Huddle House

Observation: observed faucets missing on vegetable sink. Code: A plumbing system shall be repaired according to law. No corrective action taken. Facility is in process of having faucets replaced. Plumber has not returned.

Observation: observed multiple non-food contact surfaces soiled(soiled shelving walk-in cooler and shelving in warewash area). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.

Observation: observed water marks indicating water leakage in prep-serving area. Observed water leaking from ceiling. Observed missing ceiling tiles in service area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction action taken.

observation: observed paint peeling from walls in warewash area. Code: except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface. No corrective action taken.

Observation: observed missing floor tiles in warewah area. Code: all physical facilities shall be maintained in good repair. No corrective action taken.

Observation: observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.

Observation: observed two containers of gravy in walk-in cooler not properly cold-held to 41*F or below. Code: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. C/A: pic discarded out of temp items.

Observation: Observed flies present in food establishment Code: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises Corrective action: EH instructed PIC to consult a licensed pest controller.

Observation: observed multiple non-food contact surfaces soiled(soiled shelving walk-in cooler and shelving in warewash area). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.

Observation: observed grease build-up on side of grill and grease on floor beneath grill. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. No corrective action taken.

Observation: observed water marks indicating water leakage in prep-serving area. Observed water leaking from ceiling. Observed missing ceiling tiles in service area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction made.

Observation: observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.

Observation: observed multiple non-food contact surfaces soiled(soiled shelving walk-in cooler and shelving in warewash area). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.

Observation: observed water marks indicating water leakage in prep-serving area. Observed water leaking from ceiling. Observed missing ceiling tiles in service area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction made.

Observation: observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.

Observation: observed soiled ice machine. Code: equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: PIC turned off ice machine to clean and sanitize. Facility will purchase commercial ice until machine is cleaned and sanitized.

Observation: observed ice scoop stored in soiled container. Code: equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: PIC placed ice scoop and container in warewash to be cleaned and sanitized.

Observation: observed multiple non-food contact surfaces soiled(soiled shelving walk-in cooler). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observation: observed water marks indicating water leakage in prep-serving area. Observed water leaking from ceiling. Observed missing ceiling tiles in service area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction made.

Observation: observed grease on the floor under the grill. Code: physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. No corrective action taken.

Observation: observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.

Observation: observed sanitizer concentration in wipe cloth bucket greatly exceeding maximum concentration of 50 ppm. Code: chemical be applied so that a hazard to employees or other persons is not created. C/A: PIC dumped sanitizer and replaced.

Observation: observed ice scoop handle touching product in ice bin. Code: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. C/A: PIC removed ice scoop from ice bin.

Observation: observed multiple non-food contact surfaces soiled(soiled shelving in prep and walk-in cooler areas). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observation: observed water marks indicating water leakage in prep-serving area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction made.

Observation: observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.

Observed shell eggs, creamed potatoes, green beans, and cut strawberries in cabinet cooler not properly cold-held to 41*F or below. Code: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. C/A: pic discarded out of temp items.

Observed hot water not available at warewash sink. Code: water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Bo corrective action taken.

Observed water leaking on floor from three comp sink drain. Code: A plumbing system shall be repaired according to law and maintained in good repair. No corrective action taken.

Observed leaking hot water faucet at prep handwash sink. Code: plumbing system shall be repaired according to law and maintained in good repair. No corrective action taken.

Observed torn gaskets in cabinet cooler and reach-in freezer in prep area. Code: Equipment shall be maintained in a state of repair and condition Corrective action: No corrective action taken.

Observed multiple non-food contact surfaces soiled(soiled shelving in prep, warewash, and walk-in cooler areas). Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective action: EHS instructed PIC to clean all soiled non food contact surfaces. No corrective action taken.

Observed water marks indicating water leakage in prep-serving area. Code: Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. C/A: EH instructed PIC to have roof checked for leakage. No correction made.

Observed dusty A/C vents loose from ceiling attachment in main serving area. Code: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. No corrective action taken.