WAFFLE HOUSE #1600

TCS foods held on time as a public health control observed with time label expired. Upon arrival, observed eggs with no time label. COS: Employee to place correct time label on eggs. CA:1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

Observed shelled eggs stored direct under raw pork stored in 3 door reach in cooler. Observed raw pork chops stored next to raw chicken in walk in cooler. Corrective Action:511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Corrected onsite: Shelled eggs were discarded and raw pork was placed in pan with lid and moved to raw meat shelf inside 3 door reach in cooler. Raw pork chops were moved to shelf above raw chicken. Food storage flyer was given to PIC.

Observed various items in reach in cooler near grill stored uncover. Bacon stored directly on shelf in reach in cooler. Corrective Action: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected onsite: all food items were placed in pans and covered and advised food items shall remain covered at all times to prevent contamination.

Observed black substance in soda nozzle holders in direct contact with soda. Observed black substance in ice bin in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrected onsite: Ice was removed from ice bin and bin and lid was cleaned and sanitized while inspector was onsite. All nozzles were removed and nozzle holders and nozzles were cleaned and sanitized before placing back in use. Advised to increase cleaning frequency.

Observed no hot water at hand sink near dish pit. Corrective Action: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Advised to have repaired

Observed gaskets on the cooler drawer at prep top unclean with heavy black substance build up.

Corrective Action: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Advised to deep clean and increase cleaning frequency.

Observed 2 water bottles stored on counter top next to food for sale. Corrective Action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected onsite: water bottles were discarded and advised employee shall have a single use cup with lid and straw stored away from food for sale.

Observed black substance on soda nozzles. COS- All nozzles were removed, washed and sanitized. Advised to increase cleaning frequency.

Observed floors under 3 compartment sink and under dish pit unclean with debris build up. Advised to deep clean and increase cleaning frequency.

Observed Diced Country Ham (50F), Sliced Tomato(52F), Cut Lettuce(47F) not holding TCS temperature of 41F or below. Ambient temperature reading 54F COS- All items were discarded by PIC.

Observed black substance on soda nozzles. COS- All nozzles were removed, washed and sanitized. Advised to increase cleaning frequency.

Observed 2 sanitizer buckets reading 200+ ppm Cl. COS- Sanitizer buckets were remade to read 100ppm Cl.

Observed live gnats in main kitchen. Advised to increase cleaning frequency.