Wenonah High School, 2800 Southwest Wilson Avenue, Birmingham, AL 35221 - Restaurant inspection findings and violations



Business Info

Restaurant: Wenonah High School
Address: 2800 Southwest Wilson Avenue, Birmingham, AL 35221
Total inspections: 3
Last inspection: May 21, 2012
Score
(the higher the better)

92

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
Sep 13, 2011 90
  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Wiping cloths; clean, use limitations, stored.
Jan 18, 2012 86
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • 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.
May 21, 2012 92

Violation descriptions and comments

Sep 13, 2011

3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.///Mac & Cheese stored in hot-holding unit at 125 F.//3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating.
3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.//Two pans of beef tips stored in WI cooler///Date on beef tips pans 8/26/2011///Beef tips discarded by manager.

Jan 18, 2012

3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.//3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating.//Steak patties on steam table between 124-127 F.///3-501.16 Maintain potentially hazardous food at 135 F or above.
3-501.16 Maintain potentially hazardous food at 41 F or below.///Pasta salad in RI cooler at 48 F.//Pasta salad was made on 1/17/2012.//RI cooler temperature at 37 F.///Salad discarded by manager.
2-103.11 Prohibit unauthorized persons from entering kitchen.///Students in kitchen during the time of the inspection.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Sanitizer above 200 ppm and contain detergent..
6-301.11 Provide soap at all hand sinks.

May 21, 2012

3-501.17 Cease the sale, use, or service of all potentially hazardous food prepared in-house after 7 days when stored at 41 F or below.//Pan of cooked ground hamburger meat stored in WI cooler on 5/11/2012.//Food item discarded by manager.//3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.
4-904.11 Keep single service articles that are intended for food or mouth contact in the original individual wrap, or provide approved dispenser.//4-904.11 Protect unwrapped single service utensils from contamination.//Foam plates and serving trays in dry storage.//4-903.11 Store single service articles at least 6 inches above the floor.//Box of plastic forks on floor in serving area.
5-103.12 Provide hot water under pressure at handsink next to WI cooler.
5-501.113 Keep dumpster closed.//Dumpster side doors open.

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