BRUS ROOM SPORTS GRILL

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used as dump sink as evidenced by ice in hand wash sink Warning - From follow-up inspection 2023-03-02: Next unannounced Time Extended

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. Chloride 0ppm. Ran machine 3 times.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F); pork (46F); beef (46F - Cold Holding) in cooler middle drawer under grill. Foods in cooler less than 3 hours per Manager and took cooler temperature at 41 at opening. Containers moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (120F - Hot Holding); in steam table at cook line. Beans hot holding less than 3 hours per Manager. Container removed to be reheated above 165F beans (169F - Reheating) Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting, in dish area.

Basic - Ice scoop handle in contact with ice at inside bar. Scoop removed and replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters at bar. Manager had them cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line drawers until flat top grill; par cooked chicken (45°F - Cold Holding); pre cooked pork (49°F - Cold Holding). Operator stated being held one hour, added ice to cool. Corrective Action Taken

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

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Chicken wings and chicken breast par cooked; cooled and held under refrigeration until cooked for service. Educated operator on non-continuous cooking requirements.

Basic - Standing water in bottom of reach-in-cooler. At cook line make top reach in cooler left side; standing water in bottom. Operator removed water, cleaned and sanitized. At prep area make top cooler; standing water in bottom. Operator removed water, cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table, chili (126-129°F - Hot Holding). Item in unit less than 4 hours. Item moved to grill to reheat to 165°F to hot hold Corrective Action Taken

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

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-10-07: Time Extended