Huddle House - Cedartown

Observed multiple TCS foods not cold held 41°F or below in prep-top/cooler drawers by grill in main kitchen (see temp log). PIC stated food is removed from unit at night and stored in walk in cooler until it is pulled for service in the morning.

CA: TCS foods shall be maintained at 41°F or below or 135°F or above.

COS: PIC chose to rapidly cool all TCS items but items did not cool within time parameters therefore items were discarded. Health dept. to check back before unit is to be used again.

*Advised PIC to keep temperature log of food items when doing temperature checks of cold holding units.

*UPDATE: PIC had unit serviced after inspection, called in the afternoon for health dept. to check back. Cooler was holding temp at 38°F. Advised to see how unit holds temp overnight before storing food in the unit again.

Observed cook and PIC wearing watches on wrist and rings while cooking on grill in main kitchen.

CA: Food employees may not wear jewelry including medical information jewelry on their arms and hands except for a plain ring such as a wedding band while preparing food.

COS: Employee removed watch, washed hands and donned new gloves.

Observed coleslaw datemarked 9/12 and three sauces datemarked 9/14 held in RIC at front food service area. CA: A food that requires datemarking shall be discarded if exceeds 7 days. COS: PIC discarded food items.

Observed multiple pans of sausage gravy improperly cooling in standing water (previously ice). CA: Educated PIC on proper cooling methods to have items properly cool down in allotted time.

Observed multiple personal items (Jacket/Shirts) stored in on and next to food products for facility. CA: PIC moved items to designated areas.

Observed rusted shelving in storage area. Corrective Action: Discussed with PIC that the shelving could be degreased, sanded and painted and/or replaced before next routine inspection.

Observed the bulk ice machine side walls and lid as well as the lids to the ice bins at the drink stations not cleaned at a frequency to maintain cleanliness to sight and touch. CA: Instructed PIC to have those cleaned and he designated employees to do so

Observed excessive grease and food debris build up on sides on prep tops, oven, and fryers. PIC stated they are generally pulled out on place and cleaned monthly, but they've been short staffed. CA: Asked PIC to have them cleaned asap and then wipped down each night, deep cleaning is okay on the monthly schedule.

Observed excessive build up, rust, and general wear and tear on clean dish shelving. CA: Asked PIC to have shelving cleaned and rust removed or replace the units.