WAFFLE HOUSE #791

Observed raw shelled eggs on TPHC in front food service not discarded at discard time and being used for service. (Times marked at 8am to 12pm).

CA: 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.

COS: Eggs discarded.

Observed prep top cooler in front food service with a buildup of ice on the sides of the top.

CA: Equipment shall be maintained in a state of repair.

Observed bottom storage shelves in front food service and several reach in coolers with food debris and build-up.

CA: Nonfood contact surfaces shall be clean and free of debris.

COS: Equipment cleaned.

Observed chocolate milk in reach in cooler 2 of front food service expired on 06-09-2024.

CA: TCS foods must be discarded by expiration label.

COS: Item discarded.

Observed bottom storage shelves and bottom reach in cooler 3 of main kitchen with food debris and build-up.

CA: Nonfood contact surfaces shall be clean and free of debris.

COS: Equipment cleaned.

OBSERVED PHILLY STEAK STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON SHELF IN REACH IN COOLER IN GRILL PREP AREA. OBSERVED RAW MARINATED CHICKEN STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN COOLER NEAR GRILL PREP AREA.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: CHICKEN COVERED; STEAK REMOVED

OBSERVED PIC AND COOK APPLY HAND CLEANSER, RUB HANDS TOGETHER FOR LESS THAN 5 SECONDS AND RINSE BEFORE DONNING GLOVES TO PREP/HANDLE FOOD AND CLEAN EQUIPMENT

C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

EHS INFORMED PIC OF THE PROPER WAY TO WASH HANDS

OBSERVED SLICED TOMATOES, SLICED HAM, DICED HAM, HASHBROWNS, AND AMERICAN CHEESES SLICES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

PIC NOT ABLE TO VERIFY THAT EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

C/A: IT IS THE RESPONSIBILITY OF THE PIC TO ENSURE AND BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS AS IT RELATES TO THEIR JOB DUTIES

EHS WILL FOLLOW UP IN 72HRS

OBSERVED RIBEYES ON PLATE, PORK CHOPS IN CONTAINER, AND SAUSAGE PATTIES STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER NEAR GRILL PREP AREA

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED DISH MACHINE IN OPERATION NOT REACHING THE REQUIRED TEMPERATURE TO SANITIZE UTENSILS/DISHES

C/A: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF

COS: PIC RAN DISH MACHINE UNTIL IT REACHED +165F; ALL UTENSILS/EQUIPMENT RE-WASHED AND SANITIZED

OBSERVED UTENSILS STORED AS CLEAN SOILED WITH FOOD DEBRIS IN SOILED CONTAINERS IN FRONT FOOD SERVICE AREA

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ALL UTENSILS/CONTAINERS RE-WASHED AND SANITIZED

EHS OBSERVED EXCESSIVE ACCUMULATION OF FOOD DEBRIS ON SHELVES, NEAR GRILL PREP, TABLES, COUNTER TOPS, AND REACH IN COOLER DOORS AND BOTTOM OF REACH IN COOLER UNITS

C/A: ALL NON-FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH