WAFFLE HOUSE

Basic - Grease receptacle lid open, broken, or missing. Operator closed lid Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line right next to the grill operator cleans and sanitized area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee that they must wash their hands prior to putting gloves on. Employee then washed hands prior to putting gloves on. Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of bowls being stored on the floor in dry storage area. Manager placed boxes on a crate off the floor. Observed coffee filters not being stored in box with lid. Manager put coffee filters in container with lid. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Employee dumped two sanitizer buckets on cook line. Employee retested sanitizer bucket at 100ppm. Corrected On-Site

Basic - Single-service articles improperly stored. Employee removed Single service containers from floor in front of office. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked shell egged and proceeded to touch cooked ham. Coached employee on proper hand washing procedures.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events handout. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables throughout kitchen. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham 50 F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 50F. Reach in cooler on the cook line. The manager discarded the product.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the cabinet on the cook line soiled with food. The manager cleaned the cabinet by removing the accumulated food. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Drinking tumbler was rinsed in the hand washing sink on the front counter. I explained to the employee to use the hand washing sinks for hand washing only. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer was provided. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Light not functioning. Walk in cooler.