A95.5
BRICKHOUSE TAVERN
209 DELBURG ST, Davidson, NC 28036
Restaurant · NC permit/State ID 2060015222
Latest gradeA (95.5)
Last inspectedOct 27, 2026
Inspections on record36
On record sinceSep 23, 2013
Score history
Sep 23, 2013Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 A 95.5 · 8 violations
Inspector comments: Parasite Destruction Letter Present for Salmon
Shellstock is received frozen
Roasts are cooked to 155+
Caesar Dressing contains raw eggs
Tuna is par-cooked and served cooled
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed one slightly dented can on the storage rack. CDI - Item was removed to be returned to the supplier.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed par-cooked tuna (135) stored above cooked chicken wings. CDI - Items was moved to the bottom shelf.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 120-122 degree onion rings, onion straws and fried pickles under the heat lamp. CDI - Items were voluntarily discarded. EHS recommends placing these items on top of a pan to hold them closer to the heat lamp.
#36 · Thermometers provided & accurate
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed missing thermometer inside of the new hostess station prep cooler. Ensure all coolers have thermometers.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observe one employee with a long beard and no restraint.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep stains on the middle prep cooler cutting board.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed the right side dumpster with a missing drain plug.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a deeply rusted metal covering for the grease trap.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed heavy food/grease debris underneath equipment throughout the kitchen.
Apr 7, 2026 A 96.5 · 10 violations
Inspector comments: Aquacultured letters present for Salmon, Roasts are cooked to 155, Frozen Shellfish
CONSUMER ADVISORY AND DISCLOSURE SHOULD READ:
*These items may be served raw or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed several condiments stored next to the hot hold station without protective lids or plastic wrap.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 112-115 degree hot hold items due to the gauges not being set high enough. CDI - Products were reheated to 165 and gauges were turned higher.
#22 · Proper cold holding temperatures −1.5
Repeat violationFollow-up verification required
3-DAY VERIFICATION REQUIRED
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45 degree food items in the pizza reach-in cooler. Ambient temperature was also 45 degrees. Items were voluntarily discarded and unit will not be used until it is repaired. Points not increased due to significant improvement on cold holding from previous inspection.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
10-DAY VERIFICATION REQUIRED
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed missing disclosure for the new menu consumer advisory. See general comments for the correct statement.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed intact ROP packages of tuna filets.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee plating food while wearing a bracelet.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed wet-stacked dishes and an employee coth-drying wet dishes.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep stains on the middle prep cooler cutting board.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed a deeply rusted metal covering for the grease trap. Observed very low grout in areas of the dish washing room.
Feb 19, 2026 A 93 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee waterbottle stored in the service ice container at the bar. CDI - Items was removed.
#10 · Handwashing sinks supplied & accessible −1
Repeat violation
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed two utensils stored inside of the bar hand wash sink. Observed missing hand wash signs in both restrooms.
#13 · Food in good condition, safe & unadulterated −2
Corrected during inspectionRepeat violation
REPEAT
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed five dented cans on the dry storage rack. CDI - Manager removed them to be returned to the supplier.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw ground beef stored above fish in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made from previous inspection.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
FOLLOW UP VISIT REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in the Pizza Prep, Appetizer Prep and Middle Prep Cooler above 41 degrees. (See temperature chart) All foods were voluntarily discarded. Coolers were temporarily placed on 6-hour TPHC by EHS and policy was provided. A technician showed up during inspection and began working on all three coolers. EHS will make a follow up visit tomorrow morning.
#38 · Insects & rodents not present; no unauthorized animals
Repeat violation
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap down the middle of the back kitchen door. Improvements made from previous inspection due to bottom of door being repaired.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed rusting shelves in the walk-in coolers and clean dish racks. Observed a “house hold use only” blender and crockpot. Observed damage at the bottom of the walk-in cooler door.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed rusting grease trap doors on the floor of the ware washing room. WIF floor and cracked tiles have been repaired since previous inspection.
Sep 2, 2025 A 96 · 13 violations
Inspector comments: Aquacultured Salmon and Parasite Destruction Letter Present.
Menu contains several items with consumer advisory * but are fully cooked. (Shrimp, Crabcake, Caesar Dressing)
All Roasts are cooked to 155 before slicing for French Dip
All molluskan shellfish are received frozen
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written plan. CDI - EHS provided during inspection.
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink.
