WAFFLE HOUSE #872

Observed gravy within steam well next to grill holding at 115F. PIC mentioned they had just replaced the gravy unit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Corrective action: PIC reheated gravy to 165F

Observed several meats (raw chicken, hamburger patty and bacon) uncovered within reach in cooler.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective action: Discussed with PIC to cover items as to prevent overhead contamination.

Observed mold like substance growing within ice machine

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to have ice machine emptied and deep cleaned.

Observed walk in cooler door self latching mechanism not closing.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Corrective action: PIC has a work list and the walk in cooler door is on the repair list.

Observed meat stored uncovered in meat REF and items uncovered in the REF (Raw chicken, raw hamburgers, raw porkchops, raw bacon) Some of the raw bacon was touching the racks. PIC tossed those pieces.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered all food. EHS informed PIC that when it is busy, it is understandable but to still keep something covering from overhead protection since those are raw meats. This was COS.

Observed meat stored uncovered in meat REF and items uncovered in the REF (Raw chicken, raw hamburgers, raw porkchops). PIC informed EHS that the pans did not come with covers.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC divided food into smaller pans. This was COS.

Observed coffee mugs stored as clean on trays with debris and stains. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC instructed employee to clean trays. This was COS.

EHS observed serving plates not stored covered or inverted. PIC informed EHS that they weren't informed about the plates before.

e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted. Informed PIC to either wrap first plate or invert other plates. This must be corrected by 08/20/24

EHS observed a build up food debris outside of grills.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have sides of grilled cleaned. This must be corrected by 08/20/24

EHS observed outside off coffee mugs with debris and stains stored clean on trays near drink machine

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have non-food contact surface cleaned. This must be corrected by 08/20/24

EHS observed food debris and spillage under prep top splash guard near grills in main kitchen.3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to remove splash guard and clean. This must be corrected by 08/21/24

Observed facility in need of cleaning and an odor present on the cook line. EHS also observed walls behind grills with a buildup of grease platter. b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned and overall cleaning of cook line. This must be corrected by 08/21/24

Observed meat stored uncovered in meat REF and items uncovered in the REF drawer.(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all items should be stored covered to prevent contamination.

Observed drink cups stored as clean with residue of grits on the inside.(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS had employee to re-wash the cups; cups came out with grits still inside. EHS informed employee of the need to thoroughly clean all utensils/equipment. EHS informed PIC of the issue.

Observed ice build up on pipes inside condenser; condenser side panel is missing. 6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition.EHS informed PIC of the need to defrost unit and replace the missing side panel.

Observed facility's need to clean the inside and outer portions of all equipment from excessive food build up and liquids pooling inside units. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean equipment.

Observed coffee mugs with drink splatter on the outer portions. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to wash the mugs.

Observed facility in need of cleaning and an odor present on the cook line. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean. EHS informed PIC of the need to thoroughly clean the facility.

Observed ceiling tiles and vents in need of cleaning from dust accumulation and/or mold-like spots. EHS informed PIC of the need to clean the ceiling vents and tiles.

Observed a hole in the wall near the handsink in the last restroom. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to the damaged wall and any other areas requiring repairs.

Observed meat stored uncovered in meat REF, waffle batter uncovered in lower REF under prep top cooler, and chocolate chips stored uncovered in the REF drawer.(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all items should be stored covered to prevent contamination.

Observed drink cups stored as clean with residue of grits on the inside.(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS had employee to re-wash the cups; cups came out with grits still inside. EHS informed employee of the need to thoroughly clean all utensils/equipment. EHS informed PIC of the issue.

Observed drink cups stored as clean with residue of grits on the inside.(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS had employee to re-wash the cups; cups came out with grits still inside. EHS informed employee of the need to thoroughly clean all utensils/equipment. EHS informed PIC of the issue.

Observed an excess of dead roaches in various areas throughout the facility. (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. EHS informed PIC of the need to remove dead bugs.

Observed facility's need to clean the inside and outer portions of all equipment from excessive food build up and liquids pooling inside units. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean equipment.

Observed containers on back shelving with food debri on the outer surface. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to re-wash containers as all equipment should be cleaned to sight and touch.

Observed the need to sweep flooring throughout the facility from build up of food debri (front line to back dry storage area). (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.

Observed water accumulated under the boxed drink system near the office and in damaged tile on the food prep line with an sour odor. EHS informed PIC of the need to thoroughly clean flooring and remove any excess water.