House of Blues Main Kitchen

*10 Clean Sight and Touch

Mold inside ice machine (top).

*39 Store all equipment & utensil covered or inverted

Invert plates to prevent contamination while not in use.

*18 Toxic items labeling for original container

PLEASE LABEL CHEMICALS

*19 Water & Plumbing in good repair- per code

LEAK AT 2 COMPARTMENT SINK IN KITCHEN

*31 Individual, disposable towels

*32 Damaged Equipment

DOOR GASKETS NEED REPLACING AND BROKEN CONTAINER LIDS IN WALK IN COOLER (POINTED IT OUT TO THE CHEF)

*10 Clean Sight and Touch

clean ice machine black spores on top panel

*19 Water & Plumbing in good repair- per code

leak at 3CS

*20 Grease Trap Tickets

outdated records, 06/10/21

*31 Individual, disposable towels

paper towels needed

*34 Pest Control

gnats in dish area

*42 Dirty nonfood contact surfaces

clean inside EXPO fridge

*45Physical Facilities

clean ice off of ground in wif and seal holes in the wall throughout the kitchen

*43 Clean vent syst:Intake/exhaust air ducts

BACK OF KITCHEN

*32 CIP-Cleanability

THOROUGHLY CLEAN THE EQUIPMENT, REACH IN COOLERS, WIPE DOWN WALLS

*45Floor, wall, ceiling - Exposed material

KITCHEN CEILING TILES

*19 Water & Plumbing in good repair- per code

LEAK AT 2CS

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED CANS

*07 Food safe, good condition, unadulterated, and honestly presented

found moldy onions, tomatoes, and dented cans

*19 Water & Plumbing in good repair- per code

leaky faucet at prep sink

*21 Outfitter-Certified Food Manager

please register with the City of Dallas

*34 Controlling pests. Eliminating harborage conditions

gnats and fruit flies

*36 Cloths in-use for wiping food spills used for no other purpose

cloths can't be used underneath cutting board must have rubber mats

*43 Light bulbs, light shields provided

2-3 lights burnt out

*45Physical Facilities

clean walls in dish area, mold spores on the walls, heavily dirty

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

OBSERVED DRINK WITH NO LID

*18 Toxic items stored above food/utensils

TOXIC ITEM STORED ABOVE EQUIPMENT

*28 Date marking > 24 hrs,on site,temp 41F

ENSURE ITEMS ARE PROPERLY

*02 Cold Hold (41øF/45øF or below)

MILK WASH 62 DEGREE F- COS

*32 Package integrity

DENTED CANS WITH NON DENTED CANS

*28 Date marking > 24 hrs,on site,temp 41F

DELI MEAT

*10 Clean Sight and Touch

CLEAN ICE GUARD AT ICE MACHINE

*19 Hand sink water temperature below 110'F

103.1 DEGREE F

*39 Store all equipment & utensil covered or inverted

*47 Handwashing signage

AT HAND SINK

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

DESIGNATE AREA FOR EMPLOYEE ITEMS

*28 Date marking > 24 hrs,on site,temp 41F

ITEMS IN WALK IN COOLER PAST 7 DAYS, ENSURE THAT EMPLOYEES ARE FOLLOWING PROCEDURES FOR DATING

*18 Toxic items storage adjacent to food/utensils

SPRAY BOTTLE STORED NEXT TO DISHES- COS

*02 Cold Hold (41øF/45øF or below)

SAUCE 50 DEGREE F (MADE 5/18)

*14 When to wash hands before donning new gloves

*47 Handwashing signage

AT SERVER AREA

*10 Clean Sight and Touch

INSIDE MICROWAVE, DELI SLICER

*42 Dirty nonfood contact surfaces

CLEAN TOP OF EXPO LINE TO BE FREE OF FOOD DEBRIS

*29 Food thermometers provided and accessible

IN RIC MICROWAVE

*39 Equipment & utensils cleaned before restocking

ENSURE ITEMS ARE CLEAN PRIOR TO RESTOCKING- COS

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

LABEL SPICES IN NON ORIGINAL CONTAINER

*10 Clean Sight and Touch

CLEAN EXCESSIVE POOLING ON BOTTOM OF RIC

*39 Loosely cover cooling foods

*31 Handwashing lavatory - used for other purpose

NO UTENSILS IN HAND SINK

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKETS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED ONE LIVE ROACH

*28 Do not exceed manuf. use by date

HEAVY CREAM PAST USE BY DATE

*29 Food thermometers provided and accessible

IN OPEN TOP

*02 Cold Hold (41øF/45øF or below)

RICE 51 DEGREE F, DICED TOMATO 48 DEGREE F, CHEESE 52 DEGREE F

*41 Food Labeling - Bulk Food w/ Card or Sign

Bulk containers of sugar and flour not labeled.

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

If time is to be used as a control, written procedures must be created. Time and temperature logs should be maintained. Shredded chicken at 121.4°F Fried chicken 127.0°F

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be either in use or stored in sanitizing solution.

*10 Q.A. PPM - follow manufacturer's direction

Sanitizer bucket at back prep area tested at 100ppm Q.A. Please ensure employees replace sanitizer as needed. Periodic auditing after busy times is advised.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Chips stored under ultraviolet pest control device. No foods may be stored under or near these units. Ice machine shows significant infection. Machine should be taken out of service, emptied, cle

*32 Maintain in Good Repair

Ice buildup in on drain line for walk in freezer. Handle to walk in cooler broken and not functioning properly.