Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Aug 10, 2011 | 90 |
|
Feb 9, 2012 | 95 |
3-501.14 Cool potentially hazardous food from 135 F to 41 F or lower within 6 hours, and from 135 F to 70 F or below within the first 2 hours of cooling time. Meat wraps 45F cooling since 08.09.2011. Wraps were voluntarily discarded at this time.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Pasta salad (86F) greater than 6 inches deep, cooling in a strainer vat inside the RI cooler.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate thermometer inside the produce cooler that contains cut melons
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer. Provide sanitizer for wiping cloths convenient to the fruit & vegtable prep station.
5-205.11 Cease using handsinks for any purpose other than handwashing. Using the handsink for utensils storage (fruit & veg. prep area).
Discussed with the PIC (Jennifer) transferring the pasta salad to shallow metal pans for quicker cooling.
Feb 9, 20124-202.11 Provide smooth, easily cleanable food contact surfaces. Cheese grater has damaged corners They are uneven and not smooth.
4-901.11 Allow utensils to air dry before stacking. Equipment stored wet-stacked.
Cooling procedures were in place and were working properly during inspection.
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Name |
Address |
Distance |
---|---|---|
Johnny Rockets | 331 Summit Boulevard, Birmingham | 0.00 miles |
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Flat Top Stir-fry Grill | 250 Summit Boulevard #100, Birmingham | 0.11 miles |
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Urban Cookhouse | 250 Summit Boulevard #102, Birmingham | 0.11 miles |
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