Huddle House-Pennington Gap, 1526 W Morgan Ave., Pennington Gap, VA 24277 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Huddle House-Pennington Gap
Address: 1526 W Morgan Ave., Pennington Gap, VA 24277
Type: Full Service Restaurant
Phone: 276 546-5269
Total inspections: 12
Last inspection: 03/10/2016

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Inspection findings	Inspection date	Type
Shell egg handling was done properly as discussed from prior inspection. No violation noted during this evaluation.	03/10/2016	Follow-up
Discussed and corrected hand washing procedure using shell eggs with manager due to potential exposure to Salmonella. The manager states that standard policy is hand washing immediately after shell eggs are cracked. A commercial cartoned egg mix is used for all other egg orders. The egg mixture is poured or ladled into cooking pans.Shell eggs appear clean and free of cracks or debris in cooler. Cartoned egg mix is well within date. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Staff was noted not washing bare hands after cracking a shell egg. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.	03/01/2016	Risk Factor
Staff was observed preparing single service cheese/condiment trays by labeling food name & use by date. No violation noted during this evaluation.	12/09/2015	Routine
Prior marked violation 34-1320 has been corrected. Thank you. Staff was viewed with proper usage of gloves during food prep and service. No violation noted during this evaluation.	10/08/2015	Routine
Marked item 34-1190 has been corrected from prior inspection. Discussed current marked violations with manager. Temperature Measuring Devices Observation: The temperature measuring device located Walk-In Cooler is not easily readable. Since it is there to replace the non-functioning door thermometer,it needs to be positioned or placed where it is easily viewed. Correction: Provide an easily readable thermometer in a location so employees can accurately read the thermometer. Equipment - Cutting Surfaces Observation: The green poly cutting board in the rear kitchen area is 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 board to provide a food contact surface that is smooth, easily cleaned and sanitized.	05/22/2015	Routine
Discussed marked violations with manager. Staff was observed using good practices of food handling with proper hand washing and utensil usage. Staff is practicing proper method of wash/rinse/sanitize at 3 compartment sink. Temperature Measuring Devices - Ambient Air and Water Observation: The ambient (air/water) temperature measuring device (degrees F) located in the doors of the walk-in cooler and freezer are not functioning. Also, there appears to be no thermometors located within each unit. Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. Light Bulbs Protective Shielding Observation: Light bulbs in walk-in freezer not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	12/31/2014	Routine
Person in charge allowed the use of the facility for staff standardization. No violation noted during this evaluation.	08/28/2014	Training
Good handwashing observed. The cook was diligent to wash hands after handling raw food. After the one instance of barehand contact, the cook use gloves properly to protect the ready to eat food. Facility very busy during inspection, but proper handwashing was maintained by all staff. Overall the facility looks as if a good cleaning schedule is being maintained. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee grabbed lettuce and tomatoes for a hamburger 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. Lighting, Intensity Observation: Due to a set of lights being out, the dry storage room does not have enough light Correction: Replace the light bulbs to provide adequate light.. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor at the ice machine and under the dry storage shelves noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	04/16/2014	Routine
Discussed marked item with manager, which was then corrected. Quaternary sanitizer was measured at 200 PPM at 3 compartment sink. Proper practice of wash/rinse/sanitize was noted there. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Correction: Provide proper amount of chemical sanitizer at proper concentration to wipe food contact surface.	12/18/2013	Risk Factor
Discussed the noted items with the manager. Food temperatures are good. Excellent label/dating on all leftover food items in cold storage. Equipment - Cutting Surfaces Observation: The green cutting board used in kitchen prep area is 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. Floors, Walls, and Ceilings - Cleanability Observation: Ceiling in men's restroom is not smooth and easily cleanable. Clumps of toilet paper have been thrown onto ceiling. Correction: Remove & clean to keep ceiling smooth and easily cleanable. Dressing Rooms - Using Dressing Rooms and Lockers Observation: Employees are not using the dressing rooms, designated area or lockers provided. Personal items and clothing is being stored on top of bread racks. Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Place all personal items in a designated area.	10/02/2013	Routine
QT sanitizer solution measured at proper concentration. Proper use of gloves/utensils observed during food preparation. No violation noted during this evaluation.	05/07/2013	Risk Factor
Sanitizer was measured at proper strength. No food prep at inspection time. Facility is very clean and organized. Food items in coolers are labeled and dated. No violation noted during this evaluation.	12/17/2012	Risk Factor

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