Inspection Information
Facility Name:	Brick Street Bar & Grill
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Follow-up Inspection
[?] Inspection date:	12-October-2015

Inspection Information

Facility Name:

Brick Street Bar & Grill

[?] Facility Type:

Full Service with Alcohol

[?] Inspection type:

Follow-up Inspection

[?] Inspection date:

12-October-2015

4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat The walk-in cooler is at 52 deg F. Many foods in this unit are out of temperature. -The walk-in freezer is filled with ice sheets that have dripped onto foods and frozen in place. Maintain equipment in good repair. A repairman was working on this unit before completion of the in spection. Keep foods in another unit until this cooler can maintain temperature at 41 deg F or below. - Repair the walk-in freezer to not drip and contaminate foods. They are scheduled to get a freezer truck to place foods in while the repairs are conducted. Correct By: 06-Oct-201510/12/2015THE WALK-IN COOLER HAS BEEN REPAIRED AND IS KEEPING CORRECT TEMPERATURE. -A FREEZER TRUCK IS SCHEDULED TO BE DELIVERED 10/26/2015. THE REPAIRS FOR THE WALK-IN FREEZER SHALL BE REPAIRED. Correct By: 27-Oct-2015
6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Core Item Repairs are needed in the following areas: -missing floor tiles along the cook line; section of missing tiles by the door to the back storage room. Maintain the physical facilities so they are in good repair at all times. Replace the floor tiles where needed. Correct By: 06-Nov-2015
6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item Repeat The following areas need cleaning: -ceiling above Blodgett oven and Alto Sham (these tiles will need to be replaced if cleaning is not possible) -walls behind some of the cooking equipment. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 12-Oct-2015*10/12/2015*SOME OF THE CEILING TILES HAVE BEEN REPLACED; THE WALL WILL BE CLEANED THEN PAINTED. Correct By: 26-Oct-2015
FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item There is no current food service manager on staff. Provide an employee who is currently certified under an accredited program. Send GCHD verification once this is completed. Correct By: 04-Jan-2016

The following violation(s) have been corrected since the last inspection.
4-204.112 (A-D)/TEMPERATURE MEASURING DEVICES Thermometers were not located in all of the refrigeration units. Provide accurate thermometers in all refrigeration units. Correct By: 12-Oct-2015 Action Taken: THERMOMETERS HAVE BEEN PROVIDED IN ALL REFRIGERATION UNITS.
4-602.13/NONFOOD CONTACT SURFACES The shelves and interior of all refrigeration units, including the walk-in cooler, are not cleaned on a frequent basis. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 12-Oct-2015 Action Taken: THE ABOVE MENTIONED AREAS HAVE BEEN CLEANED.
6-301.11/HANDWASHING CLEANSER, AVAILABILITY Soap not available at food employee handwash sink located at the bar. Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 06-Oct-2015 Action Taken: SOAP HAS BEEN PROVIDED AT THIS HANDSINK.
6-301.12/HAND DRYING PROVISION No toweling available at handsink located at the bar and side kitchen area for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 06-Oct-2015 Action Taken: PAPER TOWELS HAVE BEEN PROVIDED AT THIS HANDSINK.
6-301.14/HANDWASHING SIGNAGE No handwashing signage is provided at any employee handwash sink. Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands. Include handsinks in restrooms that are used by employees. Correct By: 12-Oct-2015 Action Taken: HANDWASHING SIGNS ARE POSTED AT ALL HANDWASH SINKS.
6-501.16/DRYING MOPS Mops stored in the top of mop buckets. Store mops to allow them to air dry between uses without soiling walls, equipment and supplies. Correct By: 06-Oct-2015 Action Taken: MOPS ARE PROPERLY STORED TO DRY BETWEEN USES.

The following violation(s) have been corrected since the last inspection.

4-204.112 (A-D)/TEMPERATURE MEASURING DEVICES
Thermometers were not located in all of the refrigeration units.
Provide accurate thermometers in all refrigeration units. Correct By: 12-Oct-2015 Action Taken: THERMOMETERS HAVE BEEN PROVIDED IN ALL REFRIGERATION UNITS.

4-602.13/NONFOOD CONTACT SURFACES
The shelves and interior of all refrigeration units, including the walk-in cooler, are not cleaned on a frequent basis.
Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 12-Oct-2015 Action Taken: THE ABOVE MENTIONED AREAS HAVE BEEN CLEANED.

6-301.11/HANDWASHING CLEANSER, AVAILABILITY
Soap not available at food employee handwash sink located at the bar.
Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 06-Oct-2015 Action Taken: SOAP HAS BEEN PROVIDED AT THIS HANDSINK.

6-301.12/HAND DRYING PROVISION
No toweling available at handsink located at the bar and side kitchen area for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 06-Oct-2015 Action Taken: PAPER TOWELS HAVE BEEN PROVIDED AT THIS HANDSINK.

6-301.14/HANDWASHING SIGNAGE
No handwashing signage is provided at any employee handwash sink.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands. Include handsinks in restrooms that are used by employees. Correct By: 12-Oct-2015 Action Taken: HANDWASHING SIGNS ARE POSTED AT ALL HANDWASH SINKS.

6-501.16/DRYING MOPS
Mops stored in the top of mop buckets.
Store mops to allow them to air dry between uses without soiling walls, equipment and supplies. Correct By: 06-Oct-2015 Action Taken: MOPS ARE PROPERLY STORED TO DRY BETWEEN USES.

Comments
This is a follow-up to the routine conducted on 10/05/2015. Violations have been corrected as noted in the report. A 2nd follow-up will be conducted 1/4/2016, to verify compliance of a certified food service manager. A monetary fee of $104.00 will be assessed if a 2nd follow-up is required. Inform GCHD upon completion of this violation to avoid a 2nd follow-up.

Comments

This is a follow-up to the routine conducted on 10/05/2015.
Violations have been corrected as noted in the report.
A 2nd follow-up will be conducted 1/4/2016, to verify compliance of a certified food service manager. A monetary fee of $104.00 will be assessed if a 2nd follow-up is required. Inform GCHD upon completion of this violation to avoid a 2nd follow-up.