HUCKLEBERRY

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Inspection history

1. Jan 13, 2026

   ✓
   12 violations

   • 3-101.11 Food safe and unadulterated Container of sugar has debris and bag of other product stored in it. Maintain food safe and protected. Sugar discarded by operator.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking No date marking observed on containers of food that were being stored in prep coolers for greater than 24 hours. Mis-marked dates on several containers of TCS foods in walk-in. TCS foods prepared and held for more than 24 hours under refrigeration shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Prepared foods may be held for a maximum of 7 days. The day of preparation shall be counted as Day 1. (TCS foods = foods capable of supporting microbial growth, including meats, dairy, cooked grains and vegetables, sprouts, cut melons, herbs in oil). Education provided.
   • 3-501.19(A), (B)(3), (C)(2), and (3) Time as a Public Health Control, Written Procedures and Identification Flat of raw shell eggs stored out at room temperature for 2.5 hours, no time control plan or label. Establish a time control plan and mark the time the food will be discarded. The time shall not be greater than 4 hours. Foods shall be discarded after 4 hours held at room temperature.
   • 2-301.14 When to Wash Hands Dishwasher observed handling dirty dishes and then handling clean dishes without washing hands. Food workers shall wash hands any time hands may be contaminated, including: after touching face, using the restroom, handling soiled equipment, handling raw meats, between glove changes and before handling prepared food, clean equipment and utensils. Education provided.
   • 4-501.19 Manual Warewashing, Wash Solution Temperature Hot water 104 degrees F at 3-compartment sink. Maintain 110 degrees or greater hot water for manual dishwashing.
   • 3-501.14 Cooling German chocolate frosting in 12 inch deep covered container in walk-in, not rapidly cooling. Cubed cooked potatoes in deep covered container in walk-in, not rapidly cooling. Foods shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Use approved methods, including - Shallow 2 - 4-inch pans in walk-in cooler or freezer - Ice bath with ice water up to level of food in container, stirring regularly - Ice wand used with ice bath or refrigeration, stirring regularly - Blast chiller or other approved equipment Frosting moved into 2 inch deep container to cool uncovered in walk-in. Cubed potatoes uncovered, moved to shallow pan for rapid cooling.
   • 3-302.11 (A)(1-2) Raw Animal Food Separation, Packaging, and Segregation Box of raw chicken stored on top of tub of mayonnaise; raw chicken sausage above meat in walk-in; box of raw meat stored intermingled with ready-to-eat food containers. Store raw meats below and separate from all other foods. Store meats according to cooking temperature (whole intact fish above ground hamburger above raw chicken, etc.). Manager asked to separate meats. 3-304.15 (A) Gloves, Use Limitation Observed food workers wiping gloved hands on wiping cloths repeatedly, towels stored out on cutting boards or tables. Remove gloves and wash hands whenever gloves are contaminated.
   • 5-205.11 Using a Handwashing Sink. Handwashing sink used to fill up sanitizer buckets, sanitizer station set up at the sink. Utensil stored in handwashing sink on the line. Handwashing sinks shall be maintained accessible at all times and used only for handwashing. Operator agrees to remove sanitizer station from hand sink location.
   • 3-304.12 In-Use Utensils, Between-Use Storage Knives stored in crack of table on line; ice scoop stored on top of ice machine, not on clean surface. Store in-use utensils in the food with the handle out, on clean dry surface, in 135 degree F hot water or other approved method. Education provided.
   • 3-501.16(A)(2) TCS Food, Cold Holding Corned beef, blue cheese, hummus, tofu 42-45 degrees F in upper area of prep coolers. Maintain 41 degrees F and below cold-holding. Items removed or to be used within the day (3 days since removed from walk-in cooler).
   • 3-304.14 Wiping Cloths, Storage and Use Limitation Wiping cloths stored out on cutting boards and tables. Sanitizer buckets not all maintained at required sanitizer concentration. Store wiping cloths in sanitizer between uses. Maintain required sanitizer concentration per manufacturer. Education provided, sanitizers refreshed.
   • 2-102.12(A) Certified Food Protection Manager Manager on duty did not have Certified Food Protection Manager certificate to verify. Facility has multiple CFPM certificates for other management. At times of operation, a Certified Food Protection Manager shall be present in the facility. Certificates should be made available.