.15 Use rapid cooling equipment or an ice bath to cool food. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Placing hot foods in plastic tubs to cool.
3-307.11 Cover all food in storage. Food stored uncoverd in walk in freezer, cooler and on top of make line counter (top shelf).
3-304.12 Store between-use utensils in running water. Ice cream scoop stored in standing water.
3-304.12 Store utensils left inside containers of non-potentially hazardous foods with handles above the top of the food. Dry Rice/sugar scoops stored with handle down in product.
4-904.11 Protect unwrapped single service utensils from contamination. Single service large aluminum pans stored under large tool box on shelf in back stgorage area.
6-501.114 Remove unnecessary items from inside the facility. Remove unused equipment and broken equipment from facility. 6-501.114 Remove equipment that is not used or no longer functional from facility.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Men's toilet room is soiled and has peeling wall paper. Clean floors under equipment in wait station.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Remove peeling wall paper in mens toilet room and resurface to provide smooth and cleanable surface.

Raw chicken being prepped at the time of inspection at 38F. Large amounts removed from refrigeration for prep. Take measures to remove small amounts of food prodcuts from temperature control to prep. This will prevent food from rising into the temperature danger zone.

3-301.11 Use gloves or utensils to handle ready to eat food. Employee using cup with his hands to scoop ice not using utensil. Scoop was down in ice employee used ungloved hand to remove scoop. EHS instructed employee to remove all ice from bin. 2-301.14 Wash hands at station for at least 15 seconds when returning from outside the work area. Employee did not wash hands when returning to warewashing and to prep/cook station. 2-301.14 Wash hands for at least 15 seconds after any potential contamination. .2-301.14 Wash hands after handling soiled utensils. Employee did not wash hands before washing equipment and utensils and before handling clean equipment.
3-301.11 Use gloves or utensils to handle ready to eat food. Using hands to handle lemons at drink station. Employee retrieved utensils during inspection.
3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours. No date marking being used. All food items removed from the original containers combined with other ingredients not date marked and several noodle/rice dishes and cooked chicken in walk in cooler not date marked.
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. Sanitizer tested negative at dish machine.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. Employee did not know how to set up three compartment sink. Employee Was not properly wash, rinsing and sanitizing equipment and utensils.
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. Clean all surfaces after prepping with an approved sanitizer. Employee using cleaning product alone not using sanitizer after prepping raw food items.
6-501.111 Provide effective rodent control. Several areas with large amounts of rodent droppings. At warewashing area, dry storage area and behind equipment.
3-305.11 Store food at least 6 inches above the floor. Food on shelving in walk in cooler not stored 6 inches off the floor. Shelving is 4 inches off the floor. Food/beverages stored on the floor at drink station.
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. Raw chicken stored above other food items in walk in cooler/freezer. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Food stored in containers in direct contact with dirty wall not covered.
3-307.11 Provide separation between packaged raw animal products of different species. Raw beef/chicken/pork stored in direct contact with each other in walk in cooler.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floors underneath all equipment. Pull moveable equipment from walls and clean behind to remove food spillage and heavy dirty build up. Clean wall at main prep area/prep sink side/ to remove yellow greasy/dirty build up. Clean floors in walk in cooler/freezer to remove food spillage. Clean floors in dry storage. Clean spills in dry storage.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. Several areas of walls not smooth and cleanable. Take measures to Smooth out walls to provide a smooth and easily cleaned surfaced, so that cracks and crevices can be cleaned properly.
Clean all floor drains to remove foul odor and moldy build up. Provide proper drain covers using food strainers to catch food. Not cleaning food strainers.
6-501.11 Repair damaged floor in WI cooler. Walk in cooler floor is soft to walk on and is not properly attached allowing for water/condensation to build underneath flooring.
6-501.11 Regrout tile flooring. Tile flooring in main food prep area is missing and has damaged grout. 6-501.11 Repair or replace damaged base tiles. Several corners of cove base tile damaged/missing.

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Takes reservations:

Yes No

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