HUDDLE HOUSE

Observed employee pour pan of water into the hand sink. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: EHS discussed with PIC for proper use of a hand sink.

Observed employee cell phone placed on prep table while food was actively being prepped. Observed employee's canned energy drink stored in RIC in a manner that did not prevent cross contamination. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrective Actions: Employee removed cell phone from prep table. Employee removed canned energy drink from RIC and placed in designated area that prevents cross contamination.

Observed the sanitizer concentration (2) sanitizer spray bottles and one sanitizer bucket, to be 0ppm when tested with testing kit. Sanitizer solution that are mixed with quaternary ammonium should have a concentration between 150 and 400ppm. COS: PIC voluntarily replaced the sanitizer solutions in the bottles and buckets during the inspection.

Observed ice machine to have an accumulation of black debris. Also observed the can opener to be rusted. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize the ice machine at COB. PIC will contact owner to replace the can opener, in a timely manner, to prevent contamination when opening cans.

Observed several gaskets in Front Food Service to have an accumulation of debris. Also observed the gasket, on the walk-in cooler, to be torn. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to maintain a cleaning schedule for gaskets to ensure the accumulation does not build up and also replace the torn gasket to ensure that no hot air is being let into the walk-in cooler.

Observed several gaskets in Front Food Service to have an accumulation of debris. Also observed the gasket, on the walk-in cooler, to be torn. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to maintain a cleaning schedule for gaskets to ensure the accumulation does not build up and also replace the torn gasket to ensure that no hot air is being let into the walk-in cooler.

Observed an employee wearing a bracelet while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed bracelet during the inspection.

Observed several white wiping cloths sitting on the counter throughout the food prep area. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 150-400ppm (QAC) and 50-100ppm (Cl). COS: Cloths were removed and placed into a QAC solution registering at 150-400ppm.

Observed an accumulation of black, mold-like substance on the 3-compartment sink and ware-wash machine. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean the areas frequently to prevent the accumulation of debris.

Observed diced tomatoes, ham, and lettuce above the temperature of 41F cold holding in the top refrigeration unit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Note: PIC immediately discarded the out of temperature TCS foods and replaced them.