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Restaurant Inspection Detail

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Food Establishment Inspection Report
Violations cited in this report shall be corrected within the time
frames specified below, but within a period not to exceed 10 calendar
days for critical items or 90 days for non-critical items

COS (corrected on site) denotes violations that were identified, debited on the report,
and were brought into compliance during the inspection


Score:
78

Establishment Name:   MCWANE SCIENCE CENTER Permit Number:   16682
Address:   200 NORTH 19TH STREET BIRMINGHAM AL 35203 Smoke Free:   Yes
Inspected Date:   08/14/2012 Type:   Regular Critical Items:   4
Comments:  

ItemStatusPointsRemarksDescription
2*No52-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Numerous personal drinks with and without lids stored above single services items on shelf.// PIC has discarded.
Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
6*No53-501.16 Maintain potentially hazardous food at 135 F or above.// Five baked potatoes 99F-112F on make line--placed on line at 10AM. //PIC voluntarily discarded.
Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
7*No53-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.//Two containers of pepperoni 51F, two containers of ham 51F, tuna 51F, container of cold cuts 51F, three containers of grilled chicken 52F and cheese 51F stored in back DDRI cooler--air temperature of 54F was obtained by EHS and staff-calibrated thermometer.//PIC voluntarily discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below.// Tuna 50F on make line.//Staff voluntarily discarded.
Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
15*No54-602.11 Wash, rinse, and sanitize all utensils contaminated by improper handling.// Staff observed handling dirty equipment at dish machine and sanitized equipment at the same time without washing hands in between tasks.// EHS addressed issue and staff properly washed hands and rewashed, rinsed and sanitized equipment.
Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
17No14-601.11 Clean bottom of RI cooler.// Food spills and residue buildup in bottom cooler at the Build a Bowl station. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.// Heavy food buildup in bottom of hot holding unit. Underneath drink machine counters has large amount of standing water with mildew.// COS
Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
19No14-501.14 Clean corners of 3 compartment sink.// Residue in sinks.
4-501.14 Clean dish machine and attached equipment.// Curtains to dish machine have heavy residue buildup. 4-501.14 Clean the 3- compartment sink.// Dirty with residue in corners of sink.
Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.