BRICKS & BARLEY PIZZA

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese opened 4-29-26 per operator, not date marked by 5-1-26. Manager voluntarily discarded feta during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use ice scoop stored on soiled surface between uses. Stored in dusty holster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf soiled. Dust accumulation inside ice scoop holster.

Basic - Outer openings not protected with self-closing doors. Side door to kitchen not self closing.

Basic - Water leaking from pipe behind three compartment sink.

Basic - Worn, torn and/or soiled floors. Walk-in cooler floor soiled, worn spot by door.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink located next to triple sink was blocked by trash can. Operator moved trash can during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Business license expired 6/1/25. Owner purchased license. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on the floor near triple sink. Operator mopped up water. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in salt container. Operator stood scoop handle upright. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers. Operator removed labels during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops in mop buckets. Operator corrected during inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Employee replaced sanitizer bucket, machine primed and tested at 100ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trash can, cart, and A/C unit blocking dish area hand wash sink. Employee moved all items at time of inspection.

Basic - Abrasives and detergents not removed during the rinse process. Observed rinse aid hose connected to detergent. Employee corrected hoses at time of inspection. Hoses primed to remove incorrect product. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup with no handle used to scoop feta cheese on cook line. Plastic drink cup used to scoop sugar in sugar bin behind bar.

Basic - Hole in or other damage to wall. Hole cut into wall above three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris under/behind prep table by Dough mixer.

Basic - Wall soiled with accumulated dust above dish area hand wash sink and over mixer. Dust build up on ceiling over cook line.

Marked exit/path to marked exit blocked. For reporting purposes only. Exit door behind walk-in cooler locked. Employee unlocked door at time of inspection. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Machine primed and ran again. Tested at 50ppm. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above mop sink. Repeat Violation

Basic - Soda gun holster not sloped to drain. Standing liquid inside holster. Manager cleaned inside of holster.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Operator connected new product to machine. Retested at

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Over mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with procedures to operator at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens room handicapped stall. Restocked at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza with marinara sauce for pizza by the slice held on time, no time mark. Operator marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris behind slicer blade.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over make table. Employee moved drink to low table. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of pizza oven with dust/food debris. Operator had pizza peels cleaned and stored on sheet pans. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at chlorine 10ppm. Establishment to use three compartment sink for sanitizer until repaired.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink, no chlorine test kit for dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser unlabeled. Labeled at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of mixer head soiled.