Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Huddle House #624

5611 Brainerd Rd. Chattanooga, TN 37411

Food Service Establishment Inspection | Routine

July 9, 2020 | View Original Inspection PDF
Score & Grade: 65 Grade:
Observations & Corrective Actions

1: Owner does not demonstrate importance of roof leaking over food prep areas, source of contamination. cold prep case no longer works drawer has been screwed shut to prevent proper temp check, kitchen using ice bath in case, air condition not working restaurant was over 90F. Hood over grill and fryer not serviced or cleaned in a year

6: Hands not washed between task.

8: Paper towels mot protected, on counter where customers could contaminate if coughing.

14: Dishes stored with old food. Live roach activity in kitchen where food is prepared.

20: Cold prep case does not work. Kitchen needs working in good order cold prep holding case ice bath is not a permanent repair. Kitchen over 90f difficult to maintain temp below 41. Eggs left on prep table over 50

21: Open ham not dated.

22: No time recorded for fresh eggs held at room temp

31: Case not working, drawer screwed shut not able to check condition underneath. Owner needs to repair within 10 days.

34: No thermometer in cold case.

35: Open food not labeled.

36: Live roaches in wall at prep sink drain. Flies in kitchen.

39: No sanitizer water in cloth towel bucket

43: Single serve cups used as scoops. Lids soiled from not being protected.

45: Old spillage at waffle irons

47: Old spillage through out kitchen

51: Vents not working in restrooms

53: Ceiling leaks multiple stains, couple over food prep. Need proof roof is replaced to prevent kitchen being closed when next time rains.

54: Air not working was over 90.

Additional Comments

Complaint customer got sick from heat in dining room. Mask not worn properly. Customers allowed to enter without mask.

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
(2-3) Employee Health
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
COS
Observations
OUT
22 Time as a public health control: procedures and records
Observations
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(31) Food Temperature Control
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
Observations
(39) Prevention of Food Contamination (4)
OUT
39 Wiping cloths; properly used and stored
Observations
(43) Proper Use of Utensils (3)
OUT
43 Single-use/single-service articles; properly stored, used
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(51) Physical Facilities (4)
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant