Inspection Information
Facility Name:	Brick Street Bar & Grill
[?] Facility Type:	Bar with Food Preparation
[?] Inspection type:	Routine Inspection
[?] Inspection date:	15-November-2012

3-302.11 / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Four flats of eggs observed being stored on top shelf in the walkin cooler above ready to eat foods. Store eggs on bottom shelf to prevent contamination from breakage. Action Taken: Staff relocated eggs to bottom shelf.
3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Ice scoops were observed being stored on unclean surfaces of surrounding area of ice bin. Store scoops in ice handle up or in clean containers. Correct By: 15-Nov-2012
3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Item Corrected During Inspection Datemarking on PHF located in reachin and walkin coolers was observed with an 8 day discard date. None of the food was past disposition when 7 days was used. Use 7 days for correct datemarking. Action Taken: Staff properly dated foods with seven days.
4-101.19 / NONFOOD CONTACT SURFACES Core Item The wood is deteriorating around the ice bin located at the end of the bar by the kitchen door. Mold growth is accumulating. The surface is not smooth and easily cleanable. Resurface or cover with a smooth and easily cleanable surface. Correct By: 15-Dec-2012
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Core Item Test strips not available for sanitizer concentration testing. Contact ECOLAB, your warewashing service for strips. Correct By: 22-Nov-2012
4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Freezer door is missing; entry is from walkin cooler. Thick plastic panels cover entry. Replace to provide proper temperature control. Correct By: 15-Dec-2012
4-601.11 / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Item Corrected During Inspection Pop guns and holsters located at the bar were observed with thick, heavy slime mold buildup Clean more frequently and thoroughly to prevent buildup. Action Taken: Bartender immediately cleaned guns and holsters.
5-202.12 / HANDWASHING SINK, INSTALLATION Core Item Water temperature at the handsink located in dishwashing area only reached 73 degrees. 100 degree water temperature is required. Adjust water temperature to reach 100 degrees for proper handwashing. Correct By: 29-Nov-2012
5-205.11 / USING A HANDWASHING SINK Core Item Corrected During Inspection Handsink located at the end of the bar was inaccessible; bottles of liquor and a flower vase were being stored in front of it. Handsink shall be accessible at all times for proper handwashing. Action Taken: Staff made handsink accessible.
6-201.11 / FLOORS, WALLS, AND CEILINGS Core Item Numerous tiles observed missing on the floor of the walkin cooler/freezer. Ice and food debris is accumulating here. Replace tiles to provide an easily cleanable surface. Correct By: 15-Dec-2012
6-202.11 / LIGHT BULBS, PROTECTIVE SHIELDING Core Item Lightbulb covers observed missing above grill and in dry storage area. Provide shatter resistant lightbulbs or covers to prevent possible contamination from breakage. Correct By: 22-Nov-2012
6-301.12 / HAND DRYING PROVISION Core Item Corrected During Inspection Papertowel not available at handsink on food prep line. Hand drying provisions to be provided at all times. Action Taken: Staff provided papertowel.
6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The following areas were observed with food buildup. packaging and dirt: behind and under equipment throughout kitchen area, inside of the short, hot holding unit, produce cooler, cookline coolers, dry storage area (floor/wall juncture), cart located at end of cookline, and the can opener. Clean more frequently and thoroughly to prevent buildup. Correct By: 22-Nov-2012