HUDDLE HOUSE

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs, changed gloves did not wash hands and continued working with clean utensils and ready to eat food.

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. Raw shell eggs on the cook line held utilizing time as public health control with no time marking. Operator added time mark. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up along edges of waffle iron.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine at front counter at final temperature of 131F. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test kit or irreversible thermometer for high temp dish machine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at entrance to prep/ware washing area with water at 72F after running. Repeat Violation

Basic - Dead roaches on premises. One dead roach observed in back hallway behind cook line. Operator swept and discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf next to three compartment sink, clean plastic and metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler on cookline with torn door gaskets.

Basic - Food stored on floor. Jug of margarine store on the floor of the cook line in front of the grill. Operator relocated the margarine. In the walk in cooler, bag of onions stored on the floor. Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line with soiled door gasket. Both walk in cooler and walk in freezer door gaskets soiled, mold like substance. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at base of standup reach in freezer, in defrost mode at time of inspection. Standing water at base of two door reach in cooler under toasters on the cook line. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs two times while wearing gloves remove the gloves and place on new gloves with no hand wash in between changing of gloves. Discussed with employee. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to stored lid to cooking pot. Employee removed the lid. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee food handler training. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back prep area temperature not raising past 72F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line by door to prep area, employees bag on shelf over single service condiments for customers.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf by three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At coffee station, spoons stored in water at 71F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal surface over cook line before the hood filters has build up of food debris.

Basic - Single-service articles improperly stored. In the back prep area, box of single service cutlery and food containers stored on the floor.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available. Warning - From follow-up inspection 2024-11-20: At time of follow up inspection establishment has no food handler training certificates available. Per operator district manager out of town but can order training materials. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on the cook line cracked raw shell eggs then handled clean pans and utensils to make a customer carry out order. Discussed with employee and employee washed hands. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the front line, raw sausage and Philly steak over tater tots and in the walk in freezer raw beef patties over French fries all no longer commercially packaged. Operator had employee rearrange all storage levels. Corrected On-Site Repeat Violation Admin Complaint

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. Eggs held on time as public health control on the cook line with no time marking. Operator replaced eggs with time marked tray. Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk. Repeat Violation Admin Complaint

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. In the walk in cooler, open container of milk, operator unsure when opened. Discarded the container of milk. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Juice dispenser on waitstation line has debris build up around the nozzles. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection one food handler training certificate present, scanned photocopy of certificate. No other food handler training certificates available. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler under steam table has food residue build up on the handles.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep room, clean plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the walk in freezer, box of tater tots stored on the floor. Operator had employee relocate the box. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at cook line hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter space around fryers with grease build up. Cook line hood filters and back wall with grease build up. Walk in cooler door gaskets with mold like substance build up.

Basic - Open dumpster lid. Dumpster lid open. Employee loses the dumpster lid. Corrected On-Site Repeat Violation