Jefferson County Department of Health

BOSTON FISH SUPREME

4201 RICHARD ARRINGTON JR BLVD N BIRMINGHAM 35212

9/30/20249/23/2024

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/30/2024

Deducted	Remarks
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Storage area underneath prep area soiled with residue; exterior of grill and other equipment soiled with residue; bottom of reach-in cooler soiled with residue and debris; outlets next to slushie machines soiled with grime.
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hand sink next to mop sink leaking; small leak underneath 3-compartment sink.
1	5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Litter around dumpster area.
1	6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Inoperable equipment and other items unnecessary to establishment stored in back storage area.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with debris and residue underneath equipment (especially make line). 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tile falling in middle of kitchen; broken tiles throughout facility; ceiling damaged in back storage area. 6-202.16 Provide perimeter walls and roof that protect establishment from weather, insects, rodents, and other animals.// Roof/ceiling damaged and leaking in back storage area.
1	6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead roach by front hand sink.
1	4-903.11 Store single service articles and single-use articles in clean, dry, locations where they are not exposed to splash, dust, or other contamination.// To-go containers stored in outside storage area that is not completely sealed from the outdoors. COS-employees moved single service articles to kitchen.
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Grease dripping around ventilation hood filter.
1	3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Unwrapped food (fish, etc) in reach-in freezer.

59 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/23/2024

Deducted

Critical

Remarks

Yes

2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No employee health policy available.

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.// Employee food items stored in reach-in cooler in corner of kitchen on top shelf, above and next to food.

ADPH 420-2-22-.03(3) Provide country of origin for farm-raised or wild-caught fish to the consumer by posting an 8 ½ x 11 in. placard in a conspicuous place or placing notice on the menu.// No country of origin notice on menu or placard.

Yes

JCDH 2.2 Provide food safety training for all food handlers as required.// No employees have valid food safety training.

3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw chicken stored above fish in reach-in cooler in corner of kitchen. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Raw fish stored in reach-in freezer in middle of kitchen without packaging .

3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Frozen raw chicken thawing in stagnant hot water in 3 compartment sink. 3-501.15 (B) Loosely cover or uncover food until cooled.// Raw chicken cooling (after prepping) with intact lid inside reach-in cooler in corner of kitchen.

3-304.12 Store between-use utensils in a container of water at 135 F or above.// Tongs stored in stagnant water at 82F. 3-304.12 Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes.// Scoop for hush puppy batter stored in stagnant water at 83F.

Yes

4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No thermometer available. 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Interior of ice machine soiled with residue.

4-502.13 Cease the reuse of single-service and single-use articles for food service.// Styrofoam cup used to dispense sugar.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Accumulation of residue and debris on exteriors of equipment.