Inspection Information
Facility Name:	Brick Street Bar & Grill
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	22-March-2017

3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Employee observed handling fries with barehands and a cook was observed performing different tasks and touching her hair with gloves on. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods; gloves shall only be worn for one task. Correct By: 22-Mar-2017
3-304.11 / FOOD CONTACT WITH EQUIPMENT AND UTENSILS Priority Item Corrected During Inspection Large, deteriorating tub that is used for storing mixers was observed storing in the ice bin. Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Use a smooth and easily cleanable container for mixer storage. Action Taken: Lexan stainless steel pan replaced plastic tub.
3-305.14 / UNPACKAGED FOOD PROTECTED FROM CONTAMINATION DURING PREPARATION Core Item The following foods were observed in the dry storage area open and uncovered: large box of spaghetti, box of barley, fettucini noodles; container of spring rolls in walkin freezer. Remove food from this location or provide alternate methods to protect food from contamination; place food in covered containers once open. Correct By: 22-Mar-2017
3-307.11 / OTHER SOURCES OF CONTAMINATION Core Item Portion of the walkin freezer door (screws) are covered with duct tape that is deteriorating. Change methods or procedures to protect foods from contamination. Use a smooth and easily cleanable, approved material to cover screws. Correct By: 22-Apr-2017
3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Container of veggie soup and chicken rice soup hot holding in the soup well ranged in temperature from 120-129°F; hot holding unit was accidentally turned off within the hour. Maintain hot potentially hazardous foods at or above 135°F. Reheat soup to 165 degees and then hot hold at 135 degrees ASAP. Action Taken: Chef had soup immediately reheated to 165 degrees and then hot held at 135 degrees.
3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Container of cheese sauce and container of alfredo sauce were observed storing on the prep-top cooler and next to the 6 burner stover at 72 & 63°F. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Chef had listed foods discarded.
3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item This facility is using an 8-day datemarking system. There were no foods 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. Correct By: 22-Mar-2017
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The 2-door reachin salad cooler is not maintaining 41 degrees (unopened bags of lettuce and one container were ranging in temperature from 42-45 degrees; the walkin freezer condensor unit is malfunctioning (boxes of food completely covered in ice that was thawed and refrozen during the defrost cycle). Maintain equipment in good repair. Relocate lettuce to proper cold holding unit. Service call to be made for repair of walkin freezer. Correct By: 29-Mar-2017
4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item The mechanical slicer blade and surrounding bracket was observed with dried food debris. Disassemble slicer - wash, rinse and sanitize all parts including machine. Maintain food contact surfaces in a clean condition. Correct By: 22-Mar-2017
5-205.15 (B) / SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED) Core Item The well-head cover is completely broken apart, bucket is covering the head. Repalce cap ASAP; complete bateria water sample ASAP. Correct By: 22-Mar-2017
6-403.11 / DESIGNATED AREAS Core Item Corrected During Inspection Observed employee jackets hanging on the can opener and on the racks in the dry storage area. Designate appropriate area for employee clothing. Action Taken: Manager removed clothing from food areas.
6-501.113 / STORING MAINTENANCE TOOLS Core Item Corrected During Inspection Maintenance items observed being stored in the dry food storage area. Store brooms, mops, vacuum cleaners, and similar items so they do not contaminate food, equipment, utensils, linens, single service and single use articles. Action Taken: Chef removed maintenance items from dry food storage area.
6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The following areas observed with food debris buildup and dirt accumulation: wire storage racks in dry storage area, under dry storage racks, rolling carts throughout kitchen that hold spices and other food items and containers, inside coolers and the top of the salamnader and top of alto sham hot holding unit. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 26-Mar-2017
7-102.11 / COMMON NAME Priority Foundation Item Working containers of cleaner observed without a label (4 containers). Label working containers. Correct By: 22-Mar-2017
7-209.11 / STORAGE - PERSONAL CARE ITEMS Core Item Corrected During Inspection Employee first aid kit (opened and outside of box) and prescription medicine improperly stored in kitchen dry storage area. Store employee personal care items in area designated for employee belongings.. Action Taken: Manager removed items from dry storage area.