Brimstone Restaurant & Tavern

Physical facilities installed, maintained, and clean — Inspector Note: Observed the cooler unit in front of the grill unable to cold hold at 41F or below. CA: PIC will get this cooler serviced and will ensure that no TCS foods are stored in the meantime. (a) Good Repair. All physical facilities shall be maintained in good repair.

Food properly labeled; original container — Inspector Note: Observed sauce bottles, including cooking oil, removed from their original containers without proper labeling. COS: PIC labeled all containers with their common names and will ensure all working containers are properly labeled. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Physical facilities installed, maintained, and clean — Inspector Note: Observed (3) cooler unites in the kitchen unable to cold hold properly. CA: PIC will get them serviced. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Insects, rodents, and animals not present — Inspector Note: Observed multiple flies throughout the food preparation area in the kitchen. CA: PIC will implement effective pest control measures, eliminate conditions contributing to pest activity, and contact a licensed pest control operator if necessary. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Certified Food Protection Manager — Inspector Note: Observed an expired CFSM certificate posted at the facility entrance. CA: PIC must obtain a new certificate within 60 days. 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed kitchen employees drinking coffee from an open cup stored on a food prep table and eating while preparing food. COS/CA: PIC removed the drink and discontinued eating in the food preparation area. Employees were reminded to consume food and beverages only in designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the kitchen handwashing sink. COS: PIC refill the paper towel. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Proper cold holding temperatures — Inspector Note: Observed multiple RTE and TCS food items cold holding above 41F in multiple reach-in coolers and prep-top coolers (see temperature log). COS/CA: PIC discarded all affected TCS/RTE foods that exceeded the proper temperature and moved other food items to properly functioning refrigeration units. PIC will have the coolers serviced to ensure they maintain 41F or below. f) 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. P

Proper date marking and disposition — Inspector Note: Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (cooked rice, cooked chicken, cheese, etc). CA: Advised PIC to date mark if held more than 24 hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared 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. Pf

Proper date marking and disposition — Inspector Note: Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (cooked rice, cooked chicken, cheese, etc). CA: Advised PIC to date mark if held more than 24 hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared 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. Pf