Brix & Stones Pizzera

Hands clean and properly washed — Inspector Note: Observed employee glove hands before washing them in min kitchen. CA informed PIC to lwauasnwash hands before gloving. Food employees shall keep their hands and exposed portions of their arms clean.

Food stored covered — Inspector Note: Observed opened and exposed bags of food in the RIF in main kitchen. CA advised PIC that food must be completely covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: Observed several TCS foods out of temp in RIC and prep top cooler in main kitchen. Advised PIC that foods need to be stored at 41 degrees or below. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed Prep top cooler ambient 48F and bottom RIC ambient 44F CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed expired test strips 12/15/23 CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed dust on vests inside WIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris inside RIC and RIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on walls BOH near 3 compartment sink CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed unused equipment (table, speed racks) CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Proper cold holding temperatures — Inspector Note: Observed several foods stored in the prep-top cooler above 41 F; Beef 44F, Pepperoni 45F CA: PIC immediately moved items to WIC to bring to acceptable temperature