BRASSERIE BRICKELL KEY

Violations (15)

• 12A-09-4Critical

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employees.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employees.

  High Priority

• 36-36-4

  Ceiling tile missing. No drop ceiling throughout the kitchen area.

  Basic - Ceiling tile missing. No drop ceiling throughout the kitchen area.

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable.

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed boxes of water on kitchen floor.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy dust on top of kitchen shelves.

  Basic

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.

  Basic

• 11-27-4

  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 - 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

• 05-07-4

  Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

  Intermediate

• 22-02-4

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled throughout.

  Intermediate

• 11-26-1

  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.

  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.

  Intermediate

• 05-13-5

  Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

  Intermediate

• 16-03-4

  Accumulation of debris inside warewashing machine.

  Basic - Accumulation of debris inside warewashing machine.

  Basic

• 05-10-4

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures.

  Intermediate