Waffle House #1010

Observed back door weather strip to be worn down allowing light to shine through bottom of the door allowing entry of pests.

RCA: Back door weather strip shall be replaced so it is flush with the floor, preventing any pests from entering the facility. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by; filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows, and solid, self-closing, tight-fitting doors.

Observed built-up food debris in and around prep-top adjacent to grill area.

RCA: PIC shall have staff members clean non-food contact surfaces. All nonfood contact surfaces shall be clean to the sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of any accumulation of dust, dirt, food residue, and other debris.

Observed improper separation of meats. Observed raw eggs over tomatoes and ham in the reach cooler. Observed shelled eggs over hash-browns in walk-in cooler.

COS: PIC rearranged items to proper place based on cooked temperatures.

RCA: Provided PIC with The Flow of Food Storage hand-out.

Observed the concentration of the buckets at 200ppm+ (chlorine).

COS: PIC emptied sanitizer buckets and remade sanitizer to where it tested at 50ppm to 100ppm.

RCA: Educated PIC on proper concentration for chlorine sanitizer at 50ppm.

Observed employee item (cup) stored next to ice well at coke machine.

COS: Employee removed identified item.

RCA: Educated PIC on proper storage of employee items to avoid contamination.

Observed raw bacon, raw pork chops, and raw chicken stored in reach-in cooler not protected from overhead contamination. Educated PIC on maintaining all food product stored covered to protect from overhead contamination. CA: PIC covered affected items.
RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv)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;

Build-up of debris on coffee maker, inside of coolers/gaskets, on prep surfaces etc.

Observed general debris/build-up on areas on floors, walls.

CA: Areas shall be thoroughly cleaned and cleaning frequency shall be increased to prevent accumulation.

Sani-buckets not reading any sanitizer in "in-use" buckets. PIC emptied and remade sanitizer to the correct concentration. Educated PIC on maintaining sanitizer in sani-buckets at correct concentration levels.

-Observed scoop handle in contact with food product (hash-browns). -Observed bowl being used as a scoop in waffle toppings (peanut butter chips). Educated PIC on proper storage of "in-use" utensils. Scoops must have handle and handle must face out of food product. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Build-up of debris on coffee maker.

Hand sink not accessible for use. Container of water sitting in hand-sink. PIC removed container. Educated PIC on maintaining hand sink free and accessible for hand-washing at all times.

Dish-washer not registering high temperature. Multiple test strips run. PIC to utilize three-compartment sink (with Chlorine) until repairs can be made. -Build-up of debris on baffle in ice-maker. PIC instructed to empty ice. Then, wash, rinse and sanitize. Let ice re-fill, then dump ice again. Next load of ice ready for use.

Current inspection report not posted. Today's inspection to be hung appropriately to where can be read from 3 feet away, on wall between 5 and 7 feet.

-Build-up of debris in reach-in cooler.
-Build-up of debris on coffee makers.