3 CHEFS AT BRICKELL

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 - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler.

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

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

Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top surface on kitchen shelves with Heavy soil.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Kitchen freezer soil throughout.

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls form food spills throughout the kitchen.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

No child labor law poster. For reporting purposes only.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 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.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all soiled kitchen shelves throughout.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed most cooked foods inside walk in cooler not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls where needed.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. Tested at 0 ppm. Machine primed at tested again at 100ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried chicken stored in plastic grocery bags. Raw bacon stored in plastic grocery bags. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line counter: rice 69F, operator states rice sits out for approximately 1 hour. Discussed Time as a Public Health Control with operator and provided form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 2-27-24, per operator, not date marked by 2-29-24.

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line reach in cooler.

Basic - Cardboard used to line nonfood-contact shelves. On cook line table and in walk-in cooler

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Food stored on floor. Buckets of soy sauce and fry oil stored on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. In server station. Removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Ply wood table top on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Card board and play wood on cook line table soiled. Walk-in cooler shelves soiled. Upright freezer door gaskets soiled with mold like substance.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Frozen food in direct contact with nonfood grade bag inside Reaching freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw broccoli 58 f cooked shrimp 59 f as per owner the items where Prepare less than one hour. Owner apply ice on the product at time of Observation. Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

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 - Handwash sink used for purposes other than handwashing. Observed kitchen Utensils inside kitchen hand washing sink.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on drainboards or equivalent.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

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

Basic - Floor soiled/has accumulation of debris. Under kitchen fryers.

Basic - Food stored on floor. Observed buckets of vegetables on floor inside walk in cooler. Corrective Action Taken Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen top surface of kitchen shelves.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 54 f cut carrots 49 f cut green pepper 48 f Operator placed the items off temperature inside walk-in cooler. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on drainboards or equivalent.

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen employees.

Basic - Food stored on floor. Observed boxes of broccoli on kitchen floor.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen hot line top surface soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw food in contact with nonfood grade bags in the Freezer.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen wok. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty to Surface to kitchen cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood Being thawed in room temperature three confirming sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on drainboards or equivalent.

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

Basic - Drain cover(s) missing. Underneath dishwasher area.

Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen wok and fryers. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled, and top surface of kitchen shelves with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2021-10-19: Observed no sanitizing solution for kitchen wet wiping cloth. Time Extended