Brickstone

Observed multiple opened containers of food or food outside of its original container, such as pasta, marinara sauce, pepperoni, and cheese without datemarking. COS PIC date marked all items.

Observed multiple sauce bottles in the main kitchen RICs without labels. COS PIC labeled containers.

Observed multiple gnats in the main kitchen and warewashing area. CA: Advised PIC to explore pest control options sufficient enough to manage the presence of flies.

Observed the most recent inspection report not displayed. CA: Advised PIC that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed water and food debris buildup in the main kitchen RICs. CA: Advised PIC to keep all non food contact surfaces clean to sight and touch.

Observed that the cold holding temperatures were above the required temperature of 41F and below for TCS food including chicken, tomatoes, and cheese which were 50F, 43F and 47F respectively. I advised the PIC to discard them. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed failure to properly store a wiping cloth lying on the food prep counter in the kitchen. I advised the PIC to properly store it in a sanitizer bucket and he did store it properly. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.