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

December 27, 2019 | View Original Inspection PDF
Score & Grade: 69 Grade:
Observations & Corrective Actions

1: No staff in charge, food was left in freezer that staff knew was not working, food was above 50, was discarded. No training on wearing gloves when handling ready to eat foods, changing gloves. Sanitizer at triple sink not working.

4: Open drinks in food prep area.

6: Staff changing between cooked and raw eggs, beef, entering cook area failed to wash hands.

7: Cook barehanded toast, was discarded.

14: Sanitizer at triple sink not working. Roof leaks over food holding area, repeat issue.

20: Freezer was 55 food in freezer was above 50 all discarded. Cannot use reach in freezer until repaired. Should use reach in cooler to cold hold below 41 or back freezer.

31: Leaving fresh shell eggs on counter. Reach in freezer was in use was not working.

37: Old spillage in drawers, around grill. Roof leak over food cold holding and counters.

46: No test strips for triple sink sanitizer.

47: Old spillage in storage areas, around grills

53: Roof leak, mop sink soiled, dirty water in mop bucket, mops not hung when not in use.

Additional Comments

Complaint freezer out was still in use food above 51 still serving food.

Observations
(1) Supervision
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
OUT
4 Proper eating, tasting, drinking, or tobacco use
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
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Observations
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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)
IN
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
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
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
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Repeat
Observations
(46) Utensils and Equipment (2)
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Repeat
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant