Waffle House #1091

2-2D: .06(2)(o)Observed a chair blocking the handsink located by the vegetable sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Chair was removed to an approved area.

4-1A: .04(4)(n)1Observed PIC (person in charge) crack eggs and placed the eggs on the stove. PIC then started stirring another pan of eggs and then proceeded to touch a clean plate with out changing gloves nor washing hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The clean plate was placed at the dish machine to be rewashed. PIC removed his gloves and then washed his hands.

6-1D: .04(6)(i)Observed eggs on time control labeled for 4 hours ( 9:55 AM - 2:55 AM) When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC relabeled the eggs on time control for 4 hours.

6-1A: .04(6)(f)Observed raw sausage patties, philly steak, and raw pork chop cold holding above 41F in the reach-in-cooler located by the stove. Observed american cheese, and waffle batter cold holding above 41F in the prep cooler. Observed ham and chicken patties cold holding above 41F in the reach-in-drawer. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC(person in charge) discarded the raw sausage patties and removed the raw pork chops, american cheese, chopped, ham, chicken patties, and waffle batter to the walk-in-cooker. THIS IS THE SECOND REPEAT OF CODE VIOLATION. VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.**

6-1C: .04(6)(d)Observed slice tomatoes, stored in the prep cooler, did not cool down to 41F within the 4 hours Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: PIC discarded the sliced tomatoes.

2-1B: .03(5)(c)Observed food employee crack eggs, removed gloves, put on fresh gloves, then proceeded to prep grill without washing hands Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed her hands. PIC (person in charge) was coached on when to wash hands.

6-1A: .04(6)(f)Observed lettuce and cheese cold holding above 41F in the top prep cooler. Observed chicken sausage, cheese, ham, and waffle batter cold holding above 41F in the prep cooler reach-in-drawers. Prep cooler reach-in-drawers held ambient air of 46.4F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded all of the foods.

12D: .04(4)(g)Observed PIC (person in charge) open unwashed lettuce, placed the unwashed lettuce in the metal container, then placed the container in the prep cooler. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee wash the lettuce in the vegetable sink.

15A: .05(6)(q)1&3Observed the prep reach-in-cooler held ambient air 46.4F. 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)

15B: .05(6)(h),(i)Observed dish machine held ambient air of 144.5F. Maintenance worker was onsite and tried to fix dish machine onsite. Maintenance worker tested the dish machine again and the ambient air temperature was 133F. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

1. For a stationary rack, single temperature machine, 165°F (74°C); (Pf)
2. For a stationary rack, dual temperature machine, 150°F (66°C); (Pf)
3. For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or
4. For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)