Select Page

Huddle House in Emporia flubs restaurant inspection, 8 violations, staff have problems with proper hand washing says inspector

Huddle House in Emporia flubs restaurant inspection, 8 violations, staff have problems with proper hand washing says inspector

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Emporia, KS

Huddle House

Flying J Travel Center
4215 US-50
Emporia, KS 66801

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 21, 2020. As a result of that inspection, and due to the severity of the specific violations the Huddle House in Emporia was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • While wearing gloves a cook cracked raw shell eggs into a bowl. He then handled the food contact surface of a plate without removing his gloves and washing his hands. While wearing gloves, a cook placed raw bacon and raw beef onto the grill. He then handled the food contact surface of a plate without removing his gloves and washing his hands. COS- employees removed gloves and washed their hands.
  • An employee touched his hat, donned gloves without washing his hands and then handled the food contact surface of a plate. COS- employee removed his gloves and washed his hands.
  • In the make table a pan of grilled onions lacked a date mark. In the WIC a pan of grilled onions lacked a date mark. The cook did not know when they had been cooked. COS- discarded.
  • In the make table uncovered pans of raw beef steak and raw ground beef patties were stored on wire shelf above portion cups of cheese sauce. An uncovered pan of raw bacon was stored on a wire rack above a covered pan of sour cream and grilled onions. COS- rearranged.
  • In the WIC boxes of re-hydrated hash brown potatoes measured 69F. The cook said lukewarm water was added to the dehydrated potatoes the evening before. Once water was added the cardboard boxes were tightly sealed. Another tub of boxed potatoes was stored on top of the first tub. COS- discarded.
  • In the WIC the following foods were held above 41F. diced ham 44F, green beans 44F, mashed potatoes 44F, baked potatoes 44F, canned mushrooms 48F, containers of gravy- 44F, 48F and 50F, deli turkey 45F, au jus 44F. The foods had been in the unit for greater than 4 hours. The ambient temperature fluctuated between 37 and 44F. COS- foods were discarded. A service person arrived during the inspection and turned the unit colder.
  • In the make table a bag of turkey was dated with a discard date of 1/12. A bag of corned beef was dated with a discard date of 1/20. The items were held greater than 7 days. COS- discarded.
  • 18 plastic food storage containers had burns, cracks and chips in them. Inspector instructed to discontinue use for food.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler