WAFFLE HOUSE #1413

Observed unlabeled spray bottle of chemical/sanitizer in dining area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Person in charge labeled sanitizer container.

Accumulation of mold/food debris around gaskets in reach in coolers.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues( gaskets, shelving unit inside cold holding units).

In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container. COS: Person in charge removed bowl from container of chopped onions.

Accumulation of mold/food debris around gaskets in reach in coolers.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: Person in charge cleaned and sanitized them.

Chlorine Solution in spray bottles to be used to sanitize tables with strength of almost straight bleach. Use amount equal to 50 - 100 ppm on test strip for proper sanitizing. COS: Manager remade Chlorine solution to 100 ppm.

Unlabeled spray chemical bottles in front food service area. If chemicals area put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: bottles labeled as required by PIC.

Observed toxic item stored above food (dish detergent on top of cart storing bagged bread).COS: Bottle of dish detergent was removed to chemical area.

One gallon of chocolate milk container in reach in cooler at front food service past expiration/use by date of 09/08. Use or discard milk by date on container. COS: Voluntarily discarded.

Hand sink most available to cook line and dishwashers blocked by empty batter container. Hand sinks must be accessible at all times for frequent and required handwashing. COS: Person in charge moved container to dishmachine.

All equipment (cooler, drawers under grill area, door gaskets)on the inside and outside have a build up for food debris and residue. Cleaning should be done at a frequency to avoid the accumulation of dust, dirt, food residue and other debris.

Build-up of food debris/trash under front counters/dish machine area and under shelving units in walk-in cooler and freezer. To prevent build-up, clean more thoroughly more frequently.

Floors need repair under dishmachime, front service hand sink. Floor tiles damaged or missing . To allow for easy cleaning and to prevent area where food/water can accumulate, begin replacing/repairing floor tiles.

Several unlabeled spray bottles of sanitizer that are used to clean dining tables (chlorine 50 ppm). Person in charge labeled them.