Huddle House #759, 16414 Johnnie Ramey Drive, Saint Paul, VA 24283 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Huddle House #759
Address: 16414 Johnnie Ramey Drive, Saint Paul, VA 24283
Type: Full Service Restaurant
Phone: 276 275-4431
Total inspections: 14
Last inspection: 01/05/2016

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Inspection findings	Inspection date	Type
Facility well maintained. Observed very good personal hygiene with proper and frequent hand washing. Person in charge certified and knowledgeable in food safety. All retail hazards minor and corrected immediately, good job. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of food debrisl on the following food contact surfaces: Bottom of True refr. (2 door) Correction: Clean and sanitize these surfaces for food contact. Kitchenware and Tableware (corrected on site) Observation: Forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Correction: Store forks with food or lip-contact surface facing downward to prevent contamination prior to use. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station at the front counter is being used to rinse foods. Sink has food debris in it. Correction: The handwash facility identified above is to be used for washing hands only	01/05/2016	Routine
Discussed cooling procedure with manager on duty Jessica Townes. I do believe that your cooling methods are good, but I believe you can improve your cooling process by doing a few simple things: 1. I observed that you keep temperature charts for about everything except your actual cooling procedure. I gave manager a very good cooling temperature log, which contains everything you need to safely cool foods in the time frames required by the health dept. The chart will also help with communication between managers between shift changes. The chart will inform the next shift manager of when the cooling process began. 2. Do not cover the product once while it is going through the cooling process. You may cover the product once it reaches reaches 41 degrees. Also remember you do not need to start the cooling process until the food drops in temperature to 135. 3. Stir the product every chance you get to speed up the cooling. Use the cooling temperature chart every day you cool foods. Remember the re-heating temperature for cooled potentially hazardous foods is 165 or above. Purchase another container of your sanitizer for the 3 bowl sink, as you are out of quats. Use bleach until you get more of the quat sanitizer, Remember to not mix the 2 products. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Sanitizer solutions (quats) in the red wiping cloth containers were 0 parts per million. Observed that the employee was getting the sanitizer out of the automatic dispenser at the 3 compartment sink. Observed that the container of quaternary ammonium compound was almost empty (less than 1/2 inch in bottom of container), and a non-detectable amount of sanitizer was being pulled thouugh the dispensing hose. Correction: As this was your last container of quats, use a bleach solution of 50 parts per million in your wiping cloth containers. Use your chlorine test strips to ensure proper concentration.	09/10/2015	Routine
No violations observed. Excellent handwashing practices observed. Manager sets good example for his employees. Observed that area around outside dumpster enclosure very clean. Reviewed and gave manager a copy of the "Bare Hand Contact Policy" plan issued by this department to the establishment. Good operation. No violation noted during this evaluation.	05/20/2015	Risk Factor
No other violations observed. Have the gauges in the dishwasher repaired. Otherwise, you will not be able to determine if the wash and rinse cycles are at proper temperature. Equipment and Utensils - Good Repair and Calibration Observation: The water temperature gauge on the automatic dishwasher is not in good repair and/ or not accurate in the range of use. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	01/28/2015	Routine
No hazards noted today. Very good procedure observed on cooling gravy in ice water bath and thawing chili in walk-in. Good personal hygiene observed with frequent and adequate hand washing also observed, good job. No violation noted during this evaluation.	10/16/2014	Risk Factor
Facility in very good conditon. excellent hand washing and personal hygiene observed. Good practice of thawing PHFs under refrigeration observed. Overall, appears to be very well trained staff, good job. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Steaks, chicken breast fillets, bacon and sausage in cold drawer bank/ make table cold holding at improper temperatures. Items at 52Deg.F. Closed make table top covers and unit recovered to 43Deg.F. in 10 minutes, then 15 minutes later unit was back up to 55Deg. and had not been opened. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items relocated, some steaks and chicken breasts looked questionable, color and texture issues and those were pulled and removed for discarding. Equipment - Good Repair and Proper Adjustment Observation: The cold drawer bank holding meats was observed in a state of disrepair. The unit temperature appears to be fluctuating from 43Deg.F. to 55Deg.F thus, can not be relied on for storage of cold TCS/PHF foods. Correction: Repair the cold drawer bank to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Foods moved to different refr. unit. do not use until repaired for TCS/PHF food storage.	06/12/2014	Routine
Dishwashing machine now operating satisfactorily, wash temp. 152Deg.F / rinse temp. 190Deg. F. Thank you. No violation noted during this evaluation.	02/04/2014	Follow-up
