BRISKFIRE BBQ

2-2D: .06(2)(o)Multiple utensils and other kitchen equipment in the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed.

10D: .04(7)(d)Facility does not have a notification for allergens within the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Poster was written and printed.

15A: .05(1)(a)Aluminum foil was lining the surface below grill, and the floor and pipes behind the fryer. Also cardboard being used under compression oven. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Items were removed.

2-2A: .03(2)(m)Employee health agreements not onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: New agreements made and signed today.

8-2B: .07(6)(g)Two containers of quat sanitizer observed above 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer remade.

17D: .07(4)(b)Employee food above food for restaurant in coolers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Designated space made for storage of employee food.