Miles College Student Cafeteria, 5500 Myron Massey Boulevard, Fairfield, AL 35064 - Restaurant inspection findings and violations



Business Info

Restaurant: Miles College Student Cafeteria
Address: 5500 Myron Massey Boulevard, Fairfield, AL 35064
Total inspections: 2
Last inspection: Apr 11, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Wiping cloths; clean, use limitations, stored.
Aug 23, 2011 85
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Properly labeled; Original container. Records. Code, date, outdated
  • 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.
  • Wiping cloths; clean, use limitations, stored.
Apr 11, 2012 90

Violation descriptions and comments

Aug 23, 2011

3-501.16 Maintain potentially hazardous food at 135 F or above/fish and macaroni in hot holdind temp 128-133F. Reheated to 165/COS
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH/temp in the WI cooler is 43-44F. Hot dogs, rice, beef prepped yesterday temp 44-45F. Voluntarily discarded.
3-501.15 Cease wrapping or covering food until cooled/fried vegetables on the front line temp 78, cooked less then an hour ago, cooled down on the ice bath, covered/COS 3-501.15 Cut large pieces of meat into smaller pieces for cooling/beef in the WI cooler temp 44F 3-501.15 Use shallow pans that facilitate heat transfer when cooling food.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below/use ice bath to store PHFs in the sanck bar//repar RI cooler
3-304.14 Store wet wiping cloths for sanitizing in quaternary ammonia solution at concentration specified by manufacturer/sanitizer in the bucket tested below 100 ppm.
5-501.116 Clean grease receptacle. 5-501.116 Clean dumpster area.
6-201.11 Refinish bare concrete areas in floors/rusted floors in dry storage 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness/clean under the shelves in dry storage

NOV2L25001550:maintain PHFs at 41/below. PHFs on the salad bare temp 41. NOV abated. Provide plate with temps for the dish washing machine.

Apr 11, 2012

3-501.15 Cease wrapping or covering food until cooled/boiled eggs in the RI cooler temp 86F,cooled down being covered/voluntarily discarded. 3-501.15 Cease cooling food at room temperature/sausage cooling down in the kitchen/placed in the WI cooler.
ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager/cottage cheese, yougurt pass the expiration day/voluntarily discarded.
3-305.11 Store food at least 6 inches above the floor/cease storing chicken and trays with any other food on the bottom shelf of the rolling rack. 3-307.11 Cover all food in storage.
4-501.116 Provide test strips with color chart for chlorine sanitizer/were using quatemary ammonia before, don't have test strips for chlorine.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine/wiping cloth on the table. Solution in one bucket tested negative/COS
4-901.11 Allow utensils to air dry before stacking/witnessed employee wiping containers inside.
5-501.113 Keep dumpster closed/2 dumpsters miss lids.5-501.11 Provide outdoor storage for refuse, recyclables, and returnables that is nonabsorbent, smooth, durable, leakproof, pest-resistant, and sloped to drain/some dumpsters have cracks on the bottom/replace.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings/repaint parts of the dish washing machine with peeling paint; 6-201.13 Cove or seal the juncture between the floor and WI freezer. 6-501.14 Clean restroom exhaust vent covers in both restrooms.
6-501.14 Clean ventilation hood filters.

NOV2L25001806: maintain PHFs at 41/below. WI cooler is working properly. All food in storage is 41/below. NOV abated.

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