Huddle House-Wise, 107 Jackson Rd. S.W., Wise, VA 24293 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Huddle House-Wise
Address: 107 Jackson Rd. S.W., Wise, VA 24293
Type: Full Service Restaurant
Total inspections: 11
Last inspection: 03/10/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/10/2016	Follow-up
Very busy during inspection. Observed good handwashing during inspection, though busy staff maintained very good hand hygiene. Discussed barehand contact. Discussed possible glove use, but with the utensils used for ready to eat food and the good handwashing glove use is not necessary. If gloves use, remember they are to protect the food and must be changed often. Good cooling procedures with ice water bath. Good monitoring of the dishwasher with your maximum registering thermometer. The person in charge has stated they have had issues with the dishwashing machine and getting it serviced. The thermometers are not working on the unit and need to be replaced. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: The under counter refrigerator has a build up of ice preventing the unit from holding food cold. Correction: Move food from the under counter refrigerator, defrost the unit, and only return food to the unit when the unit is again able to hold food at the proper temperature.	11/14/2015	Risk Factor
Good handwashing and prevention of barehand contact overall during inspection. The above noted items were corrected immediately. Manager was aware of the undercounter refrigerator and had determined not to use any products from the unit. He immediately placed them on a cart and moved them to the back to assure no one would use them. One dented can was found in the front of the cans, it may have just fallen and got dented, manager discarded the can. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Scrub time was less than 10 seconds. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 10-15 seconds and thoroughly rinsing with clean water. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.	07/31/2015	Risk Factor
Good job getting more staff certified in food safety. Great handwashing observed. Good prevention of barehand contact. Dishmachine has a work order and they have been watching it closely to assure it is meeting the requirements. The final rinse was measured 175°F at the lowest. Three test strips were used to see if the dishes were getting to 160°F. The strips turned from dark blue to orange. Continue watching this and if it drops again in temperature use the three compartment sink for sanitizing dishware. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Food on the 6 item hot holding unit were holding below 135°F. Water had been added to the unit due to it having low water amount, this decreased the temperature of the water but the water is back up to 167. Correction: Food was reheated to above 165°F and placed back in the unit as the unit was back up to temperature. Make sure the water in the hot holding unit is at least 155°F before placing hot food in the unit. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 175°F. It rose some on consecutive washings, and the test strip did have the correct color change. Correction: If the temperature again drops, immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.	03/31/2015	Risk Factor
Good food safety knowledge. All refrigeration units at proper temperature. No violation noted during this evaluation.	12/01/2014	Risk Factor
Good handwashing observed. Effort to prevent barehand contact observed, utensils in place and deli tissue available. Discussed observed minor barehand contact and importance of preventing these instances. Discussed units that are struggling during your busy times because of constant opening and closing. The refrigerator with milk needs to be fixed soon, until then move milk to the walk-in and only keep what can be used within a few hours in the unit. The other under counter refrigerator and the Delfield refrigerator need to be slightly adjusted to keep food at 41°F or lower, they are keeping food 1°F and 2°F higher than that. Operation ran very well during large rush observed while inspection was being conducted. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed with incedental contact ready-to-eat (RTE) food with their bare hands. Grabbing toast, waffle, and pancakes with barehand to plate. 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. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Milk cold holding at improper temperatures in under counter refrigerator for milk and creamer. Holding at 45°F. Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.	07/26/2014	Risk Factor
Person in charge allowed the use of the facility for training purposes of Health Department staff. No violation noted during this evaluation.	03/13/2014	Training
No violations observed. Manager Tressa Mullins' Serve Safe Certification has expired. Good handwashing practices observed. Observed the cooling process for the chili. Manager stated she thought the chili had been cooling for about 1.5 hours. Chili was 77 degrees, and was being cooled by placing the containers of chili in an ice bath. I also observed green beans in a cooking container on a counter that was 117 degrees. Manager thought the green beans had been there for around 30 minutes. Ice baths are a good way to cool your foods. However, from this point forward, I want you to write down or use stickers or whatever works best to keep up with the time the product has begun the cooling process. Some points to remember: 1. Once the food product cools to 135, you have 2 hours to cool to 70 degrees. When using the ice bath method, be sure to stir the product often, and leave it uncovered or partially covered. Take temperatures often to see if you are meeting the required timeline. If not, you can add ice to the chili, or green beans and stir to speed up the cooling process. 2. Once the product reaches 70, you have 4 hours to cool to 41 or below. You probably can safely meet this time requirement by placing the food container on an open rack in the walk in, either uncovered or partially covered until the food reaches 41. Remember that it is important that you know when, during the cooling process, the time the product drops below 135 degrees. That is the point when the 2 and the 4 hour (for a total of 6 hours) time frames begins. No violation noted during this evaluation.	11/12/2013	Risk Factor
Violations from previous inspection have all been corrected. No violation noted during this evaluation.	07/19/2013	Follow-up
Time control had not been done or planned on doing on the drawer refrigerators for the meats. The unit just had been unplugged, and the temperatures of the meats had not been monitored to discover the issue. Ice was being used for the upper unit, temps were 55 to 60. Remember when time controlling, you need to keep the products at least below 70 degrees. Follow up on the make table refrigerator to be done Friday, July 19. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Hamburger, steaks, chicken in the drawer refrigerator below the food prep. unit holding at improper temperatures. Correction: Upper unit not working, time control being used for the diced and sliced tomatoes, butter, cheeses, and diced ham. Lower unit on a separate compressor, and was working, but was unplugged. Manager stated that the meats in the drawers had been in there for about 3.5 hours. Discard all of these meats. Wait till the unit cools to where it will hold at proper temperature (41 or below). Use the walk in refrigerator or another refrigerator for cold holding till the drawers have had time to cool to proper temp.	07/17/2013	Risk Factor
No other violations observed. Good handwashing practices observed. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of cleaning supplies not stored separately from insecticides or rodenticides. Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.	03/21/2013	Routine

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