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Restaurant name: BRICKERS RESTAURANT INC
Type: Food
Address: 301 8TH ST, New Brighton, PA 15066
Phone: 724-843-9852
Total inspections: 5
Last inspection: 07/27/2011
Last inspection violation count: 1
Inspection findings | Inspection Date | Type |
|---|
- Hair Restraints (46.152)
Food employees observed in grill area/cooking* area, not wearing proper hair restraints, such as nets, hats, or beard covers. Owner agreed to make food prep personel wear hair restraint. Correct in 1 day. (Estab closes at 2:00pm)
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07/27/2011 | Complaint |
| No violation noted during this evaluation. | 05/19/2011 | Type 2 Follow-up |
- Food Storage Requirements & Prohibited Areas (46.321)
Observed 2 containers of cooked potatoes food stored directly on the floor in walk in cooler area, rather than 6 inches off of the floor as required.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Floor in basement has old dried food residuals and rubbish under steps/ under pallets/
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05/13/2011 | Follow-up |
- Wiping Cloths Use Limitations (46.304)
Observed wet wiping cloths in front counter area, not being store in sanitizer solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Observed *(2 containers/potatoes) food stored directly on the floor in (walk-in cooler) area, rather than 6 inches off of the floor as required.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Burger patties was held at 48 °F, in the walk in cooler area, rather than 41°F or below as required.
- Cooling, Heating, & Holding Capacities (46.611)
Walk in cooler has ambient temperature of 50*F, rather than 41*F or below.
- Equipment in Good Repair & Proper Adjustment (46.671)
White plastic ice scoop(on top of ice machine) is cracked.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Floor in basement has food spillage/rubbish. (Stairway area)
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04/27/2011 | Regular |
- Cooling Methods & Food Containers Used/Arranged (46.384(c)(d))
Pan of pork chops on top of stove had internal = 90. Had been out of oven and less than 135 internally for about 1 hr. Moved to walk-in to cool to 70 or less in 1 hr or less.In future assure that cooked potentially hazardous foods are kept at internal= 135 or more, or cooled rapidly. Methods for rapid cooling include moving foods to cooler soon(1/2 hr or less) after removal from oven. Cooling is to be rapid :135-->70 in 2 hr or less,70-->41 in 4 more hrs or less.Recommended: measure and record cooling time.
- Food Temperature Measuring Devices Provided (46.632)
No thermometer seen in under counter cooler left of grill, or in reach-in freezer left of counter top cooler where pie is kept. Please supply within 1 week.
- Location of Backflow Prevention Device & Conditioning Device (46.824(b)(c))
No backflow prevention seen on hose in basement.Please supply within 1 week.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
Loose black residue accumulation on bottom of shelf over stove.Cleaned.
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05/27/2010 | Regular |
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