Huddle House

Walls in the dry storage area/ drink syrup area are crumbling as they are made of styrofoam. Several areas have holes punched in them including an area above the gas hot water heater and the output for the heating element of that hot water heater. This poses a serious fire risk. There are also several broken tiles in the mop sink that are allowing water to stagnate under the sink causing an odor. CA: Floors, wall and ceilings must be maintained in good repair and be constructed to be smooth and easily cleanable. Correct wall issue ASAP.

Observed grill pan with excessive build up of grease and soot on the interior and exterior of the pan. Pan was sitting on the drying rack with clean dishes and was considered to be cleaned by the staff member over the dish area. CA: Food contact surfaces shall be cleaned at frequency to preclude the accumulation of soil residue and shall be cleaned at any time that contamination may have occured. COS: Pan was moved back into the dish pit to be cleaned deeper.

Deli sliced turkey observed thawing in the same pan as strawberry topping, in still water at above 70F. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less;Pf or 2.Completely submerged under running water: (i)At a water temperature of 70°F (21°C) or below,Pf (ii)With sufficient water velocity to agitate and float off loose particles in an overflow,Pf and (iii)For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking,Pf or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);Pf 3.As part of a cooking process if the food that is frozen is: Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule,Pf or Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process;Pf or
2. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
3. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection.

COS: Turkey and strawberry topping were voluntarily discarded.

Observed wet wiping cloths sitting on the grill line prep surface not in sanitizer solution. CA: Wet wiping cloths must either be stored in the sanitizing solution at the correct concentration or they must be in the dirt cloth bin. COS: Cloth moved back to solution conainer.

Observed reach in cooler in the main kitchen area completely out of temperature. CA: Time/temperature control for safety food shall be maintained at a temperture of 41 degress Fahrenheit or below to maintain safety. COS: Food voluntarily discarded and out of order sign placed onto cooler till it is fixed by a mechanic. Correct within 72 hours.

At time of inspection, eggs observed at temperature of 52 degrees F, upon asking the last time the temperature was observed in was the previous night at around 11PM, time of recording temperature was around 9:25am. No written temperature record could be produced to show that it was in temperature at closing the previous day. Due to unknown time of when the eggs were last in temprature and being well above 41 degrees F, the decision to voluntarily discard the eggs in the front food service egg cooler was made. CA:Food products requiring temperature control for safety shall be immediately stored within approved temperature control storage equipment verified by the food service establishment management that is capable of maintaining food product temperatures of: 41 degrees F or below if being cold held. COS: Eggs voluntarily discarded into trash.

Observed inspection report hung on back wall by the bathrooms with decorations blocking the view of the report completely. CA: Inspection Report shall be displayed within 15ft of the main doorway and shall be hung between 4-7ft in height. Correct within 24 hours.

Observed prep sink in back of house with significant drip leak on main water pipe. Owner has reported leak to plumber and has catch bucket for the leak. Plumbing shall be maintained in good repair against leaks

Observed interior chute of bulk ice machine with mold build up. Unit needs to be drained, cleaned and sanitized - back up ice needs to be used till unit is cleaned. Check maching within 72 hours for completion.

Toilet in female bathroom observed running; needs proper repair against leaks.