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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

BRICKHOUSE TAVERN

Address

209 DELBURG ST

City/State/ZIP

DAVIDSON

NC

28036

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/25/2014

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	PIC w/ food safety certification must be present during all times of food prep. Observed PIC w/ cert. not present upon my arrival. CDI: PIC w/ cert. arrived during inspxn.
18	0	Proper cooling time and temperatures	Yes	No	No	Ensure approved temperatures are reached during cooling time = from 135F to 70F in 2 hrs. then from 70F to 45F w/in additional 4 hrs. Observed cooked eggplant in cooling at 90F & cooked wings in prep. refrige at 60-70F but unable to determine time cooling began. CDI: eggplant (in cooling for ~1/2 hr.) was placed in shallow layer into cooler; wings discarded.
19	1.50	Proper hot holding temperatures	Yes	No	No	Maintain proper hot hold temp. for TCS foods in holding (see chart). Observed items < 135F @ hot hold unit. CDI: foods re-heated & unit temp. turned to max.
21	0	Proper date marking and disposition	Yes	No	No	Date mark American cheese if not used w/in 24 hrs. of opening. CDI: cheese labeled.
23	0	Consumer advisory provided for raw or undercooked foods	Yes	No	No	Provide disclosure as required in 3-603.11. Observed items requiring disclosure on menu not identified. Requires correction by next inspection.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	Use approved methods to facilitate cooling: shallow layers, uncovered in walk-in at temp=135F. Observed eggplant on covered plate cooling in ambient temp. @ pizza area & chicken wings in deep pan, stacked high & placed in prep. refrige. CDI: see #18
46	0.50	Warewashing facilities: installed, maintained and used; test strips	No	No	No	Provide correct sanitizer test strips to test pre-made sanitizer in bottles (RediSan). Observed no test strips available to accurately determine concentrations of san. bottles. Requires verification w/in 10 days.
53	0	Physical facilities installed, maintained and clean	No	No	No	Cleaning needed for storage area flooring under shelves.
54	0.50	Meets ventilation and lighting requirements; designated areas used	No	No	No	Provide adequate (10 foot candles 30" above floor) lighting to facilitate cleaning and ensure food safety in upstairs storage areas.