- Basic - Build-up of grease/dust/debris on hood filters. Above fryer
- Basic - Cutting board has cut marks and is no longer cleanable. White
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pizza cook touched pizza slice when transferring to plate. Reheated to 168 **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Potato chowder at 76 f. Less than one hour. Reheated to 190 f on stove. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth/towel used under cutting board, front service area.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing, was 100 ppm. Do not use equipment/utensils not properly sanitized.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of water residue, by cooksline
|
9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / ice coffee / **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 0ppm / front counter. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / spices / dry storage area.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cheese at 46F / prep table / less than 4 hours / product moved to walk in cooler.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / pasta at 46F / drawer cooler / product discarded by operator.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine at 0ppm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. / dining room.
|
4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. BROKEN SHIELDS IN BACK ROOM AND SPIRAL CFL BULBS AT SERVER STATION
- Observed attached equipment soiled with accumulated dust. BOTH FANGUARDS IN WIC
- Critical - Observed buildup of slime on ICE TEA dispensing nozzles.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. GREEN CUTTING BOARD
- Critical - Observed handwash sink used for purposes other than handwashing. DUMPING WATER Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER SAUCE IN WIC Corrected On Site.
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID SPRAY BOTTEL AT MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Two certified food managers on-site. No proof of training for fronthouse employees that handle/preaper food. Recent hire will also require training. This violation must be corrected by : 4-21-12. Callback inspection: no proof of food employee training provided. One new hire [2 weeks], no proof of training for Tony Roman and Chris Everson - Josh Mcgrory - employed more than 30 days.
|
4/23/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food-contact surfaces not cleaned after being contaminationed - storage shelf for clean containers - some containers not properly cleaned - caked on food debris observed.
- Critical - Hot water not provided/shut off at employee hand wash sink - handsink att pizza prep station.
- Inadequate lighting in front cook/prep area.
- Critical - No handwashing sign provided at a handsink used by food employees - handsink oposite ice machine, frontline hand sink.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Two certified food managers on-site. No proof of training for fronthouse employees that handle/preaper food. Recent hire will also require training. This violation must be corrected by : 4-21-12.
- Critical - Observed buildup of slime on soda dispensing nozzles - dining arrea.
- Observed employee with no hair restraint - at cookline.
- Critical - Observed encrusted, soiled material on slicer - back of blade - build up of food residue.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Correct use of Time markings on pizza but no written procedure available.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee wearing wrist band.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - salami at 45F - placed in prep table 15 minutes prior. Returned to cooler for cooling to 41F.
- Observed residue build-up on nonfood-contact surface - fan covers in walk in cooler.
- Observed single-service articles improperly stored - clear containers not stored inverted - frontline. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area - italian sausage, mushrooms, onions [trays] - cooled overnight and at 41F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - salami slices and cooked vegetables - reach in coolers at cookline. Corrected On Site.
|
2/21/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers./ over oven/ above line
- Observed ceiling soiled with accumulated dust on vent next to desk. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ pasta 45f Corrected On Site./ cappacola 48f in ric
- Observed single-service articles improperly stored./ next to drain in cabinet. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated with dust/dirt on vents in back rooms.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in a prohibited area./ next to sewage drain in cabinet on beverage station.
- Critical - Observed handwash sink used for purposes other than handwashing./found lettuce in hand sink.
- Critical - Observed soil buildup inside ice bin./ in ice machine.
|
6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Displayed food not properly protected from contamination. cooked pizza at room temp on top shelf of expo line exposed to dining area under ac vent with visible dust build up. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on slicer surface.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handled seasoning with bare hands. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters over pizza oven.
- Observed cutting board grooved/pitted and no longer cleanable. salad line cutting board. Repeat Violation.
- Observed dusty ceiling tiles near av vent above pizza prep line.
