Waffle House

Observed employee cracking raw unpasteurized shell eggs with gloved hands and failing to change gloves when switching tasks. Employee went on to touch customer plates and ready-to-eat foods. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by changing gloves.

Observed foods in the refrigerator left uncovered and not stored in the containers after opening. Foods must properly stored in a container and covered. COS by placing the opened food in a container and covering with lids.

Observed build up of residue inside the ice machine. Must clean and sanitize by the end of the day. Must increase the frequency of cleaning.

Observed single use cups stored on the dirty side of the 3 compartment sink and in the food preparation sink with sleeves on. Must store in a clean dry location where they are not exposed to splash, dust or any other means of contamination.511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (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:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed employee handling raw meats and cracking raw shell eggs with gloved hands and failing to change gloves when switching tasks. Employee went on to touch customer plates and ready-to-eat foods. Employee was also wiping contaminated gloves on rags that were on countertop. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by discarding, changing gloves, and starting order over.

Observed no date on several cartons of rehydrated hash browns and one container of gravy. All TCS food items held longer than 24 hours must be date marked. COS by dating. Any items not dated on future inspections will be discarded.

Observed employee cracking raw shell eggs with gloved hands and failing to change gloves when switching tasks. Employee went on to touch customer plates and ready-to-eat foods. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by discarding and starting order over.

Observed mold build-up in ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed no Employee Health Policy where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Facility has signed copies, but not for current employees. PIC must ensure all employees read and sign form. Blank forms were provided.

Observed facility not in compliance with variance for hash browns. Person in charge could not locate copy of variance and hash browns were not date marked as required.

511-6-1.10(5)(c) - Conformance with Approved Procedures (c) Conformance with Approved Procedures. If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(56)(a) through (e) as a basis for the modification or waiver; P and

2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed;

(i) Procedures for monitoring the critical control points,

(ii) Monitoring of the critical control points,

(iii) Verification of the effectiveness of the operation or process, and

(iv) Necessary corrective actions if there is failure at a critical control point.