HOUSE OF BLUES ORLANDO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of new york strip steak 45°f stored inside reach in cooler less than 4 hours. Recommend to quick chill in blast chiller. Rechecked @12:36pm new york strip 41°f Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marked on the expo line has Cole slaw Per Chef placed out at 11am-3pm time determined 4hours. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has dried tomato sauce left on the blade ( back prep kitchen)

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic pan with raw chicken stored inside walk in cooler. Chef discarded the plastic pan. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the fan guards inside walk in cooler.

Basic - Old food stuck to clean dishware/utensils. Observed old food debris dried on the baking sheet pans located storage area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far side bar Corrected On-Site

Basic - Floor area(s) covered with standing water. Main bar Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Pizza area Chef turned up pressure Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. If tasting spoons Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded cheese 59°f stored inside reach in cooler less than 4 hours, recommend to quick chill product.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has dust accumulation inside produce and meat walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath the cutting board in the pantry area. Chef removed at time of inspection Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler on the cook line, maintenance notify at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled has black discoloration on the surface used in the prep kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink located on the cook line. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed spray bottle has sanitizer only used water inside the container. (Bar area) Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water in the food preparation on the shelve, recommend closed container with straw. Spoke to Chef concerning drinks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelves. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed large amount of standing water on the floor in the dish machine.

Basic - Floor soiled/has accumulation of debris. Observed old food debris on the walk in freezer.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle laying in the ice bar area.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored out of sanitizing in the back prep kitchen area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food residue left on the surface. Green and white cutting boards has black stains located in the back prep kitchen. Green machine used for lettuce old dried debris left on the surface.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed water pitcher cracked on the rim located on top shelve server area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw not date marked in the walk in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the front service dining area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the ice machine door panel.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vents inside walk in cooler used for produce, and main kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open lid container in the expo line.(educated employee)

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on the booster heater in the dish machine area.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees not wearing beard net while working in the food preparation area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cup stacked wet in the server station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the doors in the music hall has light showing through threshold. Spoke to Facility employee at time of inspection.

Basic - Food storage container/container lid cracked or broken. Observed cracked lid on the hotdogs inside reach in cooler.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can at the hand wash sink on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves has mold like growth on the surface inside the walk in cooler. Observed

Basic - Uncovered food stored near sink exposed to splash. Observed butter stored uncovered on the shelve in the walk in cooler. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed no holder for soda gun in the bar in the music hall.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the prep sink in back kitchen.

High Priority - Dented/rusted cans present. See stop sale. One Can of diced tomatoes dented at the seam in dry storage area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) can opener in prep kitchen soiled 2)wedger on ledge of ice machine soiled Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of water in white walk in cooler Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in the main club bar area, spoke to Sous Chef current professional pest control service will treat in the bar on Friday. Spoke to Randy Supervisor on duty given next routine inspection.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed butter milk container not date marked stored inside reach in cooler on the cook line. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food on the surface. Robot coupe has dried food debris (back prep kitchen) Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed one plastic cracked containers in the walk in cooler and in the dry storage room. Sous Chef removed Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed bartenders and severs Manager can not provide proof of employee food handling training at time of inspection only cooks on the line Sous Chef provide proof. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed terrible dust accumulation on the wall on the walk in cooler( back prep kitchen)

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout the kitchen, per maintenance will be repaired or replaced. Corrective Action Taken Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed one rusted stored shelves inside walk in cooler.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine four times not sanitizing properly at time of inspection dishmachine gauze reading 180°f Wash cycle 160° Technician from Eco lab checked dish machine adjusted timing on the dishmachine. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of mold mildew hanging on the shelve where gloves are stored. Sous Chef removed at time of inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed two Packages of swiss cheese stored in walk in cooler not date marked. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the edge of the wall near main dish machine and back dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked blackened chicken 43/44 °f , shrimp 46°f stored inside reach in cooler drawers less than 1 hour, recommend to placed in blast chiller. Rechecked temperature of blackened chicken 41°f, shrimp 36°f Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor inside walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the door panel of the walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler on the cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler.( cook line)

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like growth on the wall around caulking prep kitchen dishmachine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ Melted butter 95F in hot well, less than 4 hours, reheated to 165F. Bread pudding 127F, less than 4 hours, reheated to 165F. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.

Intermediate - Spray bottle containing toxic substance not labeled. One bottle at bar One bottle at wait station/dining room Corrected On-Site

Basic - Equipment in poor repair. Cold drawer gasket torn, cook line. Cook line reach in cooler gasket loose.

Basic - Ice buildup in walk-in freezer door.

Basic - Wiping cloth/towel used under green cutting board/back kitchen prep table/ Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee return to work station in dishmachine area didn't wash hands before started.recommend training. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced cheese, half half stored inside walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed chopper has old food debris left on the surface. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked container used as cover for food on the cook line, Sous chef removed. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler hinge loose on cooler not working properly charboiler (cook line). Engineering order part for cooler. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath the cutting board on the pantry area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in the server area. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloths buckets stored on the floor.in the back prep kitchenCorrected On-Site Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, Green cutting board

Basic - Equipment in poor repair. Gaskets in reach in coolers

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Holster in the small bar

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled water has food particles floating inside, employee changed water. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale Observed 1 broken shell egg stored with 3 other eggs in container on the top panel reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Check temperature heavy cream 47°f stored inside reach in cooler behind the bar, less than 4 hours Chef discarded product. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Checked Food Manager Certification Edward Whittaker has expired 2/14/2019 must provide proof by next routine inspection, has two other Managers has Food Manager Certification.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked plastic containers stored on cook line Manager discarded at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the upstairs bar. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle water stored inside reach in cooler on the cook line.