Waffle House #1174

Observed raw shell eggs inside the storage basket above the cookline with the discard time of 10:30 am. The inspection started at 1:20 pm. When utilizing Time as a Public Health Control (TPHC), the food item must be time marked/labeled with the start time and/or discard time. Corrected on Site (COS): The PIC discarded the raw shell eggs.

Observed container of grits hot holding at 120°F inside the steam well. Temperature of the steam water was 110°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Grits were discarded. Temperature inside the steam well increased to 145°F before leaving.

Observed prepped container of Country gravy inside the reach in cooler at 49F. The gravy was prepped this morning at 3 a.m. Reach in cooler ambient air temperature of the unit is 39F./temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Gravy was discarded due to the temperature being 50F at the seventh hour of the cooling process.

Observed container of Country gravy tightly covered with heavy condensation formed on its lid during its cooling process.When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food item was discarded, train staff on proper cooling process.

Observed chili (48F) being stored inside the walk in cooler above 41F. Per the person in charge (PIC) the food item was prepared the night before. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. The food item was discarded.

Observed a container of chili with a prep date of 5/26/25 tightly covered with condensation on the lid. Cooling shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Coach employees on proper cooling methods.

Observed the side door of the outside dumpster open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Corrected on Site (COS): Person in charge closed the door to the dumpster.