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Huddle House (6-18-15)

PRIORITY VIOLATIONS

Cold prep top holding foods at 45 - 49 degreesF.  Needs to be 41 degrees F or lower at all times.

Dishwasher is not heat sanitizing properly.  Shall manually sanitize in 3-vat sink.

Counter cooler holding foods at 46 degrees F

Observed cook using bare hands on ready to eat foods.

CORE VIOLATIONS

Observed cook using and resing a dry cloth NOT stored in sanitizer to wipe prep. surfaces.

Uncovered foods on counter top.  Need to be covered.

ALL VIOLATIONS CORRECTED UPON 2ND REINSPECTION 7-15-15