BRICK TOWN, 111 N PINE, PITTSBURG, KS - Restaurant inspection findings and violations

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Business Info

Restaurant: BRICK TOWN
Address: 111 N PINE, PITTSBURG, KS 66762
Total inspections: 1
Last inspection: May 22, 2008

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Violation code

Inspection Date

Violations

  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 3-501.17A1 - Critical - Food held at 41F or less may be dated 7 days (Corrected on site)
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-203.14A - Critical - A plumbing system shall be installed to preclude backflow into the water supply at each point of use in the food establishment. (Corrected on site)
  • 7-102.11 - Critical - Working containers used for storing poisonous or toxic materials, taken from bulk containers shall be clearly and individually identified with the common name of the material. (Corrected on site)
May 22, 20085

    Violation descriptions:
  • 3-501.17A1 - (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (D) and (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1.
    (1) 5°C (41°F) or less for a maximum of 7 days; or
  • 4-601.11A - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
  • 5-203.14A - A PLUMBING SUPPLY SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
    (A) Providing an air gap as specified under § 5-202.13; or
  • 7-102.11 - 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.

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