Jefferson County Department of Health

WOODLAWN PETRO

6400 1ST AVE N BIRMINGHAM 35212

4/24/20252/20/20251/31/2025

85 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	4/24/2025

Deducted	Remarks
5	3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles soiled with black residue. COS- PIC cleaned nozzles.
1	4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Food residue accumulation on interior of microwave. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exterior surface of old ice machine soiled with residue; black residue accumulation on gaskets of make table
4	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// NOV#2095 (pest control)- rodent droppings in cabinets underneath drink machine at back of sales floor; unidentified live insect on top of water heater; roach remnants on top of water heater- extended
1	4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Door to reach-in freezer damaged. 4-501.11(A) Maintain equipment in good repair (general).// Various broken equipment (ice machines, etc) on premises.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken floor tiles; damaged ceiling tiles; damage underneath cabinet at back of sales floor 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty fan covers and ceiling in beer cooler; dust accumulation on vent above make table; residue accumulation on floors underneath fixtures and equipment throughout facility; residue accumulation on walls throughout facility
1	6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Excessive accumulation of unused equipment and fixtures in back room of facility and room coming off of room with 3 compartment sink.
1	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoop stored in cardboard box.

78 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/20/2025

Deducted	Critical	Remarks
4	Yes	420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No documentation of manager food safety training available JCDH 2.2 Provide food safety training for all food handlers as required.// No documentation of food safety training for food handlers available.
5	Yes	2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee health policy has not been signed by employees.
1	No	ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit is posted behind counter instead of in public view.
2	No	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken ceiling tiles, holes in walls. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on walls, floors, and ceiling throughout facility; dust accumulation on vents and fans in walk-in.
1	No	6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at bathroom hand sink or hand sink at counter on sales floor.
4	Yes	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Droppings and roach remnants on top of hot water heater; roach remnants on seal of microwave and underneath microwave.
5	Yes	3-501.16(A)(1) Maintain TCS food at 135 F or above.// Hunt bros pizza and chicken ranging 118F-126F. COS- PIC discarded.

70 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	1/31/2025

Deducted

Remarks

6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign posted in bathroom or at hand sink on sales floor.

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Water damage underneath cabinets near hand sink on sales floor; broken floor tiles; bottom of beer cooler door damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on vents on sales floor and in beer cooler; residue accumulation on walls and doors

2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No employee health policy documentation could be provided.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// The only certified food safety manager with documentation was not on premises during the entirety of the inspection.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Excessive debris accumulation underneath pizza oven and nearby shelving; Residue accumulation on exterior of microwave and make table; debris, food, and residue accumulation on interior of make table.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. 4-501.11(A) Maintain equipment in good repair (general).// RI freezer by pizza oven have damaged lid and gaskets. 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No ambient thermometer for make table or small RI unit near front counter.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth hanging on rack in office, not stored in sanitizer solution.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Tamales in crock pot at 126F; sausage biscuits in hot holding unit by office at 123F; Hunt Brothers' chicken in hot holding unit at 127F; Hunt Brothers' pizza in hot holding unit at 127F. COS- employee reheated all food in hot holding units and adjusted heat on crock pot to bring tamales to temp.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Live roach in cabinet underneath slushie machines; excessive accumulation of roach egg casings and roach legs on top of water heater by 3 compartment sink.