Jefferson County Department of Health

WALLACE LOUNGE

308 19TH ST BIRMINGHAM 35218

7/7/20255/16/2025

94 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	7/7/2025

Deducted	Remarks
1	4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). /// Ambient air thermometer not available in the R.I. cooler.
1	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. /// Grime and debris observed on the exterior of equipment and the interior of the R.I. cooler. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. /// Observed accumulation of grease deposits on pans inside the facility.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged, cracked and chipped flooring observed on the floors/walls of the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime, grease and debris on the floors/walls/ceiling of the facility.
1	3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw chicken stored observed raw fish and pork in the R.I. cooler.
1	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food. /// Observed flour/meal scooper stored on top of container lid.

80 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	5/16/2025

Deducted

Critical

Remarks

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Plumbing leak observed underneath the 3 compartment sink and the handwash sink.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. /// Sanitizing buckets for cloths used to wipe counters and equipment were unavailable.

6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors, walls and ceiling. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Broken, damaged and cracked flooring observed in the facility.

5-501.113 Keep dumpster doors and lids closed. /// Dumpster door observed opened.

4-501.14 Clean the 3- compartment sink.

2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed employee food stored above business product that is for sale. Observed food products from customers stored in establishments R.I. cooler.

Yes

3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (44F-48F) TCS foods in the R.I. cooler. TCS foods included fish, chicken, sausage, beef, cheese, and pork. Ambient air temp min. was 46F. COS - PIC discarded.

3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive) /// Observed raw bacon stored above drinks in the R.I. make-table cooler.

Yes

4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. /// Internal temp thermometer not available.

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. /// Accumulation of grease, grime and debris observed on equipment and fixtures. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. /// Accumulation of grease, grime and food debris encrusted deposits on the cooking equipment.