Personnel were a little effie on answering employee health questions. EHS provided posters on food temps and employee health. Food handler cards were not available for inspection. Have list faxed to local health department with list of employees and food handler card expirations dates.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before dawning gloves to engaging in food preparation. EHS educated personnel on proper handwashing procedures when dawning gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before dawning gloves 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed food stored on the floor in the walk in refrigeration. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed sanitizer wiping buckets stored on top shelves where cross contamination can occur. Keep buckets on the lowest shelf (not floor)
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Baked potatoes cold holding at improper temperatures Observed temps ranged from 42 to 49F. EHS discussed process for effective cold holding. Personnel are baking potatoes then icing down and then wrapping in plastic. EHS recommends temping center of food to ensure item is cooled down to 41F before wrapping in plastic. Plastic holds temperatures. PIC discarded items
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the shelf is not durable, nonabsorbent, easily cleanable, resistant to pitting. EHS observed cardboard used to line shelf in dry storage
Correction: Remove the card board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. EHS recommend using a trey for storing small bottle is shelf rack is to wide.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tableware and single serve items were observed stored with the food-contact surface facing upward in cook line area.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. EHS observed forks stored at service area with handle facing down in bin. EHS addressed issue with PIC
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the walk in area is being used as a dump station. EHS observed red liquid with ice dumped in handwashing sink and an empty cup near area with remnants of same liquid in it. EHS advised PIC of violations and cross contamination concerns
Correction: The handwash facility identified above is to be used for washing hands only in order to prevent cross contamination and to encourage handwashing. Recommend continuos education with personnel.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the service area.
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
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11/16/2015 | Routine | |
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