Bradys Pub

Basic – Bowl or other container with no handle used to dispense food. Observed inside spice containers. Manager removed cups. Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed at 2 one door units at beverage area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Manager removed cloths and began setting up quaternary solution. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (112F – Hot Holding) at steam table. As per manager, for approximately 30 minutes. Manager increased steam table temperature. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided health reporting agreement and some employees reviewed and signed. Corrective Action Taken

Intermediate – No soap provided at handwash sink. Observed at ware washing area. Manager replenished soap. Corrected On-Site