Waffle House 1722

Observed employee with bare hands handle dirty dishes, then proceed to handle clean dishes without washing hands in between. Must wash hands in between changing tasks to prevent cross contamination. COS by rewashing dishes.

Observed several time/temperature control for safety (TCS) foods cold held above 41ºF in reach in cooler to the right of the grill. The ambient air temperature (AAT) was 41ºF. COS by moving TCS food to a different cooler. Must ensure cooler AAT is set to a degree that can consistently maintain TCS food at 41ºF or below (Health Authority suggests 37-39ºF) before placing TCS food back in it again.

Observed waffle batter in reach in cooler near prep top temping 47ºF. As mentioned last inspection, must cold hold waffle batter at 41ºF or use Time as a Public Health Control (TPHC). COS by adding TPHC for waffle batter. Must add waffle batter to TPHC written procedure and keep on file.

Observed significant mold-like accumulation inside ice machine. Food contact surfaces must be cleaned at a rate that prevents accumulation. Must empty ice and deep clean within 72 hours.

Observed dish machine not reaching 160ºF after being ran several times. For proper sanitation, dish machine must be at least 160ºF. COS by setting up 3 compartment sink with 100 ppm Cl-. Can use dish machine to wash and rinse dishes, then dip in 3 compartment sink sanitizer until dish machine is fixed.

Observed significant food residue on floors of reach in coolers, with one reach in cooler having an accumulation of dead flies on the floor. Nonfood contact surfaces shall be cleaned at a rate that prevents accumulation. Must deep clean reach in coolers asap, and clean them at a more frequent pace.

Observed food residue accumulation on containers storing clean pans & utensils under grill. PIC states these are cleaned weekly. Must clean at a more frequent pace to prevent accumulation.

Observed several time/temperature control for safety (TCS) foods cold held above 41ºF in reach in cooler to the right of the grill. The ambient air temperature (AAT) was 45ºF. COS by moving TCS food to a different cooler. Must ensure cooler AAT is set to a degree that can consistently maintain TCS food at 41ºF or below (Health Authority suggests 37-39ºF) before placing TCS food back in it again.

Observed waffle batter sitting on counter, temping 74ºF. TCS food shall be cold held at 41ºF or below OR use Time as a Public Health Control (TPHC). COS by discarding.

Observed eggs sitting out at room temp with incorrect time documentation. The time documentation stated 6 AM - 10 AM, when new eggs were brought out at 1 PM (according to PIC). TPHC time documentation must have the time the eggs were brought out of temperature control, and the discard time 4 hours later. COS by fixing time documentation to 1 PM - 5 PM. Will email PIC TPHC written procedure, must fill out and keep on file for future inspections.

Observed mold-like accumulation inside ice machine. Food contact surfaces shall be cleaned at a rate that prevents soil accumulation. Health Authority suggests at least monthly, sooner if needed. Must empty ice and deep clean within 72 hours.

Observed dicer stored as clean, but visibly dirty (PIC states it was not used today). Also observed coffee residue on coffee mug tray, where clean coffee mugs were stored face down. Food contact surfaces stored as clean must be clean to the sight and touch. COS by cleaning both.

Observed no heat sensitive test strips or maximum registering thermometer for dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf Must obtain test strips or maximum registering thermometer.

Observed employee with beard longer than 0.5 inches engaging in food preparation without a beard guard.Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Must obtain beard nets.

Observed wiping cloths stored in a sanitizer solution of 0 ppm Cl-. The required concentration for Cl- sanitizer is 50-100 ppm Cl-. COS by making new solution with 50 ppm Cl-.

Observed no heat sensitive test strips or maximum registering thermometer for dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf Must obtain test strips or maximum registering thermometer.

Observed no heat sensitive test strips or maximum registering thermometer for dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf Must obtain test strips or maximum registering thermometer.

Observed build up on shelves in walk in cooler. All nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves.

Observed food residue / debris at the bottom of both reach in coolers in front food service area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean reach in coolers.

Observed no time documentation on raw shell eggs. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed shelves in reach-in cooler (nearest office) extremely rusted and in poor condition. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Shelves must be replaced.