HH Jeffersonville LLC dba Huddle House

Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced cheese, cheese sauce, hashbrowns and diced ham at the prep cooler. 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. PIC had these items discarded. New items replaced on cold bar were 41F.

Observed time marking not labeled for eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC had time marking labeled for the eggs, when new eggs were placed in the basket.

Observed food container used for holding chili and diced ham with burn scorch causing food-contact surface to not be smooth. Multiuse food-contact surfaces shall be: (i) Smooth; (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (iii) Free of sharp internal angles, corners, and crevices. Replace food-contact surfaces that are not smooth and easy to clean when necessary.

Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced cheese, and diced ham at the prep cooler. 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. PIC had these items discarded. New items replaced on cold bar were 41F.

Observed employee rinse dishes into the hand sink by the warewash area. A handwashing facility may not be used for purposes other than handwashing. Employee instructed, and dishes were rinsed properly using the warewash station. Educate employees to properly use handsink.

Observed air gap at bottom of back door and emergency door. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Repair/install seal at back door and emergency exit door between door and threshold.

Observed multiple TCS food items holding above 41F such as sliced tomatoes, cut lettuce, sliced turkey, sliced cheese, and diced ham at the prep cooler. 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. PIC had these items discarded.

Observed time marking not labeled for eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. PIC had time marking labeled for the eggs, when new eggs were placed in the basket.

Observed no written policy available upon request for time without temperature control. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. PIC was not able to provide a written policy. Eggs to be cold held at 45F or below until a policy is provided to health department.

Observed inoperable coolers at main kitchen area. Equipment shall be maintained in a state of repair and condition that meets the requirements of 511-6-1. Repair coolers. Use proper methods for cold holding TCS foods until repaired.

Observed pipe conduit at mop sink is not sealed. Observed gap around soda dispenser lines from ceiling area not sealed. All physical facilities shall be maintained in good repair. Seal/caulk around piping where there area gaps in ceiling/walls.

Observed grease and other debris under equipment and behind kitchen equipment area. All physical facilities shall be maintained in good repair. Clean under and behind equipment as often as necessary, including back area of kitchen. Have plumbing to grease trap checked by a plumber if necessary.

Observed hanging fly trap with dead insects in kitchen area at warewash and food preparation area. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Remove/relocate insect control device away from food prep area.

Observed pipe conduit at mop sink is not sealed. Observed soda dispenser lines from ceiling area not sealed. All physical facilities shall be maintained in good repair. Seal/caulk around piping where there area gaps in ceiling/walls.

Observed grease and other debris under equipment and behind kitchen equipment area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean under and behind equipment as often as necessary, including the back area of kitchen (alley).