Inspection Information
Facility Name:	Brick Street Bar & Grill
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	02-October-2017

2-401.11 / EATING, DRINKING, OR USING TOBACCO Core Item Corrected During Inspection Drinking cup without cover was observed in food preparation area. Provide approved beverage container in food preparation area. Action Taken: Informed staff of having drinks with a lid and a straw in food prep/cooking area.
3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection Gloves are not being properly used. Observed dishwashing staff handle dirty dishes then touch clean dishes. Single-use gloves shall be used for only one task. If gloves are to be worn for dirty dish side and clean dish side then gloves shall be changed after handwashing OR do not wear gloves for handling dirty dishes; wash hands in between dirty and clean side. Action Taken: Corrected dishwasher on proper glove use and handwashing. Correct By: 02-Oct-2017
3-305.11 / FOOD STORAGE Core Item Corrected During Inspection Large case of onions observed being stored on the floor in the dry storage area. Store all food items 6 inches above the floor. . Action Taken: Staff relocated food to store 6 inches above the floor.
3-305.14 / UNPACKAGED FOOD PROTECTED FROM CONTAMINATION DURING PREPARATION Core Item Repeat Plated salads subject to potential contamination by nesting together without a barrier.. Remove food from this location or provide alternate methods to protect food from contamination. Correct By: 02-Oct-2017
3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Repeat Dry batter mix used for raw fish and raw chicken and wet batter used for raw fish and raw chicken was at a temperature ranging from 72 74°F after lunch service. Maintain cold potentially hazardous foods at or below 41°F, or implement a procedure/plan for using time as a control, or per order batches. Correct By: 02-Oct-2017
3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item Repeat Corrected During Inspection The following foods were without a datemark or an eight day datemarking system: cheese soup, cooked rice, breaded meat, shaved turkey, cooked chicken breasts, lemon aioli, chicken salad, blanched veggies. These foods were not yet in disposition. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: Chef had staff properly datemark listed foods.
4-204.112 (A-D) / TEMPERATURE MEASURING DEVICES Core Item Coolers are missing thermometers. Provide thermometers for units for monitoring of cold holding. Correct By: 16-Oct-2017
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item A test kit for iodine is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 16-Oct-2017
4-501.12 / CUTTING SURFACES Core Item Cutting boards located on the cookline observed severely scored and stained. Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 16-Oct-2017
6-305.11 / DESIGNATION Core Item Corrected During Inspection Numerous employee clothing observed being stored on dry food storage racks. Establish a designated area for personal clothing where possible contamination cannot occur. Action Taken: Staff relocated clothing. Correct By: 02-Oct-2017
6-501.111 (C) / CONTROLLING PESTS Priority Foundation Item Numerous fruit/drain flies observed in dry food storage room. Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities. Correct By: 16-Oct-2017
6-501.113 / STORING MAINTENANCE TOOLS Core Item Repeat Corrected During Inspection Numerous tools used for maintenance observed being stored on the dry food storage racks.. Store tools so they do not contaminate food, utensils, linens, single service and single use articles. Action Taken: Staff relocated tools to electrical room for storage.
6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Repeat The following areas observed with food debris buildup: under storage racks in dry storage, in walkin beer cooler, under meat slicer, outer edge of hot box, can storage rack next to pizza prep cooler, storage rack under slicer and shelving under soup warmer. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 16-Oct-2017