Jefferson County Department of Health

EDGARS BAKERY

3409 COLONNADE PKWY BIRMINGHAM 35243

Deducted	Remarks
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain chicken salad (51 F), cole slaw (47 F), turkey wraps (55 F), diced tomatoes (53 F), cut leafy greens (51 F), and cut melons (48 F) stored in display cooler and atop make table cooler are 41 F or below.//Ensure that display case (42 F) and make table coolers are properly operating and able to maintain TCS foods at 41 F or below.//Ensure that proper cooling methods are used and items are cooled to 41 F or below before placing in display cooler.//COS - discarded.
1	3-501.15 (B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls. 3-501.15 (B) Loosely cover or uncover food until cooled. 3-501.15 (B) Place cooling food on top shelf of cooler in a protected location (not under the unit or drain lines).
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Clean fan covers in both WI cooler and cake cooler to remove dust.
1	5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensate leak in WI cooler.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling vents, ceiling tiles, light shields, etc. throughout facility to remove dust.

Deducted	Critical	Remarks
4	Yes	2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment. JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.
4	Yes	3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.//Use ice bath or other rapid cooling methods when cooling down recently prepped diced tomatoes and before placing atop make table cooler.//COS 3-501.15 (A) Use shallow pans that facilitate heat transfer when cooling food.//Use shallow trays and portion into smaller portions when cooling down deli meat rolls and cut melons.//COS
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors between and underneath equipment in kitchen.//Clean ceiling tiles and vents throughout kitchen to remove heavy dust accumulation.//Clean walls throughout kitchen to remove spatter and dust.