HUDDLE HOUSE health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Three containers of gravy sitting at room temperature between 102F-105F. -COS Moved to WI cooler.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Provide ambient thermometer in all RI/WI units.

Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad and area around enclosure soiled with trash. 5-501.113 Keep the waste-grease receptacle closed.// Waste grease receptacle open.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Heavy ice buildup on floors and walls in WI freezer.// Clean floors throughout preparation area (special attention to areas behind all equipment.)// Floors under ice machine soiled with debris.// Clean floor drain cover under 3 compartment sink and dish machine.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// 2/16/2026 inspection report posted.

JCDH 2.2 Provide food safety training for all food handlers as required.// Employees on shift do not have FH certificates. JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// CFSM not on premises.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Containers and utensils throughout preparation area stored on paper towels.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Accumulation of ice on floors and walls in WI freezer.// WI cooler floors soiled with food residue.// Ceiling vent cover in WI cooler soiled with dust.// Floors throughout food preparation area and ware washing area soiled with food debris (special attention to areas under equipment.)// Clean all floor drain covers.// Ceiling vent covers in both the men and women's restrooms soiled with dust.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Utensils, plates, and cups in food preparation area stored on paper towels. 4-501.11(A) Maintain equipment in good repair (general).// Ambient temperature of make table with refrigerated drawers underneath 56F.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// Managers do not possess CFSM certificates. JCDH 2.2 Provide food safety training for all food handlers as required.// Employees on duty do not possess FH cards.

(A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes, shredded cheese, ham, American cheese slices, raw steak, raw chicken, raw sausage patties and hash brown & cheese mixture 47F-51F in make table cooler with refrigerated drawers beneath. -All items moved to WI cooler 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.//Raw shell eggs 47F in make table closest to RI freezer. -COS Moved to WI cooler

Provide a utensil with a handle for serving or dispensing food or ice.// Provide scoops with handle for crumbled Oreo and shredded cheese in make table cooler.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)//Dish machine chlorine solution registered at 0 ppm. Dish machine was run through two cycles.

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 interior of all RI units, Bakerlux oven, and preparation tables.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// PIC could not provide a CFSM certificate.

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.// Interior of all RI units soiled with food debris.// Shelving throughout kitchen soiled with residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Microwaves soiled with food residue.

Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving.

4-501.11(A) Maintain equipment in good repair (general).// Repair dish machine so that contents do not flow onto floor. 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Bowls near griddle stored on paper towels.

Keep the waste-grease receptacle closed.// Grease receptacle open. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with food debris and residue throughout kitchen.// Ceiling vent covers in restroom soiled with dust.// Clean WI cooler/freezer floors.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Chopper, utensils, and plastic bowls stored on clean equipment shelving soiled with food debris.