Waffle House #1740

4-2B: .05(6)(l)Observed facility washing dishes with a dish machine with a final rinse sanitizer water temperature less than 160 degrees Fahrenheit. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (Pf) (i) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) or (ii) For all other machines, 180°F (82°C). (Pf) Corrective Actions: Three compartment sink set up with sanitizer.

6-1A: .04(6)(f)Observed several temperature control for safety foods cold holding less than 4hrs with a temperature greater than 41 degrees Fahrenheit. (See temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge had cooler temperature logs from 7 AM allowing time for the food to cool back down to 41 degrees Fahrenheit or lower.

8-2B: .07(6)(g)Observed sanitizer concentration too high. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to the correct concentration according to the manufactures recommendation.

17C: .07(5)(a),(b)1,2,3Observed food debris and trash on floors around the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed an infestation of ants in the storage closet. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

6-1A: .04(6)(f)Observed cold held foods not being kept at the correct temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were relocated to cool down.