Uab Hospital Jefferson Towers Finishing Kit, 619 South 19th Street #802, Birmingham, AL 35294 - Restaurant inspection findings and violations



Business Info

Restaurant: Uab Hospital Jefferson Towers Finishing Kit
Address: 619 South 19th Street #802, Birmingham, AL 35294
Total inspections: 2
Last inspection: Mar 28, 2012
Score
(the higher the better)

92

Restaurant representatives - add corrected or new information about Uab Hospital Jefferson Towers Finishing Kit, 619 South 19th Street #802, Birmingham, AL 35294 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Dressing rooms provided. Employee designated areas properly located. Living/sleeping quarters separation.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
Nov 15, 2011 88
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
Mar 28, 2012 92

Violation descriptions and comments

Nov 15, 2011

3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging, contamination, discoloration, mold, unusual odors, etc. / In Catering walk-in cooler in catering food carts: 60 molded meat and cheese sandwiches, 60 molded Texas caviar salads / All molded foods voluntarily discarded / COS; abated
4-703.11 Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F./ Dishmachine was ran sanitization hot water temperature gage registered 122F, used min/max thermometer max hot water temperature 147F, rechecked again max hot water temperature 143F/ Cease use of dishmachine. Use 3 compartment sink to wash, rinse and sanitize food equipment and utensils.
4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH./ note Service technicians discovered the booster heater was broken.
3-501.15 Do not wrap or cover food until cooled.
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.
In walkin cooler 2 covered large , deep pans of Drs vegetable soup 141F, 140F
6-403.11 Locate facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, or utensils.
Catering area chef coat stored over uncovered food containers in prep area of kitchen. Catering coat improperly stored in catering clean equipment storage area.

Note: Catering order of meat and cheese sandwiches being delivered in a cardboard box. Recommend Cambro or similar insulated containers for transporting potentially hazardous food. 12 additional containers of soup being cooled in an ice bath during the inspection.

Mar 28, 2012

3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc./ In RI cooler open bags of tuna salad on their side in a tray of liquid with odor/ COS all potentially hazardous food not in safe condition voluntarily discarded/ abated
4-601.11 Clean shelves and bottoms of refrigerator and freezer.
Clean the shelves in needed refrigeration units.
4-602.11 Clean fan covers on RI coolers and/or RI freezers.
4-602.12 Clean food contact cooking and baking equipment at least every 24 hours.
Clean the interior sides and catch trays in the warmers.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
Clean the stainless storage shelves below the prep tables in the catering area.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.
Clean the floors in the kitchen around equipment, under prep tables, and storage shelves.
Clean the walls in the kitchen in needed areas. Clean the outside walls and remove food spills from the walkin coolers and freezers that face the kitchen. Clean the wall above the refrigeration where the residue from the ceiling occurred.
Clean the ceiling above the refrigeration where the leak occurred.

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Distance

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