The Brickhouse

Year by year

Inspections

1. Oct 24, 2025 Routine · 3 priority foundation, 1 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for pickled onions made in-house and dated for a 30 day shelf-life.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking First Mark Quintet Chlorine sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of chlorine sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quanternary ammonium compound (QAC) sanitizer test kit is not available for checking the First Mark Sani Quad sanitizer concentrations.

     Correction: Provide a QAC test kit or other device for measuring the concentration of QAC sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Bottles of liquor and boxes of beer are stored under sewer lines in the basement. The food are not shielded intercept potential drips and are subject to contamination.

     Correction: Remove food items from this area to an area not subject to contamination. Or, shield the food from potential drips

     Code 3-305.12