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NIKIS SEAFOOD RESTAURANT
1101 2ND AVE N BIRMINGHAM 35203
92   Score
Smoke Free Y
Inspection Type Regular
Inspected Date 4/4/2018
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DeductedRemarks
4JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide food safety training for new employees within 21 days of hire. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.
14-601.11(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. Accumulation of grime and residue o the bottom of the RI coolers and freezer. Accumulation of caked on grime and residue inside of ovens and on top of the stoves. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. Accumulation of grime and residue on shelving in dry storage areas. Accumulation of grime and residue on shelving inside of the WI coolers.
14-202.16 Paint or seal bare wood surfaces in dry storage. Unpainted shelving with grime and residue inside of dry storage areas. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.). Torn gasket on WI cooler door.
26-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture. Holes in the walls, damaged tiles, and exposed wood throughout facility. Evidence of a roof leak near inoperable oven. 6-201.16(A) Provide wall and ceiling coverings that are easily cleanable. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). Borken, chipped, cracked, damaged, or missing base, floor, and wall tiles throughout facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.
2Hole in door jamb leading into the WI cooler. Accumulation of grime and residue behind, near, and underneath equipment, shelving in dry storage areas, and shelving inside of the WI coolers.