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2. Alabama smaller cities
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4. Jefferson County, AL Restaurants

Business Info

Restaurant: Waffle House #724
Address: 9227 East Parkway, Birmingham, AL 35206
Total inspections: 6
Last inspection: May 24, 2012

Score
(the higher the better)
86

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Violation descriptions and comments

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months.
3-501.16 Maintain potentially hazardous food at 135 F or above./ Sausage gravy and chili holding > 2hrs in the buffet warmer on the cook line 99F-112F voluntarily discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below./ Mushrooms from can holding >2hrs in thermal pan on the make-line 53F; milk and half & half in pie cooler #2 61F-63F (air temperature 63F), all voluntarily discarded.
4-601.11 Provide effective cleaning of food contact surfaces./ Dried food residues on teaspoons in ready-to-use storage in the caddies: provide a prewash or soak as needed, then rewash any item with residue detectable to sight or touch when removing from the dishmachine.
4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use in contact with potentially hazardous food./ Ice scoop dirty; egg mixer heavily soiled with dried egg residue.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandlers wearing ornate ring; wristband.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ Pie case #2 air temperature 63F (cease storing PHF in this cooler until holding food at proper temperature).
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Most refrigeration units missing air temperature thermometers.
3-301.11 Provide utensil with handle for dispensing ice./ Dispensing ice from the machine with plastic bain marie.
4-601.11 Clean: mounting bracket for the egg mixer at the cook line; steam wells of the buffet warmers; ice scoop caddies at the soda fountains; interiors of the coolers and freezers.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ Soil and residue build-up on the underside of the shelf over the dish pit.
4-202.16 Replace the damaged door gasket and liner on the waffle batter cooler.
3-304.14 Store wet wiping cloths in sanitizing solution between-use./ Wet wiping cloths on work surfaces throughout the facility; no sanitizing solution for between-use stoage is set up.
6-301.12 Provide paper towels at all handsinks./ No paper towels provided at the handsink in the rear prep-warewashing area (supply was replenished during the inspection).
6-301.14 Post sign at the handsink in the rear prep-warewashing area that notifies employees to wash hands.
6-301.20 Provide waste receptacle at the handsink in the rear prep-warewashing area for disposal of paper towels.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Heavy accumulations of spilled grease, refuse, and other debris on the ground in the dumpster enclosure.
6-501.12 Clean facilities as often as necessary to maintain cleanliness./ Floors are very heavily soiled with food waste and grease under the cooking equipment and the dish pit.

No PRC maintained for current date; SEPT 03 is the most recent completed PRC on file. The facility copy of Risk Control Procedures is not posted or maintained on file. Discussed new online training option for foodhandlers.

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months./ Continuing violation under Official Notice #2L45001667 with compliance due 26 JAN 2012.
3-501.16 Maintain potentially hazardous food at 41 F or below./ Mushrooms from can, and diced ham holding >2hrs in thermal pans on the make-line 53F discarded; rehydrated hash browns in a thermal pan 51F, and egg-based waffle batter 55F, both holding <1hr ice-bathed and rechilled. Milk and half & half in pie cooler #2 58F-61F (air temperature 65F) voluntarily discarded. Repeat violation under Official Notice 2L45001669: 15 day notice of intent to suspend the permit issued.
4-601.11 Provide effective cleaning of food contact surfaces./ Dried food residues on spoons stored ready-to-use in the caddies; soiled food contact surfaces of plates and bowls stored for use over the cook line, all removed for cleaning & sanitizing. Repeat violation under Official Notice 2L45001670: 15 day notice of intent to suspend the permit issued.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ Pie case #2 air temperature 65F (cease storing PHF in this cooler until holding food at proper temperature).
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Missing thermometers in some of the refrigeration units.
3-307.11 Relocate food or position a catch pan to prevent contamination of food from the condensate leak in the RI cooler beside the ice machine.
4-202.16 Replace the damaged door gasket and liner on the waffle batter cooler.
5-205.15 Repair condensate leak in the RI cooler beside the ice machine.
6-501.12 Clean the floors as often as necessary to maintain cleanliness./ Some accumulated food wastes remaining on the floors under the cooking equipment; floors dirty in the dry storage room.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Condensation of grease in the vent hood over the grill (grease extractors-filters are not installed).

A replacement copy of the Risk Control Plan based on PRC monitoring procedure was provided to management, and this was posted in the facility for employee reference during the inspection. Compliance inspection; previous inspection score 68. 15-day notice of intent to suspend the permit issued due to repeated critical item violations.

2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler wearing a wristband.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Thermometers missing in some of the refrigeration units.
4-202.16 Replace damaged door gasket and liner on the waffle batter cooler.
6-501.12 Clean the floors as often as necessary to maintain cleanliness./ Some accumulated food wastes on the floors under the cooking equipment; floors dirty in the dry storage room.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles (R)./ Condensation of grease in the vent hood over the grill (grease extractors-filters are not installed).
6-202.11 Provide end caps for all light shields in the fixtures over the cook line.

