Waffle House #1109

Observed an open bottles of water stored above butter in the reach in cooler. PIC removed two bottles of water. PIC will advise all team members to store employee drinks away from food and food contact surfaces.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed staff members without proper beard restraint. PIC will provide employees with proper hair/beard restraints by 6/10/26.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed trash build up around the dumpster. The grease receptacle was also left open. PIC will ensure the grease receptacle remains close to prevent potential pest activity.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed stagnant water on the floor in the walk in cooler. PIC will remove stagnant water to prevent potential contamination by 6/10/26.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed no hand drying provisions for the hand sink in the back if establishment. Manager replenished the paper towel dispenser (COS).

Observed the wiping cloth bucket containing wiping cloths and chlorine sanitizer solution (Chlorine) above 100 ppm. The test strips turned white while testing the solution. PIC and staff were trained on proper use of chlorine sanitizer and test strip measurements. PIC corrected on site. Once corrected, the chlorine sanitizer was observed at 50 ppm.

Observed plates not inverted above the grill area. PIC was advised that plates must be inverted to prevent potential contamination.

PIC will invert all plates or place a marked plate on top of each stack of plates to prevent contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed rust build up on shelves above the three compartment sink. PIC advised to replace the shelves by 12/15/25.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed the dumpster plug missing. PIC will contact the dumpster company (Waste Management) and have the dumpster plug replaced by 12/15/25

Observed an open can (Energy Drink) stored with whip cream in the reach in cooler. PIC removed the drink. PIC will advise all team members to store employee drinks away from food and food contact surfaces.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed glass cleaner stored with clean utensils and condiments. PIC removed and relocated to the chemical storage area. PIC advised to properly store chemicals away from food and food contact surfaces to prevent potential contamination.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed staff members with ineffective hair restraints. A staff member was wearing a visor with loose hair. PIC will provide employees with hair restraints by 6/15/25.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed wiping cloth sanitizer solution station used to clean and disinfect tables was lacking the minimum required chlorine concentration. The chlorine solution was observed at 0ppm. The staff member that made the solution advised that she was allergic to bleach. As a result, she did not add sanitizer to the water. PIC was advised to provide an alternative sanitizer solution (Quat or sink/surface). PIC advised that he will also provide sanitizer wipes by 6/15/25.

Plates not inverted above the food preparation area. PIC will invert all plates or place a marked plate on top of each stack of plates to prevent contamination.

Observed trash build up sitting on top of the open dumpster lid. The dumpster lid was open. Also observed the enclosure wall was damaged preventing the side doors from closing on the dumpster.PIC will contact waste management and maintenance to have the dumpster enclosure repaired.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Observed employee open drink cup with stored next to butter in the food preparation area. PIC discarded the cup of ice and liquid. PIC will advise all team members to store employee drinks away from food and food contact surfaces. 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed water leaking from the compressor area below the coke machine next to the dessert cooler. PIC will contact maintenance and email a copy of the completed work order to robert.lewis1@dph.ga.gov. by 12/13/24

Plates not inverted above the food preparation area. PIC will invert all plates or place a marked plate on top of each stack of plates to prevent contamination.

Observed gaskets with slimy/mold-like build-up in the reach in cooler. PIC will remove the mold like substance by 12/13/24 and clean and sanitize all gaskets weekly.

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.

Observed ice build up on the floor in the walk in freezer due to a leak according to the person in charge. The PIC will have the leak repaired and the ice removed by 15/13/24

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed build up on the vents in the storage room. PIC will remove and clean vents by 12/13/24. PIC will also clean weekly. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed several TCS foods that were being held in the walk in cooler above 41 degrees F including sausage, cheese, steak, and eggs. The walk in coolers temperature was 50 degrees F.

Dishes stored below the preparation line were dirty

Thermometer not provided in the walk in cooler

Plates not inverted above the food preparation area.

Shelves beginning to rust above the three compartment sink. Splash guard needed between the preparation and hand sink

Test strips not provided for hot water sanitization in the dish machine. Dish machines final temperature not observed due to the thermometer not working and heat strips not provided.

Observed that employees do not practice proper handwashing in between each task when required. Team member did not wash hands properly. Team member also used a towel from the cook line to dry hands.

Clean utensils stored in a dirty drawer with grease build up.

Condensation leak observed in the walk in cooler Three compartment sink faucet leaking in the backroom

Grease build up observed on the exterior of equipment

Mold build up observed on ceiling vents