THE BRICK WALL SPORTS BAR & GRILLE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 6 dozen half shell oysters at 48 F.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitress station.

Basic - Ceiling tile missing. Cook line.

Basic - Food stored on floor. Walk in freezer rigate,

Basic - Shucked clams/mussels/oysters received at greater than 45 degrees Fahrenheit. 6 dozen half shell oysters at 48 F Cook trashed the oysters. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Cook corrected the buckets. Corrected On-Site

High Priority - Food prepared made at Different restaurant not of the same owner. Observe 18 key lime pies ,7 banana pudding, 4 pumpkin Biscoff, 10 Homemade Italian love cake. Made at cone head which is a different owner.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed homemade dessert in the establishment from a different restaurant not of the same owner. Observe 18 key lime pies ,7 banana pudding, 4 pumpkin Biscoff, 10 Homemade Italian love cake. Made at cone head which is a different owner.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half shells oysters 45 F and container of raw shrimp 47 F .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a full container of raw shrimp dated 9-13-25 at 47 F

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

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.

Basic - Employee with no hair restraint while engaging in food preparation. Cookline.

Basic - Food stored on floor. Cooking oil on the floor in the closet storage area. Cooking oil was removed and stored correctly. Corrected On-Site Repeat Violation

Basic - Shucked clams/mussels/oysters received at greater than 45 degrees Fahrenheit. Observed 10 Dozen of raw half shells oysters at 45 F reach in cooler in the kitchen.

Basic - Single-service articles improperly stored. Observed foam hinged lid container.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 6 buckets seafood thawing in standing water.

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

Basic - Food stored on floor. Observed post mix on the floor by the post mix and case of bottle water on the floor in the storage area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line.

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. Manager setup three compartment sink. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee coughing in her glove failed to removed them and washed her hands.

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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink used for other purposes than washing hands,observed stuff in the employee hand sink in the kitchen area.

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

Basic - Ceiling tile missing,kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper in the reach in cooler.

Basic - Employee eating in a food preparation or other restricted area. Cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Equipment in poor repair,gasket of the oyster reach in cooler. Observed the pickup table on the cook line in disrepair. Observed gasket on the low boy reach in cooler on the cook line in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees.kitchen hand sink next to the pickup line,p.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in five gallons buoy water in the kitchen area.

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

Basic - Ceiling tile missing. Kitchen.

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

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of mean green stored over food area. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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. Pie slices not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink in the bar and waitress station,ice being dumped in the employee hand sink.

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

Basic - No handwashing sign provided at a hand sink used by food employees.kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tail thawing in standing water on the cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of windex setting on the pickup station.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Cooking oil on kitchen floor and food items on the walk in freezer floor. Repeat Violation

Basic - Single-service articles improperly stored. Case of Container lids on the floor by the bottle water reach in cooler. Repeat Violation