BRICKHOUSE

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Inspection history

1. Aug 26, 2026

   ✓
   7 violations

   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Rotisserie chicken held hot for service had internal temperature of 131*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided oven temperature increased.
   • 6-501.111 Controlling Pests (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area, not leaving all the doors and windows open, and using screens.
   • 5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Hand sink in kitchen filled ice. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. Education provided.
   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the facility. Working containers used for storing poisonous or toxic materials such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 2-301.14(H) When to Wash (P). Observed cooks changing tasks to put on gloves with no hand washing and also leaving the cook line and for another area of facility without a glove change and hand wash. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Chicken salad on the line held on ice had temperatures ranging from 42*F at the bottom to the top at 49*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Item moved to prep cooler.