Breakfast A La Brasa

Year by year

Inspections

1. Dec 5, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on steak (main menu) and two breakfast menu items with fried egg. Operator to update with asterik and provide proof of correction to sanitarian.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Discussed cooling methods for cooked or hot held larger amounts of food. From discussion, product depth exceeds a depth that is conducive to rapid cooling (per description by operator, 6 or so inches is typical). Foods are cooled without lids and discussed that this practice is good. Also do not let foods sit at room temperature for a lengthy period of time.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The kitchen handwash sink is pulling away from the wall - the mounting bracket is pulling away from the wall and the screws are visible and not secure.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink at the front counter is not accessible, it was blocked by a cooler.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink near the front register. There is a condiment cooler for salsa etc near here and front of house employees are foodworkers. This handwash sink must always be stocked with soap, single use towels.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Knives used at the grill/prep cooler were being stored in a gap of the steam table and this location where they are stored cannot be cleaned, it is not accessible to clean. Discussed different storage methods with operator.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

2. Sep 27, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine located in the basement does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11