WAFFLE HOUSE #2498

High Priority - Container of medicine improperly stored. First aid kit containing antiseptic, burn creams, etc on shelf over coffee filters next to office door. Moved during this inspection. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair then put on gloves and touched bag of chili mix without washing hands.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken egg in reach in cooler located on cookline.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Two cases of shell eggs 55F on roll cart near triple sink. Employee stated they were removed from cooler two hours prior when manager left for the day. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Three eggs in basket over grill with no time mark, employee is not aware of when eggs were removed from refrigeration. 2.) In reach in cooler on cookline: ham 51F-52F. Tomatoes 49F waffle batter 55F. Reach in cooler has an ambient temperature of 55F. Stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: ham 51F-52F. Tomatoes 49F waffle batter 55F. Reach in cooler has an ambient temperature of 55F. Stop sale issued. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Three eggs in rack over grill.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 51F in middle section on cookline.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over hash browns in reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of boxes of globes on shelf near office. Moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in rack under cooler containing orange juice.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Two stacks of coffee filters on cookline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Cases of unwashed tomatoes on shelf over bacon. Manager moved tomatoes to bottom shelf next to raw meats.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on roll cart.