Loving Hut

Inspector's notes

Observed wiping cloths stored in water with a quaternary ammonia sanitizer concentration at 0ppm. Observed sanitizer wall dispenser hose blocked and not dispensing appropriate amount of sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Person in charge (PIC) emptied sanitizer buckets at time of inspection. Demonstrated how to set up three-compartment sink and sanitizer buckets with bleach until more quaternary ammonia sanitizer can be obtained. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed atmospheric vacuum breaker cap at mop sink rusted and in disrepair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed lemongrass, broccoli, lettuce, cabbage, and cucumbers stored directly in grocery to-go bags in walk-in refrigerator and standing freezer. Employee moved all food products into food grade/food safe containers and discarded plastic bags at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed atmospheric vacuum breaker cap at mop sink rusted and in disrepair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fried carrots and potatoes sitting at room temperature in a shallow metal bowl with an internal temperature of 112*F. An employee indicated the potatoes were fried ~1.75 before inspection. Time/temperature controlled for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The potatoes and carrots were refried to 165*F and were placed into the walk-in refrigerator to cool. Operator explained to employee that TCS foods must be cooled from 135*F to 70*F with 2 hours and 70*F to 41*F within 4 hours. Cooling guidance emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of grime and dust on metal racks, drying racks, water filtration system, and other non-food contact surfaces of equipment throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed lid in sanitizer compartment of 3-compartment sink; the sanitizer had a concentration 500 ppm quaternary ammonium. The lid was moved back to the wash compartment and the sanitizer solution was diluted down to 200 ppm. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. Correct By: Corrected At Time Of Inspection