83  Score

Smoke Free Y
Inspection Type Regular
Inspected Date 7/18/2019
18-404.11 Immediately discontinue operations and notify the Regulatory Authority if an imminent health hazard may exist, such as inadequate refrigeration./ The establishment was found on inspection operating without the WI cooler functioning to maintain TCS food at 41F<.
53-501.16 (A)(2) Maintain TCS food at 41 F or below./ WI cooler air temperature minimum 51F; sizeable quantities of stored raw beef, bacon, and chicken, milk gallons, dairy dessert mix, half & half, smoked sausage, bologna, whole ham, cooked beans, cooked vegetables, mashed potatoes, and dairy cheese measuring 48F-58F were voluntarily discarded. Cease storing TCS food in the WI cooler until holding food at 41F<.
14-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Grease accumulation on the exterior of the deep fryers; heavy frost build-up inside the chest freezer in the rear of the building; the steam table wells need to be cleaned.
14-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil./ Freezer positioned on brick support; bare wood supports for the fan unit inside the WI cooler #2; peeling paint on the shelves in the WI cooler.
55-203.14 Provide backflow prevention device at all faucets where a hose is used./ A hose is attached to the faucet on the rear exterior of the building at the can wash area with no backflow prevention device installed: provide a hose bibb vacuum breaker.
16-301.14 Post sign at all handsinks that notifies employees to wash hands./ Replace the missing handwashing sign at the handsink on the cook line.
26-501.11 Repair or replace: damaged floor and wall base tiles in the WI cooler; damaged and deteriorating wall surface beside the handsink on the cook line.
16-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Light intensity in the food operations areas is too dim (replace missing/blown bulbs; increse bulb intensity; replace and/or add fixtures as needed).
Central Health Center
(Guy M. Tate)

1400 Sixth Avenue South
Birmingham, AL 35233
Programs and Clinics
(205) 933-9110
Eastern Health Center
601 West Blvd Roebuck
Birmingham, AL 35206
Programs and Clinics
(205) 591-5180
Western Health Center
631 Bessemer Super Hwy
Midfield, AL 35228
Programs and Clinics
(205) 715-6121
Hours of Operation:
All Centers 7:45am - 4:30pm   |  For more information, call  (205) 588-JCDH (5234)

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