Zoes Kitchen, 1819 North 5th Avenue, Birmingham, AL 35203 - Restaurant inspection findings and violations



Business Info

Restaurant: Zoes Kitchen
Address: 1819 North 5th Avenue, Birmingham, AL 35203
Total inspections: 3
Last inspection: Apr 10, 2012
Score
(the higher the better)

93

Restaurant representatives - add corrected or new information about Zoes Kitchen, 1819 North 5th Avenue, Birmingham, AL 35203 »


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.
  • Storage, handling, drying of clean equipment, utensils.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
Jul 25, 2011 94
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Dec 6, 2011 92
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Apr 10, 2012 93

Violation descriptions and comments

Jul 25, 2011

3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours.// Containers of chicken salad and Orzo pasta were prepared Friday 07/22/2011 but had no date mark

4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Clean utensils are stored directly above dirty dishes at 3-compartment sink.

Hours of Operation 10am-4pm

Dec 6, 2011

3-501.16 Maintain potentially hazardous food at 41 F or below.// Cut melons 46F stored in upper RI cooler on make line ready for use.//Staff placed on ice bath to re-chill to proper required temperature of <41F at the end of inspection. Chicken kabobs stored in bottom pull out cooler 52F ready for use just prepared prior to inspection.//Staff placed in RI cooler to re-chill.
3-501.15 Cease wrapping or covering food until cooled.// Several packs of deli meat(ham & turkey) 47F sliced prior to inspection, wrapped in plastic wrap underneath RI cooler. Pans of chicken wraps prepared this morning prior to inspection covered with plastic stored in DD RI cooler.
3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.// Open pita bread and sliced bread are stored next to hand sink.
3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container.// Several scoops observed with handle laying in foods (pasta salad, chicken salad and orza pasta).

Apr 10, 2012

3-501.16 Maintain potentially hazardous food at 41 F or below.// Chicken kabobs 51F stored in bottom pull out cooler below grill was prepared 1 hour prior to inspection.// PIC pulled and placed in freezer to re-chill to proper temperature.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris and food on kitchen floors.

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