THE BRICK STORE PUB

Observed time/temperature control for safety (TCS) foods cold held above 41°F in the prep-top cooler. See items marked with an asterisk (***) on the temperature log. Discussed that, except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F (5°C) or below. All affected TCS foods were discarded.

The permit was not posted in a location within the food service establishment that is conspicuous to consumers. Additionally, past due invoices for 2024 and 2025 were observed as unpaid. Discussed that all outstanding invoices must be paid immediately and that the permit must be posted in a visible location accessible to consumers at all times.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods in prep top cooler and chef base cold hold above 41F. See items on temperature log with an asterisk***. 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. All TCS foods were discarded.

Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed veal gravy hot holding at 118F. 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 or 135°F (57°C) or above. Gravy was reheated to 171F.

Observed buildup of slime in the interior of ice machine walls. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ice machine shall be cleaned at a frequency to prevent buildup or according to manufacturers guidelines. Ice shall not be used. Facility begin removing ice during inspection to clean ice machine.

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked chicken wings, short ribs, chicken salad, hummus, cooked vegetables, cut lettuce stored beyond 24 hours with no label bearing the date of preparation or discard. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food was discarded.

Observed food being cooled by nonapproved method. Observed sheet pans of chicken breast and carrots below 135F cooling on cooling rack in main kitchen at room temperature. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:(i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Uncovered chicken and carrots were relocated to walk in cooler to cool to 70 within 2 hours. Provided just cool it flyer.

A handwashing sink was being used for other purposes other than handwashing. Observed hand towel and spatula stored in the handwashing sink. Observed with the person in charge that a handwashing sink may not be used for purposes other than handwashing.

Observed 6 unlabeled spray bottles of chemical in the main kitchen, and two unlabeled spray bottles in the waiter area. Discussed with the person in charge, working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.