La Sabrosita, 293 West Valley Avenue, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: La Sabrosita
Address: 293 West Valley Avenue, Homewood, AL 35209
Total inspections: 3
Last inspection: Jun 15, 2012
Score
(the higher the better)

82

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Other personal care/first aid items: Stored; Labeled. Toxic or poisonous materials separation; Non-toxic tracking powder.
  • Premises, Free of litter, harborage.
  • Toilet rooms constructed, supplied.
Aug 1, 2011 93
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Safe; Source; Condition; Not Adulterated; Shellstock tags; Compliance with plan/ROP. Other.
  • Toilet rooms constructed, supplied.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
Jan 5, 2012 89
  • Approved thawing methods used.
  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Other personal care/first aid items: Stored; Labeled. Toxic or poisonous materials separation; Non-toxic tracking powder.
  • Presence of insects, rodents, other pests. Animals prohibited.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
Jun 15, 2012 82

Violation descriptions and comments

Aug 1, 2011

3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container. / Observed fork and utensils with handles in the food item in the make cooler.
4-601.11 Clean shelves and bottoms of refrigerator and freezer to remove spilled food debris.
6-301.12 Provide paper towels or drying device at all hand sinks.
5-205.11 Cease using the handsink for anything other than handwashing. / Using the bar handsink to store dirty cups.
6-202.14 Provide tight fitting and self-closing doors on restrooms.
6-501.114 Remove equipment that is not used or no longer functional from facility. / No longer using mechanical dishmachine. All utensils washed in the 3 compartment sink.
7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles. Storing personal items in the box with disposable lids.

Jan 5, 2012

3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc. / Food items w/ mold observed in the reach in cooler. / Voluntarily discarded.
7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. / Degreaser stored on the prep table.
3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Raw meat and chicken stored above ready to eat foods in the reach in cooler.
3-307.11 Cover all food in storage.
6-202.14 Provide tight fitting and self-closing doors on restrooms.

Jun 15, 2012

3-301.11 Use gloves or utensils to handle ready to eat food. / Employee cutting melons with bare hands.
6-501.111 Provide effective pest control. / Evidence of live roaches in the bar area.
2-302.11 Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair. / Employee with fingernail polish handling open food.
3-501.13 Thaw PHF: 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.
4-501.14 Clean dish machine and attached equipment.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination. / Drying utensils and storing on paper towels.
4-904.11 Store unwrapped utensils so that only the handles are touched. / Cooking utensils stored with the handles down.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. / Remove clutter and trash from area around the back door.
6-501.11 Repair damaged walls in the kitchen area.
6-202.11 Replace missing light shields.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas. / Lights not working in the bar area.
7-209.11 Store personal care and other non toxic items away from food, utensils, equipment, linens and single service/single use articles.

Correct check in time - 12:00pm

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