Vjs Cafe on The Runway, 5100 East Lake Boulevard, Birmingham, AL 35217 - Restaurant inspection findings and violations



Business Info

Restaurant: Vjs Cafe on The Runway
Address: 5100 East Lake Boulevard, Birmingham, AL 35217
Total inspections: 2
Last inspection: Jun 20, 2012
Score
(the higher the better)

86

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • 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.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Thermometers provided, accurate, conspicuous.
  • Wiping cloths; clean, use limitations, stored.
Dec 19, 2011 87
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • 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.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Wiping cloths; clean, use limitations, stored.
Jun 20, 2012 86

Violation descriptions and comments

Dec 19, 2011

4-601.11 Repair dish machine and wash, rinse, and sanitize in 3 compartment sink until repair is verified by JCDH. / Dish machine tested negative for chlorine sanitizer
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. / No thermometer in make table cooler
3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Raw sausage stored over RTEF in WI cooler
3-305.11 Store food at least 6 inches above the floor./ Multiple produce items stored on floor-COS
4-601.11 Clean shelves and bottoms of refrigerator and freezer. Clean storage shleves in ware washing area and food storage area. 4-601.11 Clean tops of stoves and ovens. Clean sides of equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean door gaskets on RI coolers
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wet wiping cloths stored on counter tops
6-501.18 Clean handsinks as often as necessary to keep them clean.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor and walls where needed.

Jun 20, 2012

3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking. / Greens 63F to 67F, Potatoes 68F to 77F, Grilled Chicken 45F to 48F all cooling in WI cooler - Placed in WI between 7am and 8am this morning. / Boiled eggs 52F in RI cooler cooling
3-501.16 Maintain potentially hazardous food at 135 F or above. Pasta 97F to 99F stored in single serving bags stored on counter (not in hot holding or cooling) / Meatballs 117F to 165F (larger portions of meat were much lower temperature).
3-501.15 Cease wrapping or covering food until cooled. Place cooling food on top shelf of cooler or freezer.3-501.15 Use rapid cooling equipment or an ice bath to cool food. Use shallow pans that facilitate heat transfer when cooling food.
3-305.11 Store food at least 6 inches above the floor. / Box stored on floor in WI cooler
3-304.12 Store kitchen utensils so that only the handles are touched.
4-601.11 Clean shelves and bottoms of refrigerator and freezer. Clean storage shleves in ware washing area and food storage area. 4-601.11 Clean tops of stoves and ovens. Clean sides of equipment. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Clean door gaskets on RI coolers
4-602.13 Clean outside of food storage containers. Clean drink nozzle holder in bar area.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Wet wiping cloths stored on drain board of dish machine
6-501.18 Clean handsinks as often as necessary to keep them clean.
4-402.11 Provide seal between hand washing sink and adjoining wall.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Clean floor and walls where needed.

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