HUDDLE HOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line grill: sausage (44F - Cold Holding); hamburger (45F - Cold Holding). Employee stated items placed in cooler at 5:00 am. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler on cookline: tomatoes (45F - Cold Holding); hash browns (48F - Cold Holding); cheese (44F - Cold Holding); pepperjack (44F - Cold Holding); sausage (44F - Cold Holding); hamburger (45F - Cold Holding). Employee stated food placed out one hour earlier except the sausage and hamburgers which were placed in cooler at 5 am.Warning Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf over food prep sink. Moved to top of 1st aid kit box. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline reach-in cooler cutting board soiled with mold-like substances. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Warewashing machine: Dishwasher (Chlorine 0ppm). Warning

Basic - Accumulation of debris inside warewashing machine. Mold-like substance accumulation in warewashing machine.

Basic - Dead roaches on premises. One dead roach on floor in storage room. Repeat Violation

Basic - Equipment in poor repair. Microwave interior plastic burned. Reach-in cooler gaskets torn. Reach-in cooler cutting board grooved.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with dirt, dust, and old food debris. Walk-in cooler gaskets soiled with mol-like substances. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Old food debris on pans stored on shelf next to three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Single serve trays not inverted. Employee flipped trays over. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Corner hand wash sink at cookline slow to drain.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on floor not hanging to dry.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-25: Establishment is not currently open, no food in unit. Time Extended - From follow-up inspection 2026-03-26: Establishment is not currently open, no food in unit. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine. Warning - From follow-up inspection 2026-03-25: One live fly in prep area. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on wall behind reach in freezer on cook line. Approximately 15 live roaches on wall and floor behind make table on cook line. Warning - From follow-up inspection 2026-03-25: No live roaches observed during this inspection. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-25: Establishment is not currently open, no food in unit. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Ten dead roaches on floor, wall, and back of reach in cooler in prep area. Five dead roaches on floor under make table on cook line. Warning - From follow-up inspection 2026-03-25: Three dead roaches on floor and back of reach in freezer in prep area. One dead roach on floor under make table on cook line. One dead roach on floor in dry storage room. Manager cleaned dead roaches during this inspection. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee put on gloves after removing glasses from face and began removing food from reach in make table without washing hands.

High Priority - Live, small flying insects found Approximately 20 live flies in ware wash area under dish machine. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: opened case of raw burgers on shelf over case of bread. Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Two live roaches on wall behind reach in freezer on cook line. Approximately 15 live roaches on wall and floor behind make table on cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: sausage (45F - Cold Holding); tomatoes (47F - Cold Holding); tomatoes (48F - Cold Holding); hash browns (50F - Cold Holding); cheese (49F - Cold Holding); cheese (50F - Cold Holding). Employee checked temperatures within the last 2 hours and all were below 41F. Items in drawers of unit are below 41F. Employee began placing items in ice bath during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

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. Pan of turkey in reach in cooler with no date mark . Employees are not aware of when turkey was opened. 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. Pan of turkey in reach in cooler on cook line with no date mark. Employees are not aware of when product was opened. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves on cook line soiled with grease. Repeat Violation

Basic - Ceiling tile missing. One ceiling tile missing in restaurant entrance. One ceiling tile missing in ware wash area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperature of reach in make table is 50F. Drawers of unit are not fully closed and unit is leaning forward.

Basic - Dead roaches on premises. Ten dead roaches on floor, wall, and back of reach in cooler in prep area. Five dead roaches on floor under make table on cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean dishes. Employee removed drink. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knifes on cooking between prep table and cooking equipment. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in ware wash area missing sign. Manager added sign during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Behind cooking equipment heavily soiled with grease Around gaskets of two reach in coolers soiled with mold like substance. Exterior of reach in freezer in prep area soiled with grease and dust. Shelves in prep area soiled with food debris. Shelves under cooking equipment soiled with grease. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Several white bins in ware wash area on clean dish shelf have food debris.

Basic - Unclean building components, attachments or fixtures. Wall in ware wash area soiled with mold like substance. Floor soiled with grease and food debris under all equipment in kitchen and prep area. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Unused reach in unit in prep area.