Huddle House #629, 5000 Park Avenue, Seville, OH - Restaurant inspection findings and violations
Business Info
Name: Huddle House #629
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 5000 Park Avenue, Seville, OH
License #: FSO-C191-10
License holder: The Village Eats LLC
Total inspections: 4
Last inspection: 3/14/2012
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 5000 Park Avenue, Seville, OH
License #: FSO-C191-10
License holder: The Village Eats LLC
Total inspections: 4
Last inspection: 3/14/2012
Inspection findings | Inspection Date | Type | Comments |
|---|---|---|---|
|
3/14/2012 | Standard 1 | DATE MARKING - Observed packages of soup with use-by date of 3/11/12. Foods not used within 24 hours shall be dated the day of preparation and shall be used or discarded in seven days. PIC discarded soup today. Sausage gravy was taken off stove and placed in an ice bath with ice wands to cool rapidly. Observed employee use single-use gloves to cut lettuce. One accurate digital long stem thermometer available for use. Chemicals were properly stored and labeled. QAC in three compartment sink was at 200 ppm. Raw animal foods stored separate from each other and other ready-to-eat foods in the walk-in cooler. |
|
9/29/2011 | Standard2 | Gravy was taken off stove placed in an ice bath with ice wands to cool rapidly. Observed employee use single-use gloves to handle toast. Two accurate digital long stem thermometers available for use. Chemicals were properly stored and labeled. QAC in three compartment sink at 200 ppm. Raw animal foods stored separate from each other and other ready-to-eat foods in the walk-in cooler. |
|
4/14/2011 | Standard 1 | (Repeat)HANDWASHING- Observed employee handle toast with bare hands. Food employees may not handle ready-toeat food with their bare hands by using single-use gloves, tongs, or deli tissue. Discussed these options with cook. Observed cook properly wash her hands after handling raw bacon. Gravy was cooling in back room in ice water that had melted. Reportedly gravy was made half hour prior and had an internal temperature of 148°F. Ice wands were placed inside of gravy and internal temperature was 105°F after one hour. Be sure foods are cooled rapidly from 135°F to 70°F within two hours and 70°F to 41°F for a total time of six hours. Chemicals were properly stored and labeled. Raw animal foods in the walk-in cooler were stored separate from each other and other ready-to-eat foods. Long stem thermometer available for use. |
|
10/22/2010 | Standard2 | COOLING- Sausage gravy and white gravy were cooling in an ice bath. Ice had melted and about an inch of ice was surrounding the gravy. After two hours white gravy had an internal temperature of 119°F. Potentially hazardous foods shall be cooled rapidly from 135°F to 70°F within two hours and from 70°F to 41°F for a total time of six hours. Recommend using rapid cools as a cooling method. Employees are busy in the morning and are not refilling the ice for foods cooling. Foods can also be cooled in shallow portions then placed in the walk-in cooler. Discard any contaminated foods. HANDWASHING- Observed employee put bread in the toaster with bare hands. Food employees may not handle ready-toeat foods with their bare hands by using single-use gloves or a suitable utensil. One accurate digital thermometer available for use. Foods are reheated on the stovetop to 165°F and above. Raw animal foods were stored separate from each other and other ready-to-eat foods in the walk-in cooler. |
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