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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:
94

Establishment Name:   SAN MIGUEL MEXICAN RESTAURANT Permit Number:   18686
Address:   201 GREENSPRINGS HIGHWAY BIRMINGHAM AL 35209 Smoke Free:   Yes
Inspected Date:   08/11/2011 Type:   Regular Critical Items:   0
Comments:  

ItemStatusPointsRemarksDescription
9COS13-501.15 Use shallow pans that facilitate heat transfer when cooling food.3-501.15 Cease cooling food at room temperature./ verda suce
Cooling methods. Facilities to maintain product temperature. Plant food cooking.
13No13-307.11 Store raw shell eggs below and away from ready to eat food./ WIC
Food contamination prevented during storage, preparation, display, handling, other.
17No14-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ gasket on prep coolers
Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
21No13-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine./ too much sanitizer
Wiping cloths; clean, use limitations, stored.
22No14-904.11 Store unwrapped utensils so that only the handles are touched.
Storage, handling, drying of clean equipment, utensils.
37No16-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas./ light on hood
Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.