Waffle House #1709

• Observed chlorine sanitizer too strong (greater than 200 ppm) in sanitizer pans in main kitchen.
• Employee remade sanitizer pans and confirmed concentration is between 50-100 ppm with test strips. Corrective action: Follow waffle house policy for making bleach sanitizer jug. Procedure is in red notebook under cleaning and sanitizing tab.

• Observed chlorine sanitizer too strong (greater than 200 ppm) in all clear sanitizer buckets in main kitchen.
• PIC remade sanitizer buckets in all buckets to proper concentration (100 ppm). Corrective action: Use bleach strips to confirm sanitizer concentration when making buckets to ensure proper sanitizer strength (50-100 ppm)

• Observed wet wiping cloths stored beside sanitizer buckets in between uses.
• COS, Wiping cloths were placed in sanitizer buckets. Store wet wiping cloths in sanitizer solution at proper strength between uses.

• Observed several food contact surfaces not cleaned to sight and touch (small pan in drawer under grill, back of ice bin under soda machine, cup, bowls above coffee cups)
• COS, items were washed, rinsed, and sanitized by employee.

• Observed sanitizer buckets with bleach concentration too low (below 25 ppm) in main kitchen beside condiment carts.
• COS, buckets were remade to 50-100 ppm by employee. Ensure employees are remaking buckets the same way each time if concentration is good or using strips to ensure concentration is at 50-100 ppm for bleach.

• Observed kids apple juice expired in reach in cooler in main kitchen.
• COS, apple juice boxes were discarded. Ensure employees are checking dates often to make sure food is discarded before expiration date.

• Observed containers of chili and gravy in walk-in-cooler with incorrect date made/discard date.
• COS, correct date was placed on chili and gravy. Ensure employees are placing correct dates on items when made.

• Observed wet wiping cloths on counter top and stored behind sanitizer buckets when not in use. Wet wiping cloths must be stored in sanitizer solution when not actively using.

• Observed employee's open can of mountain dew in reach in cooler on top shelf in main kitchen by soda machine.
• COS, PIC discarded drink. Corrective action: employee drinks must be in single service cup with a lid and straw in kitchen and stored away from food/single service items/prep areas. Employee can have unopened canned drinks on bottom shelf of cooler if will not contaminate customer items but once opened needs to go in single service cup with lid and straw and wash hands thoroughly after drinking from cup.

• Observed waffle batter and hash browns uncovered in under the counter reach-in-cooler under toaster ovens in main kitchen and subject to contamination from condensation on ceiling of cooler.
• COS, PIC discarded remaining waffle batter and placed hash brown containers in other large reach in cooler.

• Observed ice bin under soda machine in front service area with mold buildup on the back wall.
• COS, employee washed, rinsed, and sanitized inside surfaces of ice bin. Ensure ice bin stays free of mold/slime buildup. Clean regularly.

• Observed chlorine sanitizer too low in buckets in kitchen. (Less than 25 ppm)
• COS, Employee remade buckets to proper sanitizer level. Corrective action: Ensure employees are properly trained on how to make sanitizer buckets with chlorine concentration at 50-100 ppm.

• Observed several containers of chili with no date and other containers of TCS foods with wrong date made in reach in cooler by steam wells in kitchen.
• COS, PIC discarded items with wrong/no date. Corrective action: Ensure employees are placing correct date on containers of when product was made/opened and removing old stickers.

-Observed chlorine sanitizer too strong in 3-c sink in back of main kitchen (greater than 200 ppm).

• Employees remade sanitizer in 3-c sink to proper concentration (50-100 ppm). PIC has test strips ordered for chlorine. Corrective action: PIC needs to train employees on how to use test strips to ensure chlorine sanitizer is at proper strength.

• Observed large quantities of live ants in and around tray where syrup bottles are stored on shelf by entrance to the kitchen and also on door of reach in cooler by grill area.
• Ensure pest control comes and treats for ants as soon as possible and also keep all surfaces clean and free of food debris so ants/rodents/insects are not attracted to kitchen. Email Brooke.pearson@dph.ga.gov when pest control comes.