Waffle House # 1509

Observed case of tomatoes on bottom shelf of meat rack below raw bacon. Items in coolers need to be stored according to their cook to temperatures or status as ready to eat. Whole tomatoes are considered ready to eat and need to be store above all raw meats. Manager moved tomatoes to very top shelf above raw meats.

Observed open can of Red Bull sitting on wire shelf next to walk-in-cooler door. Employees shall only drink from single service cups that have a lid and a straw in areas that are separate from food storage areas. Manager removed the can.

Observed grits in brown hot holding box at temperatures below 135 for hot holding. PIC notified. PIC instructed to keep less items in brown hot holding box. EHS discussed with maintenance about the piece of equipment, maintenance states that the unit is working properly. EHS and maintenance instructed PIC to no overload hot holding box and to keep things off the bottom shelf so that the machine can heat all grits in the box and not just the grits on the bottom shelf.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a box of single use items (to-go boxes, to-go cups) stored in commissary area on the floor. PIC informed that all items must be 6 inches off the floor. PIC instructed to place items on shelf or place items onto a crate.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed grits in steam well and brown hot holding box at temperatures below 135 for hot holding from third shift. PIC notified. PIC will keep less items in brown hot holding box and discontinue use of steam well. PIC stated additional steam wells may be ordered to replace existing steam well. PIC discarded grits under 135.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed sausage and bacon uncovered in RIC up front. Observed Sausage in WIC uncovered. All items being stored shall be covered to prevent contamination. PIC notified.

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;

Observed chili in steam well being hot held without a lid/ covering. Food shall be covered for protection of overhead contamination. PIC informed to place a lid/ cover (wrapping) over gravy.

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;

Observed gravy in RIC without lid. Food shall be covered for protection of overhead contamination. PIC informed to place a lid/ cover (wrapping) over gravy.

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;

Observed gravy in steam well being hot held without a lid/ covering. Food shall be covered for protection of overhead contamination. PIC informed to place a lid/ cover (wrapping) over gravy.

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;

Observed energy drink and an orange stored in RIC where customer drinks are stored. Employee items shall be stored in areas designated for employee belongings. PIC informed that the WIC can be used for employee items storage, and to have the shelf designated for employee use separated and labeled from store use.

511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed Grits in steam table temping between 122-129. Foods that are hot holding must be at a temperature over 135 for hot holding. Temperature of steam table was increased. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P