BRICK CITY SOUTHERN KITCHEN

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean container on dish area shelf. Manager placed container on a different shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate for kitchen ice machine stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cook line hand washing sink closest to back door. Manager removed knife during inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.

Intermediate - Records/documents for required employee training do not contain all of the required information. Two training records missing manager signature. Manager signed certificates during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen greasy and dusty. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line prep table. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen on shelf above cook line prep table. Manager removed vape pen during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line grill handle. Manager removed tongs during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of walk-in cooler rolling rack soiled with old food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Container stored on dish area shelf.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from cook line: chicken (118F - Hot Holding). Manager stated chicken was placed in warmer two hours prior to temperature being taken. Manager reheated chicken,167F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bin of kitchen ice machine on left stained. Top shelf of wait station reach-in cooler soiled with food debris. Interior of bar area reach-in cooler soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in cook line hand washing sink across from walk-in cooler. Manager removed knives during inspection. Corrected On-Site

Basic - Ceiling tile missing. Ceiling tiles above wait missing above dry storage shelf in front of walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above wait station next to cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine. Employee removed drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Manager placed tongs on grill. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Fan covers in walk-in cooler dusty. Repeat Violation

Basic - Open garbage can lid. Garbage can behind building. Manager closed lid during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table at cookline: sliced tomatoes (48F - Cooling 4 hours). Manager stated the tomatoes were sliced this morning and placed inside the cooler to cool. Manager stated the tomatoes were already inside the cooler when he arrived at 11am.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of refrigerated make-table at cookline: sliced tomatoes (48F - Cooling 4 hours). Manager stated the tomatoes were sliced this morning and placed inside the cooler to cool. Manager stated the tomatoes were already inside the cooler when he arrived at 11am. Stop sale issued.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink at left-end of cookline.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager only has quaternary test strips for chlorine dish machine.

Basic - Ceiling tile missing. Ceiling tiles missing in kitchen near walk-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on dish rack in warewash area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several cooler doors in bar area soiled with mold-like substance.

Basic - Unclean building components, attachments or fixtures. 1. Several ceiling tiles in back of kitchen and in warewash area of kitchen soiled with dust. 2. Floor below equipment in bar area soiled with debris. 3. Rusted metal pole in warewash area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose Bibb by dishmachine. Manager placed vacuum breakers on both hose bibs Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager had employee clean Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager labelled both bottles Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on door of food warmer. Manager removed Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment (cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher rinse off dirty dishes then reached for a clean bin and handed it to a server. Dishwasher failed to wash hands prior to handliung clean equipment. Discussed with Manager

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed two hose bibs by dishwash area with no vacuum breaker. Manager installed two vacuum breakers Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in cookline hand wash sink. Manager removed knife Corrected On-Site Repeat Violation

Basic - Ceiling tile missing Observed missing ceiling tile be walk-in-cooler

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom. Manager place covered trash can in women's reset room Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on cookline microwave. Manager removed duct tape. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager place all items to be washed again Corrective Action Taken Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, brisket 130F, pork 118F and 125F, also chicken 127F, 126F and 131F, food was moved to a non in use heating box or tempers was adjusted. Warning - From follow-up inspection 2023-12-13: At the end of the cook line, Hot holding: grits 121F, Mac and cheese 132F, stew 118F, Manager moved all items to stove and reheated to: stew 187F, grits 168F, Mach and cheese 169F. All items were in Hot holding box for no more than 2 hrs. Admin Complaint Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Potato cutter blades soiled. Employee cleaned during inspection. White plate on ice machine next to wall soiled with black mold-like substance. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop for pecans Repeat Violation

Basic - Ceiling tile missing. Tile missing over storage rack next to walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.. Employee wristwatch hanging on shelf next to clean dishes. Employees removed both items.Repeat Violation Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching fish breading and flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upper plate of tea machine soiled with mold-like substance. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old label on food container in walk-in cooler. Employee removed. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in bar area carton of half and half dated 12.11.21.

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked. See stop sale. Observed on cook line container of grilled onions prepared at 11am per manager with discard time of 3:00pm. Not discarded at end of designated time.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on cook line container of grilled onions prepared at 11am per manager with discard time of 3:00pm. Not discarded at end of designated time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line tray of chicken at 115F. Manager reset hot holding cabinet 30 min 148F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in place at prep station.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside seasoning in dry storage area near reach in freezer. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table in prep area. Also, observed employee drink on shelf above dry goods. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed pink hat on shelf with dry good in prep area. Also observed cell phone on shelf with dry goods in prep area. Employee removed during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in prep area and bar area underneath three compartment sink. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed multiple containers and lids with missing corners and cracked lids. Repeat Violation

Basic - Food stored on floor. Observed in prep area, bucket of pasta sitting on floor. Employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in freezer shelves soiled with old food and debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed clean stacked dishes in dry storage area with old tape and labels stuck to them.

Basic - Working containers of food removed from original container not identified by common name. Observed large white bin with white substance inside in prep area near dry storage. Also observed small container of white substance not labeled in drink service area near ice machine.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, Mac and cheese 51°, 54°, 53°, 54°, 57°, 55°, 52°, cooked night before

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, Mac and cheese 51°, 54°, 53°, 54°, 57°, 55°, 52°, cooked night before

Basic - Floor area(s) covered with standing water. At the bar area, also floor in disrepair

Basic - Food storage container/container lid cracked or broken. Multiple containers lids cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.