THE BRICK RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef and vegetables soup (46-47F - Cooling); onion soup (50F - Cooling) food items been cooling in walk in cooler from previous.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef and vegetables soup (46-47F - Cooling); onion soup (50F - Cooling) food items been cooling in walk in cooler from previous.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One Soda nozzle in bar area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight build up on interior of ice machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board at salad station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean food storage containers stacked on shelf in kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in storage room.

Basic - Working containers of food removed from original container not identified by common name. Clear container with a white powdery substance stored inside. Manager labeled container sugar. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored over raw salmon. Employee properly stored food items. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on cutting board at salad make station.

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

Basic - Bowl or other container with no handle used to dispense food. Small black bowl used to scoop shaved ginger. Manager discarded cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Several cracked containers and lids.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust in the walk in cooler.

High Priority - Live, small flying insects found. One flying insect on cooks line

High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer sink and surface spray bottle stored on prep table, manager properly stored spray bottle Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained beige cutting board Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at employee hand sink, plumber is on site during inspection. Hot water provided at end of inspection Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Small clear soufflé cups used To scoop dressings

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans stored not inverted in storage room

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items without a beard guard

Basic - Food storage container/container lid cracked or broken. A few cracked lids and containers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) butter was placed in the flip top cooler over filled. Employee removed top portion and put both containers into the cooler to cool Corrective Action Taken

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. Oveserved open container of milk in the walk in cooler. Employee dated milk 9/7/24 as the open date Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on long white cutting board and small white cutting on cooks line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near vents and vents are dusty in the kitchen area and dry storage area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored on shelf across from dish machine Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior Top of microwave

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at salad station, manager printed and posted a hand wash sign during inspection Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top coolers on cooks line Hood filters are soiled above cooking equipment Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of flip top coolers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind grill area

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container stored under prep table, employee labeled container Flour Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on salad station Repeat Violation

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. A few employee training certificates are expired

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on food debris on ceiling in kitchen area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf in kitchen area Repeat Violation

Basic - Food storage container/container lid cracked or broken. A few cracked or broken food containers and lids

Basic - Hole in or other damage to wall. Hole in wall in dry storage area Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in server area, employee posted hand wash sign during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease and dust Gaskets- soiled on cooks line Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup with straw stored on shelf above food to be served to the public, employee moved beverage Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at entrance to kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella cheese (50F - Cold Holding) food item was in double pans above the chill line of cooler from previous day per employee

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50F - Cold Holding) food item was in double pans above the chill line of cooler from previous day per employee Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in salad prep area Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Small clear bowl used to scoop salt and pepper mixture in Server area, manager removed cup Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling with food and dust Food debris and dust on kitchen and storage ceiling and vents

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on several cutting boards in the kitchen area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items purse, cups etc.. stored With clean dishes on bottom shelves in prep areas. Employee moved items Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stack on shelf across from ware washing area

Basic - Hole in or other damage to wall. Hole at top of wall in Dry storage area

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on hood exhaust system sprinklers, employee moved tongs Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of top microwave, manager cleaned Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on exterior of Fryers and oven Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old day dot stickers stuck on clean dishes stored on shelf at entrance of kitchen

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from Water heater on wall in kitchen area. Water is leaking into a pan

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag of water softener stored on floor by employee restroom, employee properly stored water softener salt during inspection Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance, employee labeled container Flour Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then grabbed clean ones, explained to him and he washed hands Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw fish then grabbed baked potatoes, explained to him and he washed hands Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed baked potato with bare hands to reheating in microwave, explained to him and got gloves Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in open bag on shelf above fries in reach in freezer by cook line, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f sauce with dairy with ice packs and 48f ranch made here sitting on ice, prep area, employee discarded it, explained time as public health control Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 131f baked potatoes, 95f rice on table, prep area, employee reheated them to 165f, employee turned oven higher Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258 lactic acid in bucket, cook diluted it properly Corrected On-Site Repeat Violation Admin Complaint

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. Email it

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Filling up bucket in hand sink by cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made on Sunday, employee put date on Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink by ice bin, bar area

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On brown sugar, cook removed it Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By clean utensils, server area, mgr moved it Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Containers for cut tomatoes and cheese, prep area, cook changed containers Corrected On-Site

Basic - Food stored on floor. Bulk salt, cook placed it on shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by ice been, bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, shelf by prep area next to cook line Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, mgr pushed it in Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By ice machine Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger party on shelf above cut tomatoes, server/prep area cooler, employee rearranged

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f pasta in double pan, prep unit, salad area, 55f sauce with sour cream at server station, ice pack on sides, explained proper ice bath, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f shrimp in warmer, cook voluntarily discarded it Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf above pitchers in drin server area, mgr rearranged Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. 124f roast in oven holding, mgr turned temperature up, got to 130f Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1130 ppm ddbsa in bucket, employee diluted it to 700 ppm ddbsa Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Teressa Fudge took test on 7/19/17

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food equipment, employee moved it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above cut lemons in drink cooler, mgr moved it Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting fish

Basic - Equipment in poor repair. Gasket in salad cooler

Basic - Food storage container/container lid cracked or broken. Lid is cracked for flour, bulk container, server area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by fryer and shelves in upright cooler, drink station

Basic - Water leaking from pipe and/or faucet/handle. Faucet in handsink at cook line by salad station

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in sanitizer Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee placed it on tray Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f sauces with sour cream at server area, one ice pack next to them, explained time as public health control, employee iced them down properly and got to 41f Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 113f rice on counter for soup of the day, explained time as public health control, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, drink area Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at drink station Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handsink, mgr placed some Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made on Monday, cooler by handsink and ice machine, server area, employee wrote date on,

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in office

Basic - Accumulation of debris on exterior of warewashing machine. Top back area

Basic - Bowl or other container with no handle used to dispense food. On sugar, drink station, employee removed it Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Above warmer by handsink at cook line Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bar, employees drank it and it was above ice bin at bar, employee discarded it Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above tea bags, drink station, mgr moved it Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Preparing salads, employee put one on Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid is cracked for raw fish, employee removed it Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 63f water for tongs for fruit at bar, employee discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters by grill, exterior of broiler, exterior of fryer Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar cooler with half and half and interior of microwave by cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar, employee discarded it Corrected On-Site