HUDDLE HOUSE health score and inspection history

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Broken sanitizer line in 3-compartment sink.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//Quaternary ammonia was not present in wiping cloth bucket.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Missing ceiling tiles and leak coming from missing spaces. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Black residue on ceiling tiles. Black residue build up on wall behind mechanical ware washing machine.

Clean restroom exhaust vent cover.//Clean exhaust vent covers in both restrooms.

Clean interiors and door seals of microwaves at least every 24 hours. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean sides of fryer and flat top to remove built up grease. Clean tops of egg beaters attached to the wall.

Designate a person to be in charge and present for each shift during all hours of operation.//There was not a manager or shift lead present and employees on duty at the time had not designated a person in charge. 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//The manager with ServSafe was not on duty, he is the only employee with the certification.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Pink residue in interior of ice bin. Black residue in soda fountain nozzles.

Clean dish machine and attached equipment.

Clean hand sinks as often as necessary to keep them clean.//Clean hand sinks throughout the kitchen and the men's restroom hand sink. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean mop sink to remove rust buildup.

4-501.11(A) Maintain equipment in good repair (general).//Sanitizer pump for 3-compartment sink is broken. Establishment only uses the QUAT line for sanitizer buckets and can switch to bleach until fixed.

Clean restroom exhaust vent cover.//Clean exhaust vents in both restrooms. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean hoods above fryer to remove build up of grease.