Observed missing hand wash signs in the restrooms.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed three dented cans on the dry storage rack. CDI - Manager removed them to be returned to the supplier.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed one container of ground beef stored above salmon. CDI - Ground beef was moved away from Salmon.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth on the ice machine chute.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a large light gap on the bottom of the back loading dock door.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a hand wash sink splashing water onto containers of food inside the center kitchen due to no splash guard.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one employee preparing food with no hair restraint.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces throughout the kitchen.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed a broken dish machine in the bar area. Observed rusting shelves in the walk-in coolers and clean dish racks. Observed a large block of ice forming from a leaking walk-in freezer compressor. Observed “house hold use only” blenders and crockpot. Observed no caulking for the center kitchen hand sink that is separating from the wall.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed an entire rusted floor for the walk-in freezer. Observed rusting grease trap doors on the floor of the ware washing room and broken tiles. Observed a section of broken floor tiles in the water-heater room. Observed food debris and grease build-up in bottom corners of the ware washing room.
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed non-shatterproof heat lamp bulbs above fries and pizza hot hold.
May 19, 2025 A 98.5 · 4 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No proof of training to staff such as a signed document or computer module. PIC stated they read health policy posters and go over returning to work policy with staff upon hiring. *CDI - EHS provided employee health policy agreement document for staff to read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Marinated Chicken, Raw Salmon, Cooked Penne Pasta, and sliced tomatoes in above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items.
NOTE: WIC was not operating properly showing an ambient temperature of 43F. Repair company arrived onsite before EHS began typing report. PIC stated temperatures were 41F or less this morning repair man was onsite and stated they turned off unit for repairs for close to 2 hours. Establishment was performing preventative maintenance, unit is repaired and all food items are cooling rapidly.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged tuna thawed while still in its ROP’d environment. PIC stated item was thawed under running water and will remove it from ROP packaging once thawed.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - missing tiles on corner wall in entry way to waiting station. NOTE: EHS observed some tiles repaired and PIC showed invoice for rest of floors to be repaired.
Jan 23, 2025 A 95 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed pasta, chicken wings, and rice cooling at a rate too slow to meet cooling parameters in walk-in cooler. See temperature chart and violation #33 for details. CDI: Education provided and PIC uncovered and sifted product for more rapid cooling. REPEAT VIOLATION.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer bottles stored on food prep surfaces. CDI: Education provided and PIC moved spray bottles to approved location. REPEAT VIOLATION.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed rice cooling in deep metal insert pan covered with aluminum foil, chicken wings cooling in large batches on sheet trays, and pasta cooling in plastic bus tubs in walk-in cooler. PIC stated product placed into cooler between 11am-1pm. CDI: Education provided and PIC uncovered and sifted product for more rapid cooling. REPEAT VIOLATION.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed sauce and oil bottles, and spice containers with no labels.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed base coving missing from walls at corner piece between beer walk-in cooler and linen closet and at corner piece across from main walk-in cooler beside prep sink and mixer. Observed cracked/loose floor tiles at waitress station. REPEAT VIOLATION.
Sep 12, 2024 A 97 · 11 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf
Observed hand sink near prep sinks blocked by large trashcan. CDI: Trashcan moved/sink made accessible.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed knives on two separate magnetic strips stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed chicken wings cooling at a rate too slowly to meet cooling parameters. See violation #33 and temperature chart for details. CDI: PIC uncovered product for rapid cooling(43F within 15 minutes of unwrapping).
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed baked potatoes being held below 135F in warmer. PIC stated product cooked between 9am-11am and moved to hot holding. CDI: PIC placed product baked into oven for reheating(168F).
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spring mix being held above 41F in salad make table. CDI: PIC voluntarily discarded product. Observed pico and sour cream being held above 41F in pizza reach-in cooler. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer spray bottle stored on pizza prep table. CDI: PIC moved bottle to approved location.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed chicken wings cooling on speed rack in walk-in cooler covered with plastic wrap. CDI: PIC uncovered product for rapid cooling (43F within 15 minutes of unwrapping).
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed ice scoop stored with handle in contact with product at waitress station. CDI: Scoop turned upright. Observed scoops in bulk breadcrumb and flour containers stored with handle in contact with product. CDI: PIC turned scoop upright.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed buildup and murky water in metal insert pan used for storing ice scoop at ice machine. EHS recommended utilizing self-draining pan or more frequent cleaning of metal insert pan.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed debris around dumpsters on ground. PIC stated construction crew working in building next door using their dumpster and depositing trash daily on ground.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked/loose floor tiles at waitress station.
May 6, 2024 A 98.5 · 2 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in appetizer make table. See temp chart. Ambient temp of unit 39F. PIC stated unit emptied nightly and product placed into unit between 9am-10am. CDI: Education provided, PIC relocated product to walk-in cooler for rapid cooling, and contacted service company for repairs.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed appetizer make table unable to maintain TCS foods cold. See violation #22 for detail. Observed fan covers in main walk-in cooler and beer walk-in cooler soiled with buildup.
