Jefferson County Department of Health

STEEL CITY BAR & GRILL

5000 RICHARD ARRINGTON JR. BLVD N BIRMINGHAM 35212

6/9/202511/20/202411/8/2024

70 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	6/9/2025

Deducted

Remarks

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). 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 throughout facility; debris and residue accumulation on floors throughout facility, especially behind and underneath equipment, fixtures, and dish pit; dust/residue accumulation on ceiling of walk-in cooler.

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.// Inoperable equipment stored in kitchen.

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)// Black residue accumulation on interior of ice machine.

4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener blade heavily soiled with residue.

6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead insects throughout facility (under equipment drains, dish pit, etc)

3-101.11 Provide safe, unadulterated, and honestly presented food.// Rancid and moldy steak stored in walk-in cooler.

3-501.13 Cease thawing TCS food at room temperature. 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged salmon thawing on counter at room temperature.

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink by dish pit or hand sink by bar. 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Hand sink by dish pit is being used to dump ice; bowls stored on hand sink behind bar.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths left out on surfaces, not in sanitizer solution.

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 certified food safety manager on premises at time of inspection.

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/20/2024

Deducted	Critical	Remarks
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Steak in top of make table at 48F. COS- PIC discarded.
1	No	3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration.// ROP packaged salmon thawed in walk-in cooler and in make table.
4	Yes	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Live roaches on floor in dish area.

77 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/8/2024

Deducted	Remarks
1	3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Ground beef stored above shrimp in walk-in cooler.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue and dust accumulation on exteriors of equipment throughout facility.
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.)// Can opener, lemon slicer, and other equipment with food contact surfaces soiled with residue and food debris.
1	4-904.11 Store unwrapped utensils so that only the handles are touched.// Silverware in basket with handles down.
1	6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No sign for hand washing at sink behind bar.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris and residue accumulation on floors, walls, and ceilings in kitchen.
4	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Roach infestation in kitchen, especially near dish pit.
4	2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean-up procedures available. JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training documents available.
5	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 documentation of employee health policy available.