Red Brick Kitchen & Bar

Contact Information

8093 Main St.
Dexter, MI 48130

Health Report - 04/15/2014 (1 critical incident(s))

(Critical) Your menu has outstripped the storage capacity of the refrigeration in your kitchen. You have a very small kitchen with no room to add additional coolers. Your coolers are jammed way overstocked for adequate air flow within them. Also, staff were observed leaving sauces out of the cooler because there is no room in the coolers. Many of these house made sauces contain dairy, and are potentially hazardous, which requires them to be in coolers and maintained at 41f or less at all times. In the next 3 weeks, you need to develop a written corrective action plan to have for me when i come back on may 6, 2014. You may need to reduce your menu some until you can get more cooler storage.

Health Report - 10/25/2013 (1 critical incident(s))

(Critical) I observed cheeses and the cuban sandwich meat at 46-48*f on the cold rails in the prep coolers due to over stocking the pans. Staff need to be sure to stock to the fill lines only. Corrected by discarding product out of temp and properly stocking pans.

Please clean your cooking equipment and the floors and walls around them more frequently.

There was water in the bottom of the beer cooler at the bar. The drain line had pulled out. Corrected by re-connecting and wiping out all water.

Replace the damaged ice scoop holder.

Please keep open bagged product covered to keep out pests.

Health Report - 04/24/2013 (4 critical incident(s))

(Critical) Raw chicken breasts were found thawing over running water, but the chicken temped out at 53*f. If thawing in this manner, product being thawed cannot be over 41*f. The safest way to thaw is to pull ahead of time and thaw in a cooler. Corrected by cooling chicken radpidly back down. Was not out of temp for over 4 hours.

(Critical) I observed the cook re-heating pasta sauce and 2 cream sauces on the steam table. Pasta sauce was at 103*f and cream sauces at 128*f. Steam wells are not designed for re-heating, only hot holding. You need to assure staff are re-heating cold product on the stove or oven to 165*f or greater before placing onto steam table and holding at 135*f or greater. Corrected by heating above product to >165*f.

(Critical) Kitchen staff need to be date marking foods. Items found without date marking that require it were, opened milk at bar, corned beef, orzo, red potatoes, opened bags of lettuce, house made dressings with dairy in them. Be sure staff are in compliance with date marking requirements. Corrected by date marking these items.

(Critical) This facility does not have a thin tipped thermometer, suitable for taking temps of thin massed foods. Please obtain on within 10 days and e-mail me a picture of it by 5-5-13.

Please label all foods that are not easily identifiable with common name of food.

Health Report - 10/19/2012 (1 critical incident(s))

(Critical) The dishmachine was found not sanitizing. The line needed to be bled of air for several minutes. Have service on machine to determine why prime is not holding. Corrected it on site. Found dispensing 75ppm.

Health Report - 04/18/2012 (3 critical incident(s))

(Critical) I found chili and chicken breasts not cooling properly. The chicken was in a insert pan in the reach in cooler and the chili was in a large stock pan in an upright cooler in basement. All cooling must take place in the walk in cooler and using shallow pans/sheet trays to cool. Do not cover foods with wrap while cooling. Corrected by discarding these foods and owner correcting to proper methods.

(Critical) I found opened milk, whipped cream and house made ranch not date marked. You must keep all ready to eat, potentially hazardous foods date marked with 7 day maximim use by dates. Corrected by date marking these items.

(Critical) I observed sauteed onions and a cream sauce on the cook line at 95*f. These items need to be temperature controlled above 135* or below 41*. They were not held on a heat source. Corrected by discarding and holding on steam wells from this point forward.

Provide light shields for the light bulbs in the basement or use shatterproof bulbs.

Please clean your exhaust filters more frequently.

No sanitizer buckets were made up on the cook line and cloths were stored on prep tables. Staff need to have buckets made up before prep and keep cloth towels in santizer betweeen uses. Also, do not drape towels over shoulder

Health Report - 10/19/2011 (1 critical incident(s))

(Critical) I observed 4 spray bottles that were unlabelled, mis-labelled, or had faded markings on them. Please come up with a system to to assure bottles are always labelled and correct product is in bottles. Corrected while present.

Please move your working liquor bottles outside of the 3 comp glasswash sink area as they are exposed to splash.

Remember to wash the utensil storage bins.

Boxed product found stored on the floor. Keep on storage shelves.

Please clean the interior of the ovens more often.

The pop gun holder had mold in it. Clean more often.

The handsink at the bar was being used as the "dumpsink". The handsink is to be exclusively used for handwashing and nothing else.

Observed 2 ice scoops stored on top of ice machine. Please store them in an ice scoop holder.

Health Report - 04/25/2011 (1 critical incident(s))

(Critical) I found two canisters of air fresheners stored next to beverage glasses. As discussed, these items as well as cleaners, degreasers and other toxic products must be stored completely apart from everything relating to your food service operations. Corrected at the time of inspection. The products have been relocated as indicated above.

I observed a jacket hanging on a pan storage rack. Clean utensils must be protected from contamination while in storage. Therefore, personal items must be stored only in a designated non-food service, location.

I found that the gun holder needs to be cleaned. Clean the holder frequently to prevent build-up of debris.

One of the ice scoops is laying in the ice. Dispensing utensils must always be stored with the handle extending out of the product. This is to avoid hand contamination of food.

A bag of flour is sitting on the floor. Food must be stored at least six inches off the floor, in a clean, dry location. This is to protect the food from sources of contamination.

The thermometer located in the bottom section of the unit, can't be seen. Locate thermometers so that it is easy to see them.

Health Report - 10/20/2010 (2 critical incident(s))

(Critical) This incident (41379) does not have any more information on it

(Critical) This incident (24981) does not have any more information on it

I found that several drink mixers are stored on the floor. These must be stored six inches off the floor, to prevent contamination