Waffle House #571

6-1A: .04(6)(f)Observed that multiple TCS food items were not cold holding at 41 degrees or below. Food items included several containers of waffle batter, hashbrowns, raw-shelled eggs, gallons of milk, whipped cream, and raw beef, pork and chicken. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the food items.

15A: .05(6)(a)Walk in cooler was holding at an ambient temperature of 45 degrees. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The walk in cooler is connected to the walk in freezer. The walk in freezer door was crack to allow the walk in cooler to cool down to 41 degrees. Also, the PIC called a maintenance worker who arrived to repair the walk in cooler so it can maintain a temperature of 41 degrees or below.

17D: .07(4)(b)Observed employee drinks being stored in the reach in coolers with items for the facility. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC discarded these items.

6-2: .04(6)(g)Observed multiple containers of waffle mix that did not have a prep or discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge dated the waffle mix with the correct date.