Grill on the Alley-dallas Galleria

*02 Cold Hold (41øF/45øF or below)

Spinach and egges measured at 50 + degrees. 41 and below is recommended.

*32 Maintain in Good Repair

Stove is missing temperature control dials.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Drinks were found in the food prep area. Should be in a designated place along with personal items/foods.

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

Fans in the cooling units need to be cleaned.

*33 Warewashing machine recycles sanitizing solution

no chlorine detected in the warewash machine(bar) and in the kitchen area.

*02 Cold Hold (41øF/45øF or below)

cobb chicken measured at 58 degrees F; tuna measured at 50.1 degrees F;

*27 Cooling, heating, and holding capacities. Equipment

one of the coolers was measured at 53 degrees F and not cooling effeciently; the phf was transferred to the walk in cooler.

*31 Individual, disposable towels

replenish every paper towel dispenser

*28 Do not exceed manuf. use by date

4 bags of wondercress with a use by date of 8/5/19

*39 Keep utensils handles upright or protected

ice scoop inside the ice machine

*19 Water & Plumbing in good repair- per code

leaking pipe in the bar(three compartment sink) and in the kitchen area(three compartment sink).

*18 Toxic items labeling-non original container

unlabeled spray bottle in the bar area

*10 Clean Sight and Touch

clean the racks/shelves inside the walk in cooler-black substance which appears to be mold or mildew.

*39 Cutting surfaces.

*35 Hair Restraints effective

cooks not wearing beard guards

*18 Toxic items storage adjacent to food/utensils

sanitizer bucket stored adjacent to foods on the prep area

*41 Food storage containers, identified with common name of food.

unlabeled containers of sugar, flour, and what appears to be rice

*19 Hand sink water temperature below 110'F

water from the hand wash sink in the service station measured at 93 degrees F

*35 Hair Restraints effective

beard guards needed

*02 Cold Hold (41øF/45øF or below)

raw chicken and fish measured at 51 degrees F inside the reach in cooler

*27 Cooling, heating, and holding capacities. Equipment

one of the reach in coolers is not closing completely. The employee promptly removed the fish and chicken and immediately placed them on ice.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*19 Water & Plumbing in good repair- per code

leaking pipe under the sink adjacent to the food prep table

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine thoroughly; slime observed inside the ice machine

*35 Hair Restraints effective

beard guards needed

*02 Cold Hold (41øF/45øF or below)

rainbow trout measured at 45.8 degrees F

*31 No soap at handsink

make sure all hand wash sinks are supplied with soap

*14 When to wash hands after handling soiled equip/utensil

Dishwasher needs to wash hand in the hand sink after handling dirty dishes and before unloading clean dishes

*01 Cooling -- total 6 hours, 135-41øF

Grilled vegetables in the AM - cooling on top of the point of usage refrigerator at 53.9 degrees

*02 Cold Hold (41øF/45øF or below)

Meat point of usage refrigerator on the line On top - Pickles at 46.5 degrees In the top drawer - raw hamburger at 51.1.degrees In the bottom drawer - Tenderloin at 53.9 degrees

*42 Nonfood-contact surfaces material

Ice machine rusting

*10 Clean Sight and Touch

Washing pots and pans in the dishwasher- greasy film

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

Dish area

*25 HACCP Approved Procedures

The HACCP plan for sushi rice has not been approved

*35 Hair Restraints effective

Beard nets needed