BRICK & SPOON MAITLAND

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pancake kept overnight on reach in cooler across from steam well with temperature of 50F. Warning - From follow-up inspection 2023-06-05: Pancake 45F Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Poached eggs served on farmers market salad, traditional Benedict, chicken Florentine Benedict-bayou, crab cake Benedict, corned beef hash Benedict. Please advertise as raw all this mentioned items in all your menus. Restaurant, online, to go menus. Warning - From follow-up inspection 2023-06-05: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups under soda machine. Repeat Violation Warning - From follow-up inspection 2023-06-05: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee walked into kitchen from dinning room, portioned some honey into portion cups and no hand washing. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect at the bar 1 small flying insect on kitchen Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pancake kept overnight on reach in cooler across from steam well with temperature of 50F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Honey butter kept for less than 4 hours on counter under expo line with temperature of 63F. Butter kept for less than 4 hours on counter under expo line with temperature of 51F. Pancake batter kept overnight on reach in cooler across from steam well with temperature of 50F. Ask manager to place butters on walk in cooler for rapid cooling. utters re checked temperature of 23F. Corrective Action Taken Warning

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. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Poached eggs served on farmers market salad, traditional Benedict, chicken Florentine Benedict-bayou, crab cake Benedict, corned beef hash Benedict. Please advertise as raw all this mentioned items in all your menus. Restaurant, online, to go menus. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by soda machine. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer bottle kept on bar with no name. Corrected On-Site Warning

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.Dish person drinking from a open container and placed drink on rack over three bay sink. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Cook preparing orders while wearing a smart watch. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on cups under soda machine. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on water on steam well with temperature of 102F. Repeat Violation Warning

High Priority - Container of medicine improperly stored. Eye wash on counter Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Data plate states rinse temp 180°; temp did not go above 171°; test strips did not show dish machine was working properly

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator in cooler overnight - more than 4 hours 6 Crab cakes 48°; chicken breast 47°; ground beef 47°; turkey bacon 47°; Canadian bacon 47°; sausage 48°; whole shrimp 48°; fish 47°; grit cakes 48°; sliced tomatoes 47°; chorizo 47°; various shredded cheeses 48° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator in cooler overnight - more than 4 hours 6 Crab cakes 48°; chicken breast 47°; ground beef 47°; turkey bacon 47°; Canadian bacon 47°; sausage 48°; whole shrimp 48°; fish 47°; grit cakes 48°; sliced tomatoes 47°; chorizo 47°; various shredded cheeses 48° Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line heavily stained

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen and front bar Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler on cooks line on griddle side, reading 50°

Basic - Equipment in poor repair. Exposed insulation to griddle side cooler, left door

Basic - Hole in or other damage to wall. Entrance to kitchen - holes in walls

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 86° water, right side of grill

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted Corrected On-Site

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

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