- Observed employee with no hair restraint. pizza chef preparing pizza with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. heavy meat crumbs in grooves between blade and machine.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline coolers and pizza coolers build up of food at crevices of doors and containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. saute cooler top portions items out of cooler protection. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. 3 pizzas sitting on very top shelf of expo line.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pizza at room temperature no time markings or written plan available.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatballs on cookline
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. roasted garlic mayo dated 2/10.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas, wings on cookline and walkin cooler prepared 2 to 3 days ago. Repeat Violation.
|
2/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cutting board. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. salad cooler.
|
9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. proscuitto, pancetta walkin cooler, salami reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. saute cooler top portion. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. pizza stored on top of counter exposed to customers not protected. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling cheese with bare hands while preparing salad. Repeat Violation.
- Critical. Observed empolyee wash hands with no hot water. pizza area hand sink has no hot water. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cutting board. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. salad cooler.
- Observed build-up of grease on nonfood-contact surface. hood filter above pizza oven
- Critical. Hot water not provided at employee hand wash sink. handle broken no access to hot water at pizza hand sink. Repeat Violation.
- Critical. Observed toxic item stored by food. Oil can stored on food prep shelf.
|
9/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of middle right salad cooler. Repeat Violation. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.cooked pizza on display exposed to customers no protection.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza chef apply parsley garnish with bare hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove use, after handling drink cup. Repeat Violation. Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. pizza chef pizza hand sink hot water not working.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at pizza prep table.
- Observed single-service items stored on floor. togo containers walkin freezer floor.
- Critical. Hot water not provided/shut off at employee hand wash sink. faucet handle not working.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door gaps at side and bottom.
- Critical. Establishment operating without a current Hotel and Restaurant license.
|
6/2/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pancetta round, walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. top portion of veggie pizza coolerand saute cooler. Unit recovered when lid was put down on units. Corrected On Site. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. cooling with covers/lids. cooked onions, pasta, sausage.
- Critical. No conspicuously located thermometer in holding unit. cookline coolers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. condiment cup in grated cheese.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. pizza chef using gloves took off gloves then continued using bare hands on pizza toppings no handwashing. Corrected On Site.
- Critical. Observed food employee touch bare body part then handle clean equipment , without washing hands. server touched hair then touched inside of portable ice bucket no handwashing in between. Corrected On Site. Repeat Violation.
- Critical. Observed employee engage in food preparation without washing hands after warewashing and then putting gloves on. Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical. Observed beverage containers on a food preparation surface, on slicer at cookline. Corrected On Site.
- Observed employee with no hair restraint. pizza chef. Repeat Violation.
- Observed cutting board grooved/pitted/stained and no longer cleanable.
- Observed nonfood-contact equipment in poor repair service panel door missing on ice machine.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Non-prewrapped utensils not properly presented. silverware preset on table exposed.
- Plumbing system in disrepair. hot water does not turn off pizza prep hand sink.
- Observed food debris accumulated on kitchen floor.
|
1/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. all parts of pizza under heat lamp not maintaining temp of 135 or above.
|
7/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, pancetta, deli meat in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta, veggies, chicken in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salad cooler, top portion of cooler across from cooktop rightside, items out of the protection of the pizza cooler, butter at room temp cookline.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. all parts of pizza under heat lamp not maintaining temp of 135 or above.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler, items on rack by door, bolognese sauce, pepperoni.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Pizza chef at cookline. Corrected On Site.
- Critical. Observed employee drank beverage at cookline then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed a beverage container on a food preparation table at salad station.
- Observed employees with no hair restraint. cookline.
- Observed cutting board grooved/pitted and no longer cleanable. salad cooler cutting board.
- Fixed equipment exposed to drips from exhaust hood. grill at cookline.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline, at hand sink by pizza station.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. cookline wiping bucket.
- Critical. Observed soiled reach-in cooler gaskets. on drawers and doors cookline
- Critical. Observed encrusted, soiled material on slicer. pepperoni at cookline
- Clean glasses, pans, plastic containe4s, plates and bowls not stored inverted or in a protected manner. back storage, glasses on tables at place settings.
- Observed attached equipment hood at cookline dripping water on grill.
- No copy of latest inspection report.
|
7/10/2009 | Routine - Food | Warning Issued |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Brick & Fire, 1621 S Orange Ave, Orlando, FL »