BRICK & BARREL

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 0ppm. Sanitizer container empty. Chef changed container 75ppm. Corrected On-Site

High Priority - Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale. 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. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 15 minutes ago stated chef. Chef timed sauce. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged pulled pork in walk in cooler. Packaged on site. Vacuum packaged on site salmon and tuna no variance.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for blackened ahi tuna on menu. Operator added ** seared rare** to menus during inspection. Corrected On-Site

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. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday. See stop sale

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84°F on cook line. Chef discarded water. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment ROP cooked foods and raw meats; Operator removed from packaging Corrective Action Taken

Intermediate - No soap provided at handwash sink by three compartment sink and at cook line; Operator provided Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; operator unable to turn back on; Second sink working Repeat Violation

Basic - Ceiling tile missing- above three compartment sink; cook line Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.- through out the kitchen

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

Basic - Current Hotel and Restaurant license not displayed.

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. Dishwasher (Chlorine 0ppm) Operator fixed chlorine solution to 50 ppm Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line ; operator turned water on Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in the kitchen

Basic - Ceiling tile missing above three compartment sink in the kitchen

Basic - Cutting board has cut marks and is no longer cleanable all at cook line

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Smoked pork belly/prepared over 24 hours before/walk in cooler. Corrective action taken/operator date labeled food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrective action taken/operator cleaned exterior of dishmachine.

Basic - Faucet/handle missing at plumbing fixture.handwash sink/hot water/kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#2/cookline