BRICK HOUSE CAFE VENTURES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- chicken tenders (70F - Cold Holding); fries (68F - Cold Holding); okra (68F - Cold Holding); butter cups (68F - Cold Holding). Manager tome marked and added to time as a public health control plan

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit was not being used. Trained manager on how to use kit and test machine Corrected On-Site

Intermediate - No full written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing when and how they are time marking procedures on paperwork.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food items stored over dressings in server reach in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys on prep shelf, cellphones on cook line

Basic - Hand washing sign at hand sink on cook line is very faded. Hand washing sign missing at dish pit

Basic - Wood food-contact surface not properly sealed. Observed pressed wooden peg board on cook line

High Priority - Employee cracked raw shelled eggs then grabbed American cheese and spatulas without changing gloves and washing hands. Manager educated team and had them wash their hands Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: potato tots (78F - Hot Holding); cooked chicken tenders (81F - Hot Holding); fries (68F - Hot Holding). Manager added to time as a public health control plan and items time marked Corrected On-Site

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. Emailed copy to manager Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2023. Sent printing instructions to manager Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above potatoes. Manager segregated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses on shelving above potatoes. Discussed proper segregation and manager put items in designated pan Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach and water in dish room Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ladies purse on dry storage shelf

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cookline

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven doors Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine in serving area

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine Warning - From follow-up inspection 2023-02-21: Observed black mold build up inside ice machine Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a portion cup stored in Table Grind Black Pepper on dry storage shelf next to can storage Warning - From follow-up inspection 2023-02-21: Observed a portion cup stored in Table Grind Black Pepper on dry storage shelf next to can storage Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted on storage shelf Warning - From follow-up inspection 2023-02-21: Observed bowls and plates not inverted on storage shelf Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Warning - From follow-up inspection 2023-02-21: Observed employee drink stored on prep table Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed 4 containers of oil stored on floor in kitchen Warning - From follow-up inspection 2023-02-21: Observed 4 containers of oil stored on floor in kitchen Time Extended

Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Observed 3 ice buckets stored on floor next to ice machine Warning - From follow-up inspection 2023-02-21: Observed 3 ice buckets stored on floor next to ice machine Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times. Fan n sink in dishroom Sanitizer bucket in sink end of cookline

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline tabl Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up.

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

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid

Basic - Food not stored at least 6 inches off of the floor. Walkin in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

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

Basic - Working containers of food removed from original container not identified by common name. Sugars