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78  Score

Smoke Free Y
Inspection Type Regular
Inspected Date 3/15/2021
53-501.16(A)(1) Maintain TCS food at 135 F or above./// Beef with broccoli, shrimp, chicken with broccoli, honey chicken, beef with onions and fried eggs ranged from 118F- 127F on the buffet line. PIC states that employee forgot to turn up the temperature on the unit.-- COS, all items were reheated and new items were brought out. New items did reach temperature on the buffet line./// Corn 121F and fried dumplings 108F stored on a separate buffet line.-- COS, corn was re-heated, dumplings were discarded. PIC states that fried dumplings will be added to the time as a control list.
53-501.16 (A)(2) Maintain TCS food at 41 F or below./// Squid, ham and tomatoes in the hibachi area on the line ranged from 47F- 50F, all prepped this morning.--COS, items were put on ice./// Raw shell eggs (72F) at room temperature in the hibachi area. Discussed with PIC that they must be on ice or in a cooler.--COS, eggs were discarded./// Shredded cabbage (50F) prepped today sitting on top on of the make table cooler at room temperature across from the woks in the kitchen.-- COS, cabbage was chilled in the WI freezer./// Cooked noodles (45F) stored in the make table cooler. PIC states that it was cooked today.-- COS, noodles were returned to the WI cooler to regain temperature.
13-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/// Raw beef stored above corn in the make table cooler across from the woks.
13-304.12 Store between-use utensils in a container of water at 135 F or above./// Rice scoop sitting in standing water on the buffet line./// Hibachi utensils sitting in standing water in the hibachi area.
54-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)/// Dish machine isn't pulling sanitizer.
14-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Interior of the RI cooler is soiled with residue across from the oven as well as the RI coca- cola cooler./// Fan covers are soiled in both RI coca- cola coolers.
14-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./// Several torn gaskets on the 3 door make table cooler across from the woks as well as the coca- cola RI cooler.
14-901.11 Allow utensils to air dry before stacking./// Several white tubs and metal pans are stacked wet in the warewashing room.
15-501.113 Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./// Grease receptacle pad is soiled with debris.
16-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Hood filters are soiled in the kitchen above the woks.
Central Health Center
(Guy M. Tate)

1400 Sixth Avenue South
Birmingham, AL 35233
(205) 588-5234

(205) 933-9110
Eastern Health Center
601 West Blvd Roebuck
Birmingham, AL 35206
Programs and Clinics
(205) 588-5234
Western Health Center
631 Bessemer Super Hwy
Midfield, AL 35228
Programs and Clinics
(205) 588-5234
Hours of Operation:
All Centers are open 7:45am to 4:30pm. Phone lines for clinic appointments open at 7:00am Monday through Friday.

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If you are a patient and need to reach your health care team after business hours for non-life threatening conditions, call 205-588-5234. For Medical Emergencies dial 911.

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