Jefferson County Department of Health

FULL MOON BBQ

5042 BOND BOULEVARD BESSEMER 35022

Deducted	Remarks
1	4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.//Heavy encrusted debris inside oven.//4-601.11(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. //Food debris on WI cooler shelves and residue on exterior of all equipment.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Standing water in bottom RI cooler at salad station.
1	5-205.15(B) Repair condensate leak in refrigeration units. //Leaking thermostat in meat WI cooler.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food stains on walls in WI coolers and on walls at prep stations.//Dusty ceiling above prep tables in back prep area.//6-201.16(A) Replace perforated ceiling tiles with smooth, easily cleanable tiles.// Extremely brown stained ceiling tiles.// 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Damage thermostat cover inside WI cooler

Deducted	Critical	Remarks
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Large deep plastic container of Brunswick soup 63F and two large deep containers of collard greens 49F-56F from 12.08.20 stored in WI cooler overnight with ambient temperature of 41F with calibrated thermometer.// EHS observed staff voluntarily discarded greens, and soup into garbage.
1	No	4-601.11(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. // Food debris on shelves and stained walls inside WI cooler.//Meat cooler needs thorough cleaning./Old grease buildup in crevices and inside oven.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Exterior of cooking equipment doors and handles with film buildup.
1	No	4-603.16 Rinse utensils after washing and before sanitizing.//Staff was only washing and sanitizing equipment.//
1	No	4-901.11 Allow utensils to air dry before stacking.//4-903.11 Store clean equipment and utensils covered or inverted.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Extremely dusty ceiling and light fixtures above makeline and prep tables.//Food debris on floor under and behind equipment.//Stained walls throughout kitchen.