Brindille

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leak at drainpipe underneath the handwashing sink in the rear main kitchen prep area.instructed to repair plumbing leak and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15: observed leaking faucet of three compartment sink at bar. Instructed to repair leaking faucet of three compartment sink at bar.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17: observed no covered receptacle in any all gender washroom. Instructed to provide covered receptacles for every all gender washroom in facility for sanitary products and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no quaternary ammonium test kit on premises. Instructed to provide a test kit that accurately measures the concentration in mg/l of quaternary ammonium sanitizing solution. Priority foundation violation 7-38-005 citation issued

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed missing hot water knob on faucet of wash compartment of three compartment sink in basement and observed leaking faucet of three compartment sink at bar. Instructed to replace missing hot water knob on faucet of wash compartment of three compartment sink in basement and repair leaking faucet of three compartment sink at bar.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle in any all gender washroom. Instructed to provide covered receptacles for every all gender washroom in facility for sanitary products and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Deli cups not air dried after washing, stacked while wet, instructed to air dry all multi-use utensils.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed slight leak at faucet of exposed hand washing sink located in bar. Instructed to repair or replace and maintain in good condition.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered trash receptacle in employee toilet room. Instructed to provide.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of grease on filters over cook line. Instructed to clean and maintain in good condition.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed masking tape on lid of ice chest located in bar covered in black slime and grime. Instructed to remove, discard, clean, and maintain lid free of build up.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed broken gasket on interior door of prep cooler located in chef's station in rear prep area. Instructed to repair or replace and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed loose handle on prep cooler located in chef's station in rear prep area. Instructed to repair or replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up of slime and grime on caulk around around high temperature dish machine located in basement dish area. Instructed to remove, clean, re-caulk, and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Reused deli cups not air dried after washing, instructed to air dry before stacking.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11- observed no splash guard on right side of hand sink adjacent to 3 compartment sink at bar. Instructed manager to provide to prevent contamination. Maintain at all times.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-904.13-observed preset glassware and tableware stored upright on tables throughout dinning room areas. Informed manager that preset glassware must be stored on table tops inverted or upside down to prevent contamination. Instructed manager to invert glassware on table tops at all times. Maintain at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.11- observed door gaskets broken and in poor repair on pastry cooler. Instructed manager to repair and or replace. Maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Prep area door rubber gaskets with accumulated food debris. Instructed manager to clean cooler door gaskets and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed standing water on basement floor by 3-compartment sink and outside of walk in cooler. Must keep basement floor dry/clean throughout.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 1-compartment sink hot water handle leaking. Must repair and maintain sink.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must provide lid for the ice bin behind the bar. Caulk around the washbowl sink of the employee's washroom worn out. Must re caulk and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean the floor inside the water heater and electrical closet and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Burned out light bulbs on the hood/canopy. Must replace.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak on the hot handle of the faucet of the one compartment prep sink in the kitchen first floor. Must repair to stop the leak.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Noted some food items inside walk in cooler and other coolers not properly labeled. Instructed to label all food items with product name,prepared by date and/or use by date.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi use utensils (plates,bowls,cups etc) on shelves at the kitchen prep area not properly stored. Instructed to invert all utensils during storage to prevent dust accumulation and contamination.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Noted dirt and food particles on rails along rubber gaskets of service coolers at the kitchen prep area. Instructed to clean and maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Bulk food container not labeled, instructed to label and maintain.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. PROVIDE IODINE TEST STRIPS FOR THE LOW TEMPERATURE DISHMACHINE.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Provide 3 sink stoppers for the 3 compartment sink behind the bar.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.