WAFFLE HOUSE #960

Observed pre-cooked ham stored below raw bacon and raw ground pork sausage stored above raw lean beef steaks in RIC 1 near grill in front food service area.

C/A: All cooked or ready to eat foods must be stored above raw foods. Ground raw pork must be stored below raw lean steak. All food must be arranged by internal cook temperature with raw poultry at the bottom.

COS: Foods rearranged properly.

1. Observed cup without handle stored in sugar along front food service area.
2. Observed utensil handle in contact with food (hashbrowns) in Baine-marie along front food service area.
3. Observed ice scoop stored on unclean service at drink machine along front food service area.

C/A: 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).

COS: All utensils stored properly.

Observed dishes wet nested, stacked along dish rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS: PIC removed dishes for cleaning/sanitizing.

Observed TCS foods stored above 41F along front food service area sandwich cooler drawers (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below.

COS: Per PIC and records, food out of temperature for less than 4 hours. All food moved to unit adequately cold holding at 41F and below.

1. Observed black accumulations along drink gun nozzles and inside ice bin along front food service area.
2. Observed black and pink accumulations along interior deflector of ice machine in main kitchen; deflector is in disrepair and does not allow sufficient cleaning.
3. Observed food containers stored for use/clean along dish rack in main kitchen with stickers stuck to containers.

C/A: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. 2. Repair/replace deflector inside ice machine to allow sufficient cleaning.

COS: All equipment cleaned and sanitized.

Informal will occur to assess repairs to deflector inside ice machine and overall cleanliness within 10-days (8/22/2024).

Informal 8/23/2024: Ice machine deflector repaired and interior of unit in sanitary condition.

Observed fruit/vegetable sink in main kitchen being used by employee to wash/rinse cleaning bucket used to clean facility ceilings.

C/A: Raw fruits and vegetables shall be thoroughly washed in water in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Observed non-current inspection report posted along front food service area.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Informal 8/23/2024- Current report posted along front food service area.

Observed gaskets of RIC near grill area along front food service area in disrepair.

C/A: Repair/replace gaskets; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed Baine-marie cooler drawers cold holding at above 41F in main kitchen.

C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: TCS foods removed from unit. Unit must not be used until serviced and maintains 41F and below.

Informal 8/23/2024: Unit observed cold holding at below 41F: chicken sausage-40F diced ham-39F

1. Observed heavily soiled walls, shelving, and fan grates in WIC in main kitchen.
2. Observed gaskets and interior surfaces of coolers throughout front food service area heavily soiled with black accumulations and food debris.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: PIC cleaned fan grates, shelving, and walls of WIC during inspection.

Informal 8/23/2024: WIC has been pressure washed and all shelving and walls in clean condition.

Observed several food items in steamtable along front food service area hot holding at below 135F (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods which are hot held must be maintained at 135°F and above.

COS: All discarded.

1. Observed accumulated food debris and dirt along cabinet shelving, inside coolers, and between appliances throughout front food service area.
2. Observed soiled shelving and fan grates in WIC in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.