3 BRICKS BBQ & GRILL LLC

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. 10 PPM. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Pork 77F, placed in hot holding unit overnight. Operator instructed to discard. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. Corrected On-Site Warning

Basic - Ice buildup in Argus reach-in freezer . Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Artichoke date marked 2-17 in make table unitl Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Artichoke, datemarked 2-17.

Intermediate - No soap provided at men's handwash sink.

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

High Priority - Raw animal food stored over or with unwashed produce. Sliced melon stored under unwashed vegetables. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee bathroom handwash sink. Hot water turned off.

Basic - Ceiling tile missing, by mop sink,

Basic - Self-closing device on bathroom door disconnected/broken.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with grime. Repeat Violation - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing, mop sink closet. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall, by water heater. Repeat Violation - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Kitchen Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-08-28: Time Extended

High Priority - Food with mold-like growth. See stop sale. Front counter Mold like substance floating on top of small amount of tea. Approximately 1/2 a cup. Operator discarded. Operator washed tea container

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walk-in in cooker stored over margarine, Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Open back bag of chicken touching beef in reach in freezer.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline unit Corn 46F, overnight. Operator discarded. Corrected On-Site

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. - Chick peas in walk in cooker opened 3-16. Operator discarded. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at front counter employee handwash sink. -waitstation

Basic - Accumulation of debris inside warewashing machine. -lime scale

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Equipment in poor repair. Gasket torn in smoker.

Basic - Hole in or other damage to wall, mop sink closet.

Basic - Ice buildup in reach-in freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of Cambros hot holding into spiked with food debris. -hood filters soiled with grease - interior of smoker soiled with grease .

Basic - Single-service articles improperly stored. Box food containers stored on storage area floor. Catering boxes stored on floor in storage area.

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

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. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Food worker dried hands on pants prior to donning gloves. Educated operator. Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at male bathroom employee handwash sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, at mop sink area.

Basic - Hole in or other damage to wall, behind hot water heater..

Basic - Self-closing device on male bathroom door disconnected/broken.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler , pork butt 46°F-47°F in unit overnight. Operator discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male food worker in kitchen wearing a watch. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In kitchen brown sugar and white sugar not labeled on rolling bins.

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. 0 PPM Operator increased to 50PPM. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly not date marked smoke turkey , operator updated.8- 14-2021. Milk at front counter not date marked from 8-14-2021. Operator updated. Corrected On-Site

Basic - Female bathroom ceiling tile shows damage or is in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system in kitchen laden with grease.