| Deducted | Critical | Remarks |
| 1 | No | 5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the plumbing line on the fan housing onto food packaging and shelving. |
| 5 | Yes | 3-501.18 Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined./ Multiple containers of variety in-house prepared TCS foods, found stored in the WI cooler and on the cook line, stored in excess of 7 days per their marked prep dates, were voluntarily discarded during the inspection. Discard prepared TCS foods at the end of day 7 following the date of preparation (Day 1) + 6 days = 7 days refrigerated storage limit. |
| 4 | Yes | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ The establishment uses on-site food safety training; the CFSMs on duty have not registered their certifications with JCDH and do not possess the required card. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Air temperature of the make table cooler on the cook line reading minimum 46F-47F; cut tomatoes, half & half, ricotta cheese, and cooked pasta, stored in the cooler and measuring 46F-50F were voluntarily discarded during the inspection. Cease storing TCS food in this cooler until holding food at proper temperature. |
| 5 | Yes | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ Meat stock, cooked and cooled 20 APR, found stored in a large, deep, covered container and measuring 54F was voluntarily discarded. When cooling food in an ice-water bath, use the food thermometer provided and verify that food is cooled to 41F> before covering and placing into refrigerated storage. |
| 4 | Yes | 3-401.13 Cook vegetables for hot-holding to 135F./ Mushrooms cooked for hot holding during the inspection measured 104F-111F and were returned to the oven during the inspection and cooked to >135F before loading into hot holding equipment. Use the food thermometer provided and verify that food is cooked to minimum required temperature; take corrective action as necessary. |
| 4 | Yes | 3-203.12(B) Record date last shellfish was served or sold on the tag./ The date the last shellfish was served or sold is not recorded on the shellstock tag on file. |
| 1 | No | ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The required signage for the Alabama Seafood Labeling Law is not posted (the outdated signage continues to be displayed; the establishment was notified of the revised law and provided a copy of the updated signage on inspection 16 OCT 2025). |
| 1 | No | 4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide long-handled, narrow-headed brushes or other implements as needed for effective (and safe) cleaning of the blade, crevice, niches, and other hard-to-reach surfaces of the food slicer. |
| 4 | Yes | 6-301.12; 5-205.11 Provide paper towels at each handwashing sink; and, cease using hand sinks for any purpose other than handwashing./ Supplies of paper towels at the handsink on the expo line were replenished during the inspection; a water pitcher found stored in the handsink on the exit-end of the expo line was removed. |
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