WAFFLE HOUSE #577

Observed employee used gloved hands throughout the cooking process. Hands were used to grab raw protein, gloves removed and replaced, and proceeded o prepare meals including touching toast, spatuclas, all without washing hands in between. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles when switching between working with raw food and working with ready-to-eat food and Before donning gloves to initiate a task that involves working with food All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Person in charge informed employees to wash and hands washed eventually.

Observed cut tomato in the prep unit, front food service, cut at 7AM, 45F at 12PM; waffle batter in the reach in cooler, front food service, cooled 1F within 1.5 hour prepared at 10 AM; hash browns sitting on the counter in the main kitchen temperature remain the same after 1 hour prepared at 10AM. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Tomatoes discarded; Hash browns (@1:30PM 64F and waffle batter (@1:30 PM 64F) put on ice in main kitchen

Single service cups dispensed in a chute upright and uncovered. CA: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Correct within 10 days

Observed tea filters in the front food service on the shelf beside the coffee maker and on time of a plastic bin near he main kitchen entrance uncovered. CA: single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. COS: Filters placed in plastic bin.

Observed yellow liquid and food debris on the bottom floor of reachin in the main kitchen. CA:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean within 10 days.