BRICK STORE PUB BASE

Observation: Observed time/temperature control for safety (TCS) foods cold held above 41°F: Raw smash burgers, House-made blue cheese (contains dairy), Raw cod, Chicken wings. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold held.

Corrective action: All affected TCS food items were voluntarily discarded at the time of inspection.

Management was advised to immediately check and adjust refrigeration units to ensure proper temperature control.

Observed outdoor cooking equipment without proper protection: -An outdoor barbeque/ smoker were observed in use without permanent overhead protection.

• Additionally, the equipment was not placed on an easily cleanable surface, such as sealed concrete, as required.

Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met:

• Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete
• The outside cooking area shall be designed and constructed so as to control the presence of vermin;

Corrective Action: Operator was informed that all outdoor cooking equipment (including smokers and barbeque pits) must be:

• Placed on an easily cleanable surface (e.g., sealed concrete or equivalent).
• Provided with permanent overhead protection to prevent contamination from weather or debris.

Walk-in cooler ambient temperature not sufficient to maintain Time/Temperature Control for Safety (TCS) foods at the required temperature. Upon inspection, the ambient air temperature of the walk-in cooler was observed to be above 41°F

Corrective Action: The manager promptly contacted a refrigeration technician, who arrived on-site and initiated repairs to bring the walk-in cooler into compliance before the conclusion of the inspection.

Discussed with manager to monitor unit temperature closely and to use calibrated thermometers to verify safe holding conditions.