HUDDLE HOUSE

Observed employee personal drink in kitchen area not in single use cup with lid and straw. Drink was in an open cup. CA: Employees shall drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands and surfaces. COS: PIC discarded drink and educated employees

Observed hand sink at front kitchen area with only hot water that was too hot for properly hand washing. No cold water was available due to plumbing issues CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. COS: Licensed professional will be contacted for immediate service to repair cold water line. This will be rechecked.

Observed no paper towels provided at hand sink in back kitchen area. CA: Each handwashing sink shall be provided with individual, disposable towels or other approved hand drying device. COS: PIC restocked paper towels

Observed improper sanitizer concentration in cloth buckets at front kitchen area. Sanitizer measured at 100 ppm quaternary ammonia in both buckets. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a quaternary sanitizer solution at 200-400ppm. COS: PIC changed out sanitizer buckets and adjusted to 300ppm

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees F during inspection in reach in cooler in rear of facility. Shell egg 47, whipped cream 45, and lettuce 45. CA: All TCS foods found to have been prepped 4 hours or more prior were discarded. PIC will not use these units and will have cooler units serviced. PIC will contact health Department to have units rechecked.

Observed employee prepping food without a hair restraint. CA: Discussed with PIC. Employee was educated about proper hair restraints to avoid contamination of food.

Dish machine required several cycles to provide ppm reading on chlorine test strip. Mechanical dishwasher was originally a high temp dishwasher but was converted to administer chlorine. CA: PIC will have dishwasher serviced and will ensure chlorine reaches ppm before washing dishes and equipment.

Observed improper cold holding of potentially hazardous, TCS foods above 41 degrees F during inspection. Milk 45, blue cheese dressing 45, and salad mix 45 degrees in reach in cooler #1. Ranch 50, Mac and cheese 47, mashed potatoes 51, hashbrowns 53, and pancake batter 47 at Reach in cooler #2. Sliced tomatoes 47 and sliced cheese 47 degrees in cooler drawer #1. Cheese sauce 48 and butter 49 degrees at cooler drawer #3. CA: All TCS foods found to be prepped less than 4 hours prior were removed from cooler unites and placed into operational reach in cooler to be cooled and cold held at 41 degrees or less. All TCS foods found to have been prepped 4 hours or more prior were discarded. PIC will not use these units and will have cooler units serviced. PIC will contact health Department to have units rechecked.

Observed mechanical dishwasher unable to reach 180 degree F rinse for sanitization. Dish machine was retrofitted to administer chlorine solution in place of temperature but failed to reach the proper parts per million. CA: PIC will have mechanical washing machine serviced to ensure chlorine solution reaches the proper parts per million. PIC will notify Health department when wash machine has been serviced to be rechecked. PIC will utilize three compartment sink for washing and sanitizing dishes and equipment.

Observed employee prepping food without a beard net. CA: Discussed with PIC. Employee was educated about proper hair restraints to avoid contamination of food.

Observed employee prepping food with watch on wrist. CA: Discussed with PIC. Watch was removed.

Observed improper sanitizer concentration in cloth buckets at front kitchen area. Sanitizer measured at 0 ppm quaternary ammonia in both buckets. Corrective Action: PIC was notified. All sanitizer buckets were changed out and adjusted to 200 ppm quat ammonia as required.

Observed ceiling tile above prep line damaged and sagging; creating an opening in the ceiling. CA: PIC will have ceiling repaired and tile replaced.

Improper hand washing procedures observed. Cookline employee was observed handling raw eggs and bacon, then handling sliced cheese and other ready to eat foods without changing gloves or washing hands. Corrective Action: PIC was notified. Employee was stopped immediately when violations occurred and directed to hand sink for proper handwashing. Potentially contaminated food items were discarded. Employees were educated on proper handwashing procedures when switching tasks to eliminate cross contamination.

Observed improper cold holding of potentially hazardous, TCS foods during inspection. Raw Eggs stored in basket at cookline measured at 45 degrees. No time control records being maintained. Corrective Action: Discussed with PIC. Eggs were found to be less than 1 hour old and were relocated to reach-in cooler for proper cooling to 41 degrees. Employees were educated on proper cold holding and time control procedures for TCS foods.

Observed improper cold holding of potentially hazardous, TCS foods during inspection. Sliced Tomatoes- 48 degrees, Sliced Cheese- 47 degrees, Pico de Gallo- 44 degrees, and Hash Browns- 44 degrees on cookline prep top cooler. Sliced Cheese- 44 degrees and Deli Turkey- 45 degrees in cooler drawers. Corrective Action: Discussed with PIC. All food items were either discarded or relocated to reach-in coolers for rapid cooling to 41 degrees base on time prepared. Employees were educated on proper cold holding and time control procedures for TCS foods.