Jefferson County Department of Health

MANDI OASIS

801 GREEN SPRINGS HWY HOMEWOOD 35209

5/12/20264/9/20263/23/20268/7/20257/1/2025

85 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	5/12/2026

Deducted	Remarks
1	5-501.114; 5-501.113 Provide a drain plug for the dumpster; and keep dumpster lid closed.
1	5-205.15(B) Repair condensate leak in the WI freezer./ Leakage of frozen condensate from the ceiling seam onto food packaging and shelving.
4	6-301.12 Provide paper towels at each handwashing sink./ Paper towels were not supplied at the handsinks on both the cook and expo lines, as well as the handsink in the front prep and waitstation area (napkins were stocked instead). Paper towels were replenished at the referenced handsinks during the inspection from the supplies that were in stock. Repeat violation of Official Notice EH17002091 issued 09 APR 2026; corrected on-site.
1	ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 09 APR 2026, score 81, is not posted.
1	4-501.11 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Only one sink stopper that fits the warewashing sink compartment drains and holds the solution in the compartment could be located.
2	2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler not wearing a hair restraint.
5	2-301.14 Wash hands properly at the handsink after any potential contamination (i.e. handling soiled utensils, after after touching face, hair, or skin, after using toilet room, before donning gloves, etc.), and when returning from outside the work area./ A foodhandler was observed rubbing his face with his hands, then starting to handle clean utensils: he washed his hands at the handsink after he was interrupted and directed to do so; the cross-contaminated utensil was taken to the dishmachine. The MGR washed his hands upon reminder to do so after returning from off premises activity to observe the inspection.

81 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	4/9/2026

Deducted	Critical	Remarks
1	No	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.
1	No	4-202.16 Provide smooth, easily cleanable nonfood contact surfaces./ Damaged, peeling, and flaking shipping film on the ceiling of the ventilation hood canopy over the tandoor oven. Cardboard linings on the shelving in the RI cooler at the waitstation.
1	No	5-501.114 Provide a drain plug for the dumpster.
4	Yes	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./ Supply of paper towels at the handsink on the expo line was replaced with the last roll in stock; paper towels are not supplied at the handsink in the front preparation area and waitstation.
1	No	4-501.11 Maintain dishwashing equipment in a condition to allow for intended operation./ The damaged and worn out sink stoppers (2) were replaced with new ones, but these do not tightly fit the drains and hold the solutions in the sink compartments.
1	No	4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Replace the missing catch pan on the grease gutter in the ventilation hood over the grill.
5	Yes	3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables)./ Flatbread that was cooked in the tandoor was handled and served to a customer with bare hands.
4	Yes	JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandler on duty with no proof of current food safety training.
1	No	ADPH 420-3-22-.08, 8-403.50 Post current inspection report (23 MAR 2026, score 81) and the current permit in a conspicuous place inside the food establishment. Both documents remain the property of JCDH./ Post these documents in the public area, not in the kitchen.

81 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	3/23/2026

Deducted

Remarks

4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ The stoppers (2) provided for the warewashing sink compartments are damaged or worn out and no longer hold the solutions in the sink compartments.

5-501.113 Keep dumpster doors and lids closed.

3-307.11 Relocate the table-top stand bread mixer or install a splatter shield on the adjacent handsink to prevent contamination of food.

4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of deleterious substances and that are not SAFE under normal use conditions./ Raw meat, found marinating in a lime-vinegar mixture in a Home Depot bucket in the WI cooler, was voluntarily discarded during the inspection. Use ONLY materials verified as food-grade in contact with food.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas where employee safety is a factor./ Inoperative light fixture over the floor model meat saw; blown bulb in the ventilation hood over the grill and fryers.

ADPH 420-3-22-.08, 8-403.50; ADPH 420-3-22-.08, 8-304.11 Post current inspection report (07 AUG 2025, score 91) and permit in a conspicuous place inside the food establishment. Both documents remain the property of JCDH./ Post these documents in the public area, not in the kitchen.

4-204.112 Provide appropriate, readily accessible thermometers for all coolers./ An air temperature thermometer could not be located inside the RI cooler at the waitstation in which the cut leafy greens for salad service are stored.

6-501.18 Clean handsinks as often as necessary to keep them clean./ Most of the handsinks in the food operations areas were soiled and need to be cleaned.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE, which serves shrimp, was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

91 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/7/2025

Deducted	Remarks
1	5-501.113 Keep dumpster doors and lids closed.// Dumpster doors open. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with debris.
1	3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).// Provide label for all sauces housed in squirt bottles.
4	JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM not registered with JCDH.
1	3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Uncovered raw lamb, raw chicken, and rice stored in WI cooler. 3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.// Provide splash guard for hand sink located next to bread prep table in back of kitchen.
1	6-501.114 Maintain premises free of litter.// Accumulation of Items located in the back of building starting to attract flies.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interior of make table cooler soiled with debris.// Exterior of equipment under ventilation hood has a build up of black grime and grease residue.// Interior of oven soiled with food debris. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Microwave has a build up of food residue.

83 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	7/1/2025

Deducted	Remarks
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hand washing sink near bread oven leaking
4	6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Heavy presence of gnat and black flies throughout facility.
1	5-501.113 Keep dumpster doors and lids closed.// Dumpster lid open 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with debris.
5	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Lettuce/sliced tomato mix (73F) and sliced lamb (73F) sitting at room temperature. --COS Discarded.//Lamb liver (59F), brisket (66F), and beef kabob (68F) sitting in make table cooler above 41F. --COS lamb liver moved to cooler and brisket and beef kabob discarded.
5	4-101.11 Provide food grade containers for storing all foods.// Lamb stored in trash bags in WI cooler. --COS discarded
1	3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Piece of raw lamb is hanging in the WI cooler and is in direct contact with metal shelving.// Various raw meats in WI cooler uncovered. 3-305.11 Store food at least 6 inches above the floor.// Onions, rice, various can goods, and single service items sitting directly on ground throughout kitchen