BRIGHTON GARDENS

Nonfood-contact surfaces clean — Inspector Note: Observed dust and debris build-up on shelving CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct by 11/10/25, send proof of correction to [REDACTED EMAIL]

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on floor in corners and under sinks, shelves and other equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct by 11/10/25, send proof of cleaning to [REDACTED EMAIL]

Food separated and protected — Inspector Note: Observed raw ground beef and bacon stored with and above vegetable base, cooked pork sausage and other RTE foods. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. COS: PIC moved raw ground beef and bacon to empty bottom shelf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dust and debris on knives stored on magnetic knife strip. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed knives and put with dirty dishes in warewashing area

Time as a public health control: procedures and records — Inspector Note: Observed butter and cream cheese marked as needing to be kept under refrigeration kept in condiment trays on dining room tables without temperature control. Butter temped at 71F CA: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours and discarded if not used at the 4 hr mark. COS: PIC discarded butter and cream cheese packets. Provided template for written procedures to be filled out if TPHC is continued to be used

Proper date marking and disposition — Inspector Note: Observed cooked meatballs in walkin cooler marked as prepped 10/26 with discard date of 11/7, observed shredded cheese in prep top cooler out of original packaging with 2 conflicting date mark stickers, both with discard times more than 7 days from prep date. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared or packaged foods opened 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. COS: PIC discarded both food containers