Notice of intent to suspend the permit to operate is abated. Risk Control Plan based on PRC monitoring procedure is posted: maintain all procedures as stipulated and keep the plan posted for manager and employee reference.

4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ Thermometers missing in some of the refrigeration units (R).
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures./ Unable to locate a food thermometer.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing.
4-501.110 Provide wash solution temperature in stationary rack, hot-water sanitizing dish machine at a minimum of 150F for dual temperature machine./ Wash solution temperature reading 140F.
3-304.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Storage solution for cloths tested negative for chlorine.
5-205.15 Repair: condensate leak in the RI cooler beside the ice machine; leak from the water supply line to the handsink at the dishpit; leak from the handsink drain trap in the womens restroom.
6-301.12 Provide paper towels at the handsink in the warewashing and rear prep area./ No paper towels supplied at the handsink (a waste receptacle for towel disposal will also be needed).
5-501.113 Keep dumpster side door closed.
5-501.113 Keep waste grease receptacle closed.
4-204.11 Provide exhaust ventilation systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Condensation of grease in the vent hood over the grill (R).
6-202.11 Provide end caps for all light shields in the fixtures over the cook line (R).
6-303.11 Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulb in fixture at the cook line.

No PRC monitoring of holding temperatures and dishmachine sanitization has been completed today, and there are no PRC records maintained on file.

3-501.16 Maintain potentially hazardous food at 41 F or below./ Air temperature of the storage cooler in the commissary reading 60F; stored ham, beef steaks, half & half cuplets and quarts (73), milk, raw chicken 53F-58F voluntarily discarded and denatured: cease storing PHF in this cooler until holding food at proper temperature.
4-601.11 Provide effective cleaning of food contact surfaces./ Food residues on the interiors of food pans and egg mixing spoons in ready-to-use storage, all removed from use for cleaning and sanitizing.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.
2-302.11; ADPH 420-3-22-.02 (4)(b) Keep fingernails trimmed so that fingernails do not extend beyond the finger.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below./ Storage cooler in the commissary is not holding temperature.
4-302.12 Provide appropriate, readily accessible thermometer in the egg cooler./ Corrected on-site.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright./ Scoop stored on a dirty surface on top of the ice machine.
4-601.11 Clean the doors, interiors, and shelves of all coolers./ Equipment is very dirty; cooler door handles are heavily soiled with food residues (evidence of missed handwashing).
4-602.12 Clean and sanitize the coffee carafes at least every 24 hours.
4-301.12 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing.
3-304.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Storage solution for cloths tested negative for chlorine (corrected on-site).
6-301.11 Provide soap at the handsink in the warewashing and rear prep area.
6-301.20 Provide a waste receptacle for paper towel disposal at the handsink in the warewashing and rear prep area.
6-301.12 Provide paper towels at the handsink at the dishpit.
5-501.113 Keep the dumpster side door closed (R).
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled trash on the ground in the dumpster enclosure.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness./ Floors dirty under equipment at the dishpit and on the cook line; walls soiled and greasy on the cook and food prep line.
6-501.11 Repair or replace detached wall base tiles under the warewashing sink.

No PRC monitoring of holding temperatures and dishmachine sanitization has not been completed since 29 APR; PRC records on file show that data recording is not consistently maintained. The Risk Control Plan contingent to the permit approval is not posted; replacement provided: KEEP THE PROCEDURE POSTED FOR MANAGEMENT AND EMPLOYEE REFERENCE.

3-501.16 Maintain potentially hazardous food at 135 F or above./ Sausage gravy in the buffet warmer 95F, voluntarily discarded.
3-501.14(B) Cool PHF prepared from ingredients at ambient room temperature to 41F or below within 4 hours. PHF > 41F in cold holding due to improper cooling procedure following preparation at room temperature./ Rehydrated hash browns on the make table and in the RI cooler 44F-65F; mushrooms from can on the make table 47F, all voluntarily discarded. Hash browns were left overnight at room temp after rehydrating; mushrooms were not pre-chilled before loading on the make table.
4-601.11 Provide effective cleaning of food contact surfaces./ Food residues on the egg mixing spoons in ready-to-use storage, all removed from use for cleaning and sanitizing. Repeat violation under Official Notice 2L45001799; a notice of intent to suspend the permit to operate may be issued for continuing non-compliance.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers./ No air temperature thermometer located in the RI cooler beside the grill.
3-304.12 Store utensils on a clean, sanitized surface in a protected location./ Slicing knives stored between-use in the crevice of the lid of the make table.
3-304.14 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Storage solution for cloths tested in slight excess of 200ppm; solution was remixed to 100ppm during the inspection.
5-501.113 Keep the dumpster side door closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled trash and grease on the ground in the dumpster enclosure.

No PRC monitoring conducted for current date; PRC records on file show that data recording is not consistently maintained (3rd shift is routinely skipped). The permit to operate is contingent upon compliance with the Risk Contol Plan provided by MidSouth Waffles: KEEP THE PLAN POSTED FOR REFERENCE, AND MAINTAIN THE PROCEDURE AS DETAILED.

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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