Brixton Pub & Eatery

Water was used to clean and sanitize the dining tables and chairs., , Quat sanitizer bucket was measured at 200 ppm.

1. Egg was stored in a container on the counter with an internal temperature of 21.3°C., , Egg discarded., , 2. The prep cooler measured 15.4°C. The prep cooler later measured 5.4°C., , Ensure the cooler measure 4°C.

Dishwasher was not sanitizing the dishes and measured below 10 ppm. IT was noted that the sanitizer container was empty., Additional sanitizer was available; the dishwasher was primed and measured 100 ppm.

1) A cell phone was stored on the prep cooler., , The cell phone was promptly removed., , Items not associated with food must be stored in a separate area., , 2) Foil was used to line the shelves at the back exit door. The foil had build-up of food spice debris., , The foil was promptly removed.

Deep grooves were noted on the prep cooler and pizza cutting boards., , Resurface or replace the cutting boards.

1. Dust build-up was noted on the walk-in cooler fan condenser covers., , 2. Hard to reach areas in the kitchen was dirty, specifically behind the ventilation canopy, underneath the dishwasher was dirty, and the entire kitchen area., , Clean the indicated areas.