Gloves in use. Hands being washed. 200 PPM quat in 3 vat sink. 100 PPM chlorine in dishwasher.
No violation noted during this evaluation. | 05/12/2015 | Routine | |
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: Food employees observed with soiled hands and arms. Employee failed to wash hands after handling/washing dirty dishes & before carrying plates of food to customers.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, baskets, etc. No sanitizer in dishwasher. Tube not in bucket.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. -- Bucket moved so that tube reaches into sanitizer.
|
02/10/2015 | Routine | |
Gloves in use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken & dumplings and string beans hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. -- String beans being reheated. Chicken & dumplings discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, trays, etc. No sanitizer in dishwasher. Tube not down in bucket.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. -- Sanitizer tube placed completely inside bucket & sanitizer now dispensing at 100 PPM.
|
11/18/2014 | Routine | |
Sanitizer at acceptable level in dishwasher & 3 vat sink. Hands being washed.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees handling buns & toast with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
|
08/07/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The wait staff are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the melted spatulas is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the spatulas to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the wash compartment so employees can routinely monitor the water temperature.
- Equipment - Cutting Surfaces
Observation: The cutting boards along both prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. -- Manager stated that new boards are on order,
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the equipment used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, etc. No sanitizer in dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: handsink
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink immediately.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
04/03/2014 | Training | |
Recheck of dishwasher. Unit has been serviced. 100 PPM sanitizer in dishwasher.
No violation noted during this evaluation. | 02/25/2014 | Follow-up | |
200 PPM quat at 3 vat sink.
- Critical: Hands and Arms - Clean condition* (corrected on site)
Observation: Food employees observed with soiled hands and arms.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, cups, etc. No sanitizer in dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Have unit serviced. Implement manual wash/rinse/sanitize procedures. -- Serviceman contacted. Manual procedures implemented.
|
02/20/2014 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting boards on both prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: clean plates, cups, glasses, etc. No sanitizer in dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Sanitizer bucket switched during inspection.
|
01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Huddle House, 3110 Hwy 903, Boydton, VA 23919 »