WAFFLE HOUSE #1400

2-1B: .03(5)(c)Observed employee crack raw shell eggs prepare eggs, change clothes, then proceeded to prepare hashbrowns and other ready to eat foods. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee removed gloves, washed hands and washed any utensils contaminated.

2-2D: .06(2)(o)Observed a container of liquid in the handwashing sink closest to the entrance of the front line.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Had employee remove the items from the handwashing sink.//

4-2B: .05(7)(a)1Observed clean utensils in drawer with grease drippings in drawer.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in Charge ( PIC) removed utensils and cleaned and sanitized the utensils and the drawer.//

6-1C: .04(6)(d)Observed a container of chili that was cooling in the reach in cooler for over 12 hours that was over 41° F.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Had the person in charge discard the container of chili.//

14B: Observed employee using paper towels to dry, clean and sanitized utensils before placing them in the drawer for use.// After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) 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. (C) Corrective Actions: Instructed employee that the utensils needed to be air dried. PIC removed the utensils placed them back into the dishwasher to be clean and sanitized.//

17D: .07(4)(b)Observed a personal cell phone on utensil storage rack next the door leading to the back area.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the personal cell phone and placed it in appropriate area.//

18: .07(2)(m)Observed back door that leads to outside not self closing.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Person in charge had maintenance fix the door so that it now self closes.//