Zoes Kitchen, 323 Summit Boulevard, Birmingham, AL 35243 - Restaurant inspection findings and violations



Business Info

Restaurant: Zoes Kitchen
Address: 323 Summit Boulevard, Birmingham, AL 35243
Total inspections: 2
Last inspection: Feb 9, 2012
Score
(the higher the better)

95

Restaurant representatives - add corrected or new information about Zoes Kitchen, 323 Summit Boulevard, Birmingham, AL 35243 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Thermometers provided, accurate, conspicuous.
  • Wiping cloths; clean, use limitations, stored.
Aug 10, 2011 90
  • Food contact surfaces characteristics. Single service/use used when required.
  • Storage, handling, drying of clean equipment, utensils.
Feb 9, 2012 95

Violation descriptions and comments

Aug 10, 2011

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, 2012

4-202.11 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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