Loving Hut

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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