Waffle House #1077

Observed a box of raw steak stored above tomatoes in the walk in cooler. PIC corrected on site.

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)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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

Observed clean dishes in the drawers below the grill and stove in need of cleaning due to an accumulation of old food build up.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed ham, sausage, and opened gallons of milk stored in the reach in cooler on the hot line without a preparation or expiration date. All food items have a maximum of 7 days with day one being the first date of preparation. Anytime milk is opened then it has to have a date mark indicating the day it was opened and it has 6 days afterwards to be used. PIC added a date to the milk (COS).

Observed the lid over the drink machine ice on the hot line in need of cleaning due to a black substance.

Observed clean dishes in the drawers below the grill and stove in need of cleaning due to an accumulation of old food build up.

Observed the bulk ice machine with an accumulation of black and pink mold-like build up.

All food contact surfaces should be clean to the site and touch (Repeat).

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed (2) containers of chocolate milk stored in the reach in cooler with an expired date of 10/13/25. PIC discarded the milk (COS).

Observed several reach in coolers on the front end of the facility with condensation leaks (reach in cooler with packaged juices and 4 door reach in cooler (water being caught in a bucket)). The coolers will need to be repaired and checked to see if a drain line is clogged. Condensation leaks can cause contamination to food items.

Observed the faucet in the women's restroom loose and in need of resealing to the sink.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed plates and bowls stored on the hot line not inverted to protect from 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 the gasket broken on the reach in cooler next to the flat top grill. The door is not closing properly and the gasket must be repaired immediately.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed the vent (blower) in the reach in cooler by the flat top grill in need of cleaning due to a thick accumulation of build up.

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 toilet in the men's restroom with a black residue on the seat.

Observed the floors in the walk in cooler in need of cleaning due to debris and knives underneath the shelves.

Observed the lid over the drink machine on the hot line in need of cleaning due to a black substance and rust debris.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the sanitizer buckets at 200 PPM chlorine sanitizer. Advised shift lead and employee that the buckets should only have 1 capful of bleach per gallon of water. The concentration should be at 50-100 PPM chlorine. Employee remade the sanitizer (COS).

Observed several boxes of food stored in the walk in cooler in direct contact of a leak from the ceiling of the walk in cooler. Advised PIC to move all food from underneath the leak to protect the food items from contamination (COS).

Observed several wet wiping cloths stored on the counter top and cutting boards on the front-end of the facility. All wet wiping cloths must be returned back to the sanitizer buckets after use.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed plates and bowls stored on the hot line not inverted to protect from 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 the bottom of the reach in coolers and inside of the cabinets on the hot line in need of cleaning due to liquids and old food debris.

Observed the ceiling of the walk in cooler leaking water. The walk in cooler ceiling must be repaired and maintained in good repair. Please keep all food from underneath the leak until repairs have been made. Please email a copy of the service report to sabrina.young@dph.ga.gov by 4/15/25.

Observed water nesting on the floor in the walk in cooler and the storage room. Observed a hole in the ceiling above the prep sink that must be repaired.

Observed the vents/filters on the ice machine in need of cleaning due to a thick dust build-up.

Observed bacon, sausage, and raw chicken breast stored in the reach in cooler on the hot line without a cover to protect from contamination. The cooler has a condensation leak so all food in the cooler will need to remained covered until the leak is fixed.

Observed the country ham, chicken sausage, and a opened gallon of 2% milk stored in the reach in cooler on the hot line without a preparation or expiration date. All food items have a maximum of 7 days with day one being the first date of preparation. Anytime milk is opened then it has to have a date mark indicating the day it was opened and it has 6 days afterwards to be used. PIC added a date to the milk (COS).

Observed dish detergent stored with clean hashbrown buckets in the dry storage room on the bottom shelf. Also, observed roach and insect spray stored on the bottom of the prep table with waffle grills and clean hashbrown buckets. All chemicals should be stored in a designated area that will not cause contamination.

Observed a bucket in the reach in cooler, directly in front of the hand sink on the hot line, catching water. The reach in cooler will need to be repaired and checked for a clogged condensation line. All equipment should be maintained in good repair.

Also, observed the faucets leaking water on the 3-compartment sink when the water is turned on (Repeat).

Observed the bottom of the reach in coolers and inside of the cabinets on the hot line in need of cleaning due to liquids and old food debris.

A splash guard will need to be installed between the handwashing sink and the prep sink in the back of the house. This is needed to avoid contamination from washing hands.

Observed the outside dumpster missing a drain plug. Please contain your waste management company and have them to install a drain plug to prevent rodents and other insects/pest from entering into the dumpster.

Observed a build-up of ice on the floor in the walk in freezer.

Observed a hole in the ceiling above the prep sink in the back of the house. The hole will need to be sealed to prevent rodents, insects, and bugs from entering into the facility.

Observed no hand soap in the men's restroom. PIC replaced the soap containers (COS).

Observed the nozzles on the drink machine and the lid over the ice machine with a black mold-like build-up.

Observed the cook with no hair restraint or a beard cover.

Observed wet wiping cloths stored on the counter top and by the hand sink. All wet wiping cloths must be returned back tot he sanitizer bucket.

Observed the 3-compartment sink faucet leaking with both hot and cold nozzles. Please repair.

Observed the cold water faucet not working on the prep sink. Please repair.

Observed water nesting on the floor in the walk in cooler. Also, observed that the floors need cleaning under the dishwasher. (Repeat)

Observed the ventilation hood system in need of cleaning (thick grease build up and dark color).

Observed the vent (AC) in the dry storage room in need of cleaning.

Observed the vents (Blowers) in the walk in cooler in need of cleaning (thick dust and black mold like debris).

Observed the ice scoops hanging on the walls with no cover to protect from contamination.

Observed soiled dishes stored with clean dishes in the cabinets. Even if dishes aren't in use they still should be clean while stored. (Repeat)

Observed dirty used gloves laying on top of clean single service trays. PIC discarded the gloves (COS).

Observed the walk in cooler with a condensation leak. Please service the unit.

Observed the reach in coolers on the hot line in need of cleaning due to liquids nesting on the bottom. Also the interior blue seals needs to be cleaned as well in the reach in coolers. (Repeat)

Observed grits sitting in the steam well at temperatures below 135F. PIC removed the grits and started the reheating process to properly hot hold the grits. (COS)

Observed bacon in the walk in cooler with no preparation or disposal date. Also observed diced ham and waffle batter in the reach in cooler on the cooking line with no preparation or disposal.

Observed soiled dishes stored with clean dishes in the drawers under the cooking line. Also discarded old utensils that were damaged. (COS).

Observed the reach in cooler with water nesting on the bottom and old food debris.

Observed the clean dish rack by the 3-compartment sink with rust on it. Please properly seal the rack or replace it to properly seal the rack to prevent contamination.

Observed water nesting on the floor in the walk in cooler and by the door in the kitchen.