Huddle House

Observed during inspection that everything in the walk in cooler was at 45 degree fahrenheits or above. CA: Time/temperature control for safety food that is being cold held must be maintained at a temperature of 41 degrees Fahrenheit or below to maintain safety of the food.

COS: Items were determined to not have been out of temperature control for more than 4 hours. Items were allowed to be moved from the walk-in cooler, to the walk-in freezer and the working reach-in coolers in the front food service area to cool back to 41 degrees Fahrenheit or below.

Pickles observed in the handwashing sinks.

CA: A handwashing facility may not be used for purposes other than handwashing.Pf

COS: Pickles in the handwashing sink was removed during inspection.

Sanitizer level in the 3 compartment sink was measured at 0ppm with the test strips.No color change on the test strip. CA:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3. of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS: Corrected during inspection. PIC rotated the solution in the compartment. It was rechecked and verified to have the correct color indication to ppm on the test strips.

No hand soap available at the back kitchen hand sink. CA:Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Hand soap was restocked.

Interior chute of the ice machine had an excessive build up of a residue on it. CA: Equipment and food contact surfaces shall be sanitized, if not in contact with time/temperature control for safety food, at a frequency necessary to preclude the accumulation of soils and residues. Clean within 72 hours, do not serve ice from it until cleaned.

At time of inspection, everything in the walk in cooler was at 44-45 degrees Fahrenheit. CA: Time/temperature control for safety food that is being cold held must be maintained at a temperature of 41 degrees Fahrenheit or below to maintain safety of the food. PIC claims the increase is due to shift change and the constant in and out the workers have done in the last 30 minutes or so before I arrived. WIC to remain closed for next hour to see if the temperature will come back down to normal temperature. If not the food inside will be voluntarily discarded as it hasn't been shown to be in temperature since 6AM this morning.

Observed drain flies on in the back corridor behind the cooking area. Exterminator on site at the time of inspection said the excess water in that area behind the cooking station and the drain being open are to blame for the excess number of drain flies. This issue must be corrected immediately.

Observed water pooled in a large amount in the corridor behind the cooking area. Water is coming from a leak on one of the water heater plugs. Not draining out of the corrider because the floor drain there is clogged. CA: Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Fix the leak in the hot water heater to eliminate the water on the floor and fix the drain to allow for any water to properly dispose.

Observed white gravy that was made at 6:00AM according to the PIC. Gravy reading at time of inspection at 119F and stacked with 4 other tubs reading around the same temperature. After further questioning, PIC did not know when the gravy came out of a hot hold state. 30 min was given to bring the temperature below 70F but they were unsuccessful. Once food is brought out of hot hold state, below 135F, then you have 2 hours from that time to cool the product to 70F. COS: Food discarded into trash by PIC.

At the time of inspection when I went to wash my hands before starting, the handwash sink up front was filled with used dishes and utensils. Handwash sinks are for handwashing ONLY. COS: Dishes and utensils removed.

Observed two blocks of cheese sitting out of temperature control registering 70 degrees F and 62 degrees F respectively. TCS Food that is being cold held must be kept 41 degrees F or below. COS: Both block being out for more than 4 hours were discarded and replaced.

Observed wiping cloth chlorine bucket in front food service area had no reading coming from test strip, showing too low concentration. Wiping cloths held in sanitizer solution between uses shall be stored in sanitizer at minimum proper concerntration.