THE BRINEHOUSE

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at the end of cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees no beard guard, discussed the importance of of using beard guards when involved in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm corrected to 200ppm Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Baby broccoli cut/trimmed before it was washed. Discussed with operator the need to wash all produce before prep is done.

Basic - Standing water or very slow draining water in handwash sink. Hand wash sink on cook line containing

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (70F - Cold Holding) sitting on counter; pesto (62F - Cold Holding) sitting on counter. Both were sitting on counter 1.5 hours. Operator relocated both foods back in the cooler. Discussed using time as a public health control with operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (84F - Hot Holding) sitting under heat lamp for less than 4 hours. Bowl was blocking onions from the heat. Operator reheated to 187F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top and small white cutting boards. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Crates blocking handwash sink in ware washing area. Operator relocated crates. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top corners on drop plate of ice machine in the kitchen. Discussed with manager. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and jacket above to go boxes and ice scoop. Operator relocated. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes. Discussed with manager and employee. Employee put on hat. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and mushrooms above cut lettuce in walk in cooler. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface stained. All cutting boards stained/grooved. Discussed with manager. Soda gun soiled in bar area. Employee states gun isn't used. Discussed the need to keep equipment clean and sanitized.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corners of ice machine in kitchen. Discussed with manager.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Ceiling tiles above cook line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on side of equipment. Employee moved tongs Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to bread. Employee beverage on counter next to clean glassware. Both items have been relocated. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee computer case on prep table next to food and clean equipment. Employee moved personal items. Corrected On-Site

Basic - Open dumpster lid. Shared dumpster with entire plaza. Dumpster lid has been closed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and tomatoes above cut brussel sprouts. Employee rearranged storage in walk in cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line by prep area

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager renewed license. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter left on counter 50F for less than 4 hours. Unable to get second temperature as butter was used in preparation for icing. Beef 44F was used in prep prior to being put in cooler. Second temp at 3:30pm 43F. All other foods in walk in cooler at proper temperature.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom next to office not self closing. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go container with no handle used to scoop dry ingredients.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen area. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Food bucket intended for single use used to store grits.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 75f, cooked beef 95f, cooling on speed rack, items moved to reach in cooler. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Restroom next to office.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee McDonald's drink on clean prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic contain next to dish area

Basic - Faucet/handle missing at plumbing fixture. Handsink on cook line missing cold water handle

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored above ready to eat sauce

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-01-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46 F and soup 48 F in cooler opposite chicken cooker - manager placed food on ice and moved food to freezer in back kitchen -reviewed with manager the arranging of food that is cooling in cooler to allow for proper airflow Corrective Action Taken

Basic - Accumulation of pink mold-like substance in the interior of the ice machine near drop plate bolts - manager cleaned area Corrected On-Site

Basic - Food ( containers of oil) stored on floor in front kitchen area - manager relocated oil Corrected On-Site

High Priority - Nonfood-grade bag used in direct contact with food. Ice in non food grade bag located in Reach in cooler. Bag removed after discussion of proper food grade bags used for storage Food. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer installed after discussion with operator. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer located in reach in freezer in rear prep area. Thermometer installed after discussion with operator Corrected On-Site