Huddle House #197

Observed the cook not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrected on Site (COS): Employee put on a hair restraint.

Observed sausage gravy (130 F) and brown gravy (122 F) being stored inside the steam well below 135 F). The water inside the steam was was 135 F). 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 135°F or above. Per the person in charge, the dial on the unit was turned down because it was too hot and was not adjusted. The food items were discarded.

Observed an employee's cup of coffee inside the reach in cooler next to containers of butter in the main kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved the employee's coffee to a suitable area away from customer items.

Observed raw ground beef and raw sausage patty stored above sliced deli meats and ready to eat sauces inside the reach in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. Employee relocated the ready to eat food items.

Observed stacks of pepper jack (54°F) and cheddar (55°F) cheeses improperly stacked inside the prep top cooler with a temperature greater than 41°F. Ambient air temperature of the unit is 39°F. 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 or below. Cheese discarded.

Observed basket of raw shelled eggs (72F) being held on time as public health control with a time of 8 a.m. to 12 p.m.; however the eggs were still being used at 1:45 p.m. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Employee discarded the eggs.

Observed numerous priority health violations during today's inspection: improper cold holding of time/temperature control for safety (TCS) foods, improper use of time as public health control of TCS foods, improper storage of raw animal products over ready to eat foods, and food contact surface not being cleaned. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Compliance with Chapter. Complying with this Chapter by having no violations of priority items during the current inspection. Train staff on proper food handling procedures.

Observed water pitcher stored inside the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Employee removed container.

Observed the baffle inside the ice machine with slimy orange and pink buildup. Equipment such as ice bins and enclosed components of equipment such as ice makers: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the ice machine.

Observed a large hole in the closet door leading to dry storage area where customer items are stored. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: smooth, durable, and easily cleanable for areas where food service establishment operations are conducted. Please replace storage door.

Observed time/temperature control for safety (TCS) foods stored inside the prep top cooler (PTC) above 41°F: Sliced Tomatoes 45°F, Shredded Cheddar Cheese 46°F, Diced Ham with Tomatoes 45°F and Sliced Cheddar Cheese 46°F. Person in charge stated the items were placed in the unit about hour prior to my arrival. Ambient air temperature of the unit is 46F. 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 or below. PIC removed the items from the PTC.