BRIX PROJECT BREWERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coke slaw prepared on site 49° cold holding in portable cooler. Recheck temp after 20 mins 43° cold holding. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables stained/soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector and drop areas of ice machines soiled with mold like substance. Repeat Violation

Basic - Beverage tubing/cold plate not separated from stored ice. Soda gun holster at bar mounted over ice bin, hose of soda gun touches ice when lid is open.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food items stored in walk in cooler above client items, corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. 2# food storage containers stacked while still wet.

Basic - Floor not cleaned when the least amount of food is exposed. Water plumbing lines, wall and floor under 3 compartment sink soiled. Area around the zoo station walls soiled. Repeat Violation

Basic - Floors not maintained smooth and durable. Flooring in walk in cooler and kitchen areas, bare cement exposed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. WaIt station under counter reach in cooler unit with out ambient air Thermo. Storage of who,e raw shell eggs at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.table legs and bottom shelf of prep table soiled, come rusted. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked on site bacon jam with cooked onions; ; (88F - Cooling) cook was not sure for how long item had been sitting on counter at ambient air but sure was under 2 hours, placed item back on stove to reheat to 1650 and restart the cooling process; (88F), reheated to 183° and cooling process restarted, item placed on ice in 3 compartment sink, at 83° within 45 mins Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw beef stored with ready to eat prepare on site compound butters in reach in freezer unit

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Opened half and half from 10/9/23 should haven discarded previous day. See stop sale Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8days half and half , 1/# quart discarded Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink at the pizza station

Intermediate - Records/documents for required employee training do not contain all of the required information. Some info missing on hourly training certificates, expiration dates missing on a few.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the ice machine ceiling where ice dispenser soiled with black mold like substance. Deflector on second ice machine soiled with pink mold like substance Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on bottom shelf of prep table with client items,

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on wood prep table

Basic - Equipment in poor repair. Door gasket broken on cooks line make table.

Basic - Floor area(s) covered with standing water. Standing water behind the beverage/ side dispensing unit at wait station

Basic - Floor not cleaned when the least amount of food is exposed. Floors in kitchen prep Maria's heavily soiled, baseboards soiled walls under and behind equipment soiled and floor drains soiled

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine, not fully on tray that is in place for dispensing items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelfs of prep tables heavily soiled, rust and old food debris. Exterior of cooking equipment soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza station, interior reach in cooler units soiled, old food debris and standing water. Cutting boards on make table at the pizza station soiled/ stained Repeat Violation

Basic - Soiled dry wiping cloth in use. Several soiled wet and dry wiping cloths on use on prep tables, wet wiping cloths not stored in sanitizer bucket between uses.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed cement floors in kitchen/prep areas, Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed pineapples stored over washed ready to eat spinach and unwashed open case asparagus stored over ready to eat carrots in walk in cooler Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. Corrective Action Taken - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and grooved. Meat slicer used today, cleaned, food debris still present, recleaned while inspection was taking place. - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Needed paperwork was given to operator by inspector for complaince by the next unannounced rountine inspection. Corrective Action Taken - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of grill table - From follow-up inspection 2023-04-20: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils dried with a towel/cloth. Observed dish washer used towel to dry dishes pulled from dish machine, corrected and re-educated. - From follow-up inspection 2023-04-20: Not observed Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels used in bottom of draining cut lettuce on pizza station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found .75 quart of prepared in house seasoned butter on counter at 65°, could not determine exact time pulled from freezer, see stop sale

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. Milk opened 2 days prior, not date marked, corrected Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Robert F expired 10-15-22 Kyle M. Expired 10-15-22

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector in the ice machine soiled with black mold like substance. Track of sliding door to ice machine soiled Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards make table pizza station. Portable cutting boards as well

Basic - Employee beverage in a food preparation or other restricted area. At bar stored with clean glasses, corrected Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls under behind equipment through out location in need of cleaning. Repeat Violation

Basic - Food stored on floor. Onions and tub of pickles, cape raw beef stored on floor of walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bar reach in freezer in need of defrosting.

Basic - Time/temperature control for safety food thawed in an improper manner. Found .75 quart of prepared in house seasoned butter on counter at 65°, could not determine exact time pulled from freezer, see stop sale

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples above ready to eat cleaned salad greens and Brussels sprouts in walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line (water) not labeled, corrected

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Kitchen observed (1) one flips in back area near exit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. water holding soiled scoops 127-128° hot holding, item removed. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test strip available, corrected by inspector. 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. Open on 4-30-22 milk and hot holding not date marked, corrected Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Brawnwyn , Chris and Raymond copies only on file.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector in bar and multiple use ice machines, soiled on deflector and ceiling of units. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer unit employee beverages store above client ready to eat items. , unwashed strawberries stored over rte prepped vegetables in walk in cooler, both corrected. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor drains soiled under the 2 compartment food prep sink, wall under sesame sink soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw pork patty then removed gloves but did not wash hands before getting new gloves for plating food, manager stopped and redirected employee to wash hands Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender peel lemon to place as garnish on mixed drink . Stopped and re-educated to use gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Compound butter 50° Cinnamon butter 55° out less than 30 minutes for orders. Moved back to cooler Repeat Violation** Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at pizza station Light buildup on ice machine deflector , bar ice machine Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry rice Corrected On-Site

Basic - Floors not maintained smooth and durable. Walk in cooler Repeat Violation

Basic - Food stored on floor. Bag of bread crumbs under prep table Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Pizza station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.light buildup at soda machine on backsplash

Basic - Raw fruits/vegetables not washed prior to preparation. Cauliflower not washed before cutting Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut celery under unwashed cauliflower Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.