BRU BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored directly over container of prepared lobster bisque soup in reach in cooler on cooks line. Operator moved all foods to proper storage Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator was thawing lobster meat under running water in hand sink. Operator moved to triple sink to continue proper thawing Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles containing bleach in public restroom.

Basic - In-use tongs stored on oven door handle between uses. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

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. Hot dogs in reach in cooler not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink in prep kitchen.

Basic - Bathroom facility in disrepair. Bathroom on right hand side in disrepair.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling above dish machine.

Basic - Plumbing system in disrepair. Hand sink in public restroom is leaking.

Basic - Stored food not covered. Buckets of french fries stored in reach in freezer no covered.

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in coolers. Repeat Violation

Basic - Light shield damaged/in disrepair at the back near the standing reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets. Repeat Violation

Basic - Utensils in poor condition on the two scoopers near the reach in cooler.

Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. Warning - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-07-27: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 lobster 2 lbs bags (64F - Cold Holding) packaged in reach in cooler to thaw overnight per operator. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 lobster (64F - Cold Holding) 2lb packaged bags in reach in cooler to thaw overnight per operator. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bisques (120F - Hot Holding)operator raised heat up. Corrective Action Taken

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.

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for cold smoked salmon. Emailed operator consumer advisory. Operator printed form. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Garbage can located outside has no lid or lid open/broken. Observed cardboard dumpster lid broken.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed iced buildup in reach in freezer by entrance to kitchen.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kits for the restaurant. This is a repeat violation 03/03/22. Discussed with operator about getting test strips. Repeat Violation Warning - From follow-up inspection 2022-09-21: No test strips Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kits for the location.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by the dish area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawing at room temperature. Operator moved the lobster to the reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed commercial prepared chowder 110F , per the operator it been reheating more then two hours.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Observed commercial prepared chowder 110F , per the operator it been reheating more then two hours.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for the location. This is a repeat violation from 07/09/21. Operator went to a store and bought one. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ingrid Lopez was hired in September of 2021 and is not trained in a food safety handling program.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed Ingrid Lopez the person in charge was not able to answer basic food code questions.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed potato salad made the Before per the operator not date marked. Operator labeled the potato salad. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the ice chute of the self service ice machine.

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of the dish machine.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for the location.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a cook with no watch on while preparing food. Cook removed the watch. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor coming from the floor drain in the back kitchen line.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed the sanitizer bucket on the floor in the back kitchen area. Operator moved to the correct location. Corrected On-Site