Dec 11, 2023 A 99 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean soiled with food waste on magnetic wall strip in prep area. CDI: PIC sent to be W/R/S.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce being cooled in covered plastic container in reach-in portion of salad make table. PIC stated product prepared 9:30am. CDI: PIC removed cover from product and moved to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed magnetic knife holder soiled with food waste.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in dish area. Observed various cracked/missing tiles and base coving throughout kitchen.
Aug 15, 2023 A 98 · 7 violations
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Woody. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided copy via email.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce cooling too slowly to meet cooling parameters in walk-in cooler and salad make table on line. PIC stated product prepared between @11:30am. CDI: PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F).
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce being held below 135F in steam well on line. CDI: PIC reheated product (>165F).
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and sour cream being held above 41F in expo station. PIC stated product placed into unit each morning @opening. CDI: Facility opting to utilize TPHC. EHS provided paperwork. Observed various TCS foods being held above 41F in pizza make table. See temperature chart for details. Ambient temperature of unit 44F. All products stored in walk-in cooler overnight and placed into unit @11:30am. Owner contacted service repair company during inspection. CDI: Facility utilizing TPHC until unit repaired. REPEAT VIOLATION.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chopped lettuce prepared @11:30am stored in container in salad make table on line with prep date of 08/14/23. CDI: PIC placed correct date label on container.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce being cooled in walk-in cooler in deep insert pans covered with plastic wrap/metal lids. Observed chopped lettuce being cooled in salad make table on line. Unit designed to cold hold, not cool foods. CDI: Education provided. PIC vented product in walk-in cooler and placed on ice. Product in salad make table on line covered with ice bags (<41F).
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gasket on make table on line.
Mar 29, 2023 A 98.5 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed 1x container of raw chicken on shelving, directly above raw meat products in walk in cooler. PIC stated this is not the normal storage location for chicken, believes a new employee accidentally placed chicken here. PIC will discuss storage order with employees. CDI- raw chicken moved, no longer contamination concern.
For more information on food storage order please visit: http://meck.co/FoodSafety
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed app station with some products holding at 42-43F range in top of unit. EHS confirmed bottom of app station (reach in portion) was holding around 38-39F. All products were loaded into unit this morning. PIC stated refrigeration tech was on site servicing units, technician added Freon and adjusted thermostat on unit, EHS found all products dropped to 41F or below within 30 minutes. CDI- unit adjusted, temperature dropped, all TCS foods at proper holding temp.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed multiple sanitizer buckets testing at 400 ppm quat sanitizer. EHS had PIC fill a bucket fresh from dispenser, EHS found that sanitizer is dispensing at 400ppm quat range, confirmed with both inspectors test strips and PICs test strips. PIC will call ecolab to have dispenser serviced/adjusted, will dilute buckets with water until adjusted. CDI- buckets diluted with water during inspection, at 100-200ppm range after dilution.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna that was thawed out in walk in cooler, still in original package. Package indicates that fish is to be removed from packaging prior to thawing. EHS discussed with PIC, will put small slits in packages to open during thawing process.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler in need of cleaning in areas, buildup between racks, EHS showed PIC areas of concern.
Dec 20, 2022 A 99 · details not yet loaded
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Sep 20, 2022 A 98 · details not yet loaded
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Jun 15, 2022 A 97 · details not yet loaded
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Mar 17, 2022 A 98 · details not yet loaded
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Dec 13, 2021 A 98.5 · details not yet loaded
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Aug 9, 2021 A 96.5 · details not yet loaded
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Apr 14, 2021 A 97.5 · details not yet loaded
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Dec 10, 2020 A 98.5 · details not yet loaded
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Jun 30, 2020 A 98 · details not yet loaded
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Jan 11, 2020 A 97 · details not yet loaded
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May 19, 2019 A 91 · details not yet loaded
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Dec 27, 2018 A 99 · details not yet loaded
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Jun 14, 2018 A 98.5 · details not yet loaded
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Oct 3, 2017 A 99 · details not yet loaded
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Apr 18, 2017 A 98.5 · details not yet loaded
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Dec 19, 2016 A 98.5 · details not yet loaded
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Sep 27, 2016 A 98.5 · details not yet loaded
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Jun 13, 2016 A 96 · details not yet loaded
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Jan 25, 2016 A 96 · details not yet loaded
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Aug 25, 2015 A 95.5 · details not yet loaded
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Mar 26, 2015 A 93 · details not yet loaded
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Nov 4, 2014 A 97 · details not yet loaded
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Aug 11, 2014 A 96 · details not yet loaded
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Mar 25, 2014 A 95 · details not yet loaded
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Sep 23, 2013 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BRICKHOUSE TAVERN” or State ID 2060015222). Inspection type (routine vs. follow-up) is not published in the county's data.