Jefferson County Department of Health

PAPPAS GRILL

1066 MONTGOMERY HWY VESTAVIA HILLS 35216

2/25/20259/16/20247/2/2024

82 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/25/2025

Deducted	Remarks
4	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.)///Dirty dishes stored in clean storage.
4	JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.
1	3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.///No sanitizer bucket.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris on the floor and under equipment throughout facility. Food splashes on the wall throughout prep area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged walls and missing or damaged ceiling tile throughout as needed.
1	6-501.18 Clean hand sinks as often as necessary to keep them clean.///Accumulation of food debris in all handwashing sinks.
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.///All of these items were in the RI cooler: raw beef tips at 48F degrees, raw hamburger at 50F degrees, cooked lasagna at 46F degrees, cut lettuce at 51F degrees, and deli turkey at 46F degrees. Ambient RI cooler temp at 62F degrees.///COS PIC took home cooked lasagna and all other foods were voluntarily discarded. Cease using RI cooler to store TCS items until serviced and approved to use by JCDH health inspector.
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./// A heavy accumulation of food debris on the exterior of grill and in low boy coolers by the stove. Food debris in the bottom and around the gaskets of RI cooler and freezer. Food debris on storage shelves behind the counter, in storage cabinet and RI coolers. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Encrusted food debris inside of microwave.

91 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/16/2024

Deducted	Critical	Remarks
1	No	6-501.18 Clean hand sinks as often as necessary to keep them clean./// Accumulation of food debris and grime on handwashing sink in the prep area and behind the service counter.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris and trash on the floor and under equipment throughout facility. Accumulation of food splashes on the wall throughout facility. Accumulation of food debris in floor drains throughout facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged ceiling tile in dry storage area.
1	No	6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms .///Repair or replace lighting in warewashing and toilet room area.
1	No	ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.///No permit posted. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.///No inspection report posted.
1	No	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.
1	No	4-501.14 Clean the 3- compartment sink.///Accumulation of food debris around the faucet and handles of 3-compartment sink.
1	No	4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Repair or replace damaged wood board storing utensils. Repair or replace damaged chest freezer lid.
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.///Accumulation of food debris in the bottom and around the gaskets of RI cooler and freezer. Accumulation of food debris on storage shelves in RI cooler and freezer.

72 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	7/2/2024

Deducted

Remarks

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair damaged walls, floors, and ceiling tile throughout as needed. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris and grime under equipment throughout kitchen area. Accumulation of splashes on the walls throughout kitchen area. Accumulation of food debris and grim in floor drains and piping under 3-compartment sink.

6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms./// Blown bulb. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Accumulation of grease on hood vent filters.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises./// Drain gnats present.

3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Shredded lettuce and tomatoes on the countertop at 63-64 degrees.///COS PIC placed items in RI cooler to chill. Cooked chicken on countertop at 69-70 degrees. Raw beef in RI cooler at 47-48 degrees.///COS PIC voluntarily discarded.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Cooked lasagna 06/27/2024 and chicken salad 06/28/2024 without date marking labels.

3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Various foods in RI cooler uncovered. 3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/// Raw chicken stored next to container of pasta salad.

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.)///Food debris on dishes in clean storage.

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 food debris and mold in the bottom and around the gaskets of low boy cooler, RI coolers, and RI freezer.

4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Repair or replace damaged gaskets on chest freezer lid. Repair or replace damaged microwave.

5-205.15(B) Repair condensate leak in refrigeration units.///A/C unit leaking into buckets in dry storage area. 6-501.18 Clean hand sinks as often as necessary to keep them clean.///Accumulation of food debris in hand washing sinks. 5-403.12 Drain condensate drainage and other non-sewage liquids from the point of discharge to disposal according to law./// Condensate is draining into a pan connected to a pipe going outside with water running down the wall.