Facility in very good shape. Staff appear well trained. Observed excellent personal hygiene with good hand washing practices as well. Note follow-up date to check the warewashing machine operation. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) The final rinse temperature for the warewahing machine was 170DegF. to 174Deg.F. The factory plate reads the minimum rinse temperature to be 180Deg.F. Problem could be the temperature gauge. Thermotape temp. indicator sticker had 160Deg. label black. Three compartment sanitizing to be used just to be safe until unit is serviced. Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.	01/27/2014	Risk Factor
New dishwasher has been installed. It sanitizes with heat. Manager expressed concern that the temperature of the wash and rinse cycle may not be getting hot enough, based on the temperature gauge readings.. I placed a heat test strip on a glass and ran it through one cycle through the dishwasher. The color code strip indicated that the final rinse cycle was reaching the required temperature of 180. However, both the wash and the rinse temperature gauges indicated that neither one was reaching the required temperatures (150 for the wash, 180 for the rinse). The wash cycle gauge showed 120-125, and the rinse gauge indicated about 165. My biggest concern is that the wash cycle may not be reaching the required temperature, as the test strip can only measure the final rinse temps. In the meantime, have the unit checked again, and use the few test strips I gave you to monitor the unit's temperatures until you can order and get some dishwasher temperature test stickers from your supplier. Equipment and Utensils - Good Repair and Calibration Observation: The thermometers for the rinse cycle for the new dishwasher is not in good repair and/ or not accurate in the range of use. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.	11/15/2013	Follow-up
New warewashing machine has been delivered to the restaurant, and is still in the box. Manager Monica Stevens said that the new unit is scheduled to be installed tomorrow, Nov. 14. Will schedule one more follow up this Friday to take a look at the new unit. New unit will sanitize with heat. All washing is being done in the 3 compartment sink until the new unit is installed and working. Warewash Machine, Data Plate Operating Specifications (repeated violation) Observation: There is no data plate on the warewashing machine since the machine has been changed to a chemical sanitizer.. Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Warewashing Machines, Sanitizer Level Indicator (repeated violation) Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.	11/13/2013	Follow-up
Work on the noted equipment issues from the previous inspection that are marked as repeat. When the inspection started today, the warewasher was not pulling sanitizer through properly. There was no indication of this malfunction. It is required for the ware washer to have an alarm if it is using sanitizer, that would have an audible or visual warning that the sanitizer is not coming through the lines. This must be added within 30 days. Also since the unit has been retrofitted to be a chemical sanitizer, it requires a new data plate specifying the water temperature, concentration of sanitizer, and water pressure required. This too must be added within 30 days. Noted that the handsink under the bar has low pressure from the hot water line. In order to achieve the proper temperature for handwashing, no cold water could be added. Warewash Machine, Data Plate Operating Specifications Observation: There is no data plate on the warewashing machine since the machine has been changed to a chemical sanitizer.. Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Warewashing Machines, Sanitizer Level Indicator Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Water is collecting in the bottom left drawer under the prep cooler. Possibly the drain is blocked. Correction: Have the unit looked at to fix the problem. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Drawers collecting grease from the grill are leaking onto the equipment below. Correction: Have the drawers fixed so they are not leaking.	10/16/2013	Follow-up
Good handwashing observed by the cook. Discussed prevention of barehand contact. Discussed cleaning and sanitizing of items that must be cleaned in place. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Employee observed using handsanitizer in place of handwashing. Correction: Always wash hands before applying handsanitizer. Discussed with employee, employee has a skin reaction from the soap used at the facility. Discussed option of employee bringing their own soap when they come to work. Equipment - Good Repair and Proper Adjustment Observation: Drawers collecting grease from the grill are leaking onto the equipment below. Correction: Have the drawers fixed so they are not leaking. Equipment - Good Repair and Proper Adjustment Observation: Water is collecting in the bottom left drawer under the prep cooler. Possibly the drain is blocked. Correction: Have the unit looked at to fix the problem. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: Warewasher is not sanitizing dishes. Correction: Use the three compartment sink to sanitize dishes. Have the unit fixed.	10/03/2013	Routine
No violations observed during inspection. Facility very clean. Observed good handwashing practices. No violation noted during this evaluation.	05/30/2013	Routine
No violations observed. Date marking of prepared foods very good. Manager Christopher Gilreath is serve safe certified. Discussed details of the bare hand contact policy granted to the Wise, St. Paul, Big Stone, and Pennington Gap stores with manager, and I gave him a copy of the policy. Be sure that all employees are aware of the policy and the procedure to follow to adhere to the conditions of the policy. Quat sanitizer in 3 compartment sink was 200 ppm. Company recommendations are for 150 to 400 ppm. Good job, and good luck. Discussed the "Cold Holding Out" guidance chart. This is a good tool during an extended power outage, when determining whether or not the food can be saved or must be discarded. No violation noted during this evaluation.	02/08/2013	Risk Factor

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