Brio Main Kitchen

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep , corrected , employee removed drinks at time of inspection. Corrected On-Site Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment. Serval knives stored between equipment on cooks line , corrected , Chef removed knives during inspection. Corrected On-Site

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

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees on cooks line changing gloves with no hand washing between gloves , corrected action taken , inspector discussed with management proper hand washing when changing gloves . Corrective Action Taken Repeat Violation

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of quaternary in three compartment sink , corrected, manager replaced quaternary at 300 ppm . Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of cooked grilled chicken 48°.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grilled chicken 48°for an undetermined amount of time . See stop sale .

Intermediate – Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by pan and box of gloves, corrected, manager removed items during inspection. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

o paper towels at bar employee hand wash sink . Corrected, manager replaced paper towels t time of inspection. Corrected On-Site Repeat Violation