Bru’s Room Sports Grill

Basic – Bowl or other container with no handle used to dispense food

Cardboard tray in bulk container of panko breadcrumbs in dry storage and in flour at pizza station. Warning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

In walk in cooler thawed mahi still in reduced oxygen packages. Per manager, unknown how long thawed. See stop sale. Warning

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

Cutting board on pizza station grooved and discolored.

Basic – Employee with no beard guard/restraint while engaging in food preparation

Employee in prep area not wearing beard guard. Warning

Basic – Exterior door has a gap at the threshold that opens to the outside

Visible gap under exterior door by ice machines. Warning

Basic – Single-service articles improperly stored

Case of paper towels on floor opposite dry storage room. Warning

Basic – Water draining onto floor surface

Drain at hand sink closest to pizza ovens is leaking and draining onto floor. Warning

Basic – Working containers of food removed from original container not identified by common name

Bulk container of flour near walk in cooler and at pizza station not labeled. Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

1) Employee removed glove to handle personal phone and put on new glove to continue working without washing hands first. Reviewed handwash procedures and employee washed hands. n2) Employee sr front cook line returned to cook line from cooler and put on new gloves without washing hands first. Reviewed proper handwash procedures and employee washed hands. n Corrected On-Site Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

In walk in cooler thawed mahi still in reduced oxygen packages. Per manager, unknown how long thawed. Warning

High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours

At cook line lowboy drawers, raw burgers 52F at 1:45pm (pulled cooling 1 hr) to 52F at 2:20pm; raw fish 49F at 1:45pm (pulled cooling 1 hr) to 48F at 2:20pm; raw chicken 46F at 1:45pm (pulled cooling 45 minutes) to 46F at 2:20pm. Per employee all items brought from walk in cooler to line between 12:00pm and 1:00pm

Bagged ice added to items to quick chill back to 41F. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At fryers on front cook line, wings (94-108F – Hot Holding). Per employee, cooked less than 1 hr. Wings refried and used for order. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple cutting boards discolored with black mold like buildup. Warning

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Handwash sink closest to pizza ovens and at end of cook line have very low hot water pressure. Warning

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

At hand sink by end of cook line. Warning

Intermediate – Nonfood-grade basting brush used in food

Standard paint brush in bbq sauce at cook line. Manager discarded. Corrected On-Site Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Multiple containers in walk in cooler not date marked for when prepared. Warning