HUDDLE HOUSE

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER RINSING HIS HANDS INSIDE 3PART SINK, NOT PROPERLY WASHING HIS HANDS WITH SOAP AT THE EXPOSED SINK AND RETURNED TO PREPARED A SANDWICH. POOR HYGIENIC PRACTICES. INSTRUCTED HANDS MUST BE WASHED AT EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSILS WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE WALK IN COOLER NOT LABELED, MUST DATE/LABEL, ALSO LABEL DRIED FOOD STORAGE CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE MISSING HANDLES ON STEAM TABLE LIDS, AND REPLACE CAN OPENER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. EXCESSIVE GREASE BUILD-UP ON COOKING EQUIPMENT, MUST DETAIL CLEAN/SANITIZE; COOKING EQUIPMENT AT BOTH PREP AREAS, COOLERS, FREEZERS, MEAT SLICER, EXTERIOR OF ICE MACHINE, MOP SINK, BOTTOM PANELS OF PREP TABLES, SHELVES, ETC...ALL EQUIPMENT THRU-OUT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, ALSO CLEAN FLOOR DRAINS AND REPAIR WALK IN COOLER FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. FILTERS ABOVE COOKING EQUIPMENT AT BOTH PREP AREAS NOT CLEAN, MUST CLEAN AND MAINTAIN. ALSO CLEAN HOODS AND VENT COVERS THRU-OUT AND SEAL OPENINGS/CRACKS/HOLES ON WALLS AND CEILING TO PREVENT PEST HARBORAGE/ENTRY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER TRHU-OUT REAR KITCHEN AND STORAGE AREA, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CLEANING TOWELS MUST BE PROPERLY STORED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.//ABATED

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER NOT MAINTAIN AIR-TEMP 43.1F., WALKIN COOLER 39.3F IS CORRECTED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK IN COOLER AT 44.5 AND DISPLAY COOLER 43.5F-44.4F

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND EGGS AT 47.6F 2 DOZ IN WALK IN COOLER,STEAKS 3LS 45.5F,HAMBER PATTY 1LBS 44.7F,MILK 40 SM CONTAINERS,REAL BUTTER STATED ON CONTAINER NEED TO BE REFIRGERATED,WHOLE HAM COOKED 5LB ALL TEMP INTERNAL 45.F TO 47.6F COST 226,54 HAD DENATURAL.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. INSPECTION CONDUCTED ON 11-25-09 REPORT NUMBER 163896 VIOLATION NUMBER #32 NO SPLASH GAURD AT EXPOSED HAND BOWEL NEXT TO FRONT COUNTER TOP NEXT TO 3 COMPARTMENT SINK.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL FOOD CONTAINER IN WALK IN UNITS AND REACH IN AND REFRIGERATION UNITS NEEDS LABLES AND DATES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN FRONT AREA NEED TO BE REPLACE OPEN SEAM AND STAINED MOP SINK IN REAR STORAGE AREA. GASKETS IN REACH IN COOLER IN FRONT AREA ARE NOT BEING MAINTAIN. REMOVE RUSTY SHELFS IN WALK IN COOLER

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELF IN COOLER DRY STORAGE INTERIOR AND EXTERIOR OF ALL EQUIPMENT STEAM TABLE REFRIGERATION UNIT,SODA MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS ALL THRU THE ESTABLISMENT NEEDS CLEANING STORAGE AREA AND PREP AREA FRONT AND BACK,WALK IN COOLER,BATHROOMS UNDER HEAVY EQUIPMENT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT SHIELD ALL NEED SHIELD AND WITH END CAPS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ICE MACHINE NEED DETAIL CLEANING