Brick House Tavern + Tap

Basic – Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks stored on food prep counter, corrected, employee removed items during inspection. Corrected On-Site Repeat Violation

Basic – Food stored on floor. Box of limes and bulk oil stored on floor , corrected, manager removed foods from the floor at time of inspection. Corrected On-Site

Basic – Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line.

Basic – Single-service articles improperly stored. Large party to go containers not stored protected. Manager covered containers during inspection. Corrected On-Site

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs 51° , cooked pork 50°, out of temperature for an undetermined amount of time .

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 51°, cooked pork chops 50°, salmon 45°

Intermediate – Handwash sink used for purposes other than handwashing. Several bar equipment items store in employee hand wash sink at bar area, corrected, manager removed items during inspection. Corrected On-Site Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area .

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , hard boiled eggs held over 24 hrs not date marked, correctly, manager date marked ribs at time of inspection. Corrected On-Site Repeat Violation