BRANDON’S

Violations (10)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi bar ; butter overnight (57F - Cold Holding)

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs above cut vegetables. Operator discarded due to stop sale . **Corrected On-Site**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar ; shell eggs over night (58F - Cold Holding); See stop

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar ; shell eggs over night (58F - Cold Holding); See stop

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar ; shell eggs over night (58F - Cold Holding)See stop 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1)Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sushi bar ; shell eggs over night (58F - Cold Holding)See stop 2) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi bar ; butter overnight (57F - Cold Holding)

  High Priority

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef Mike Burgio stated that there's No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef Mike Burgio stated that there's No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate

• 25-01-4

  Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.

  Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Warning**

  Basic

• 11-26-1Corrected on site

  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. Only employee at the time filled out form

  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. Only employee at the time filled out form **Corrected On-Site**

  Intermediate

• 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 under ice chest at bar napkin , plastic cups and broken glass.

  Basic

• 24-01-4

  Presetting of unwrapped silverware and/or tableware outdoors.

  Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Warning**

  Basic

• 31A-10-4

  Equipment drain line draining into handwash sink.

  Intermediate - Equipment drain line draining into handwash sink. Observed by salad machine

  Intermediate