C'S WAFFLES

High Priority - Employee cracked raw shell eggs with gloves and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated operator. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled utensils, then sprinkled sugar on French toast and handled plate. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F at front counter low boy unit. Recently returned to unit 15 minutes. Corrective Action Taken

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 . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart with Air Conditioner stored in front wash ware hand sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dish machine part stored in wash ware hand sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site

Basic - Covered waste receptacle not provided in employee women's bathroom.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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 . Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Fan placed in front of washware hand sink. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon at front counter lowboy unit, 48 hours ago cut not datemarked. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on shelf above cookline make line unit.. Corrected On-Site

Basic - Food employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles improperly stored. Takeout bagged containers stored on bathroom floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. French toast batter stored in kitchen reach in cooler over cooked meat. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 91F on kitchen shelf left out overnight. Operator discarded. Corrected On-Site

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 . Operator placed time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wash ware area sink blocked by cart and Portable AC. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice machine hand sink ,sanitizer bucket stored.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen, clear liquid stored by hand sink, unlabeled.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee eating in a food preparation or other restricted area. Food Employee drinking from a mug, in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored over container of creamer under food preparation table. Corrected On-Site

Basic - Food stored on floor. 2- Boxes of frying oil stored on kitchen floor. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 PPM Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Available Optim bleach is only for cleaning and deodorizing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass door reach in cooler -butter (45°F - Cold Holding), recently returned to unit. Kitchen low boy unit Wait station milk (45°F - Cold Holding), recently returned to unit. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 117°F on cookline. Operator chose to refrigerate. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter gallon of milk ,opened 24hours ago not date marked. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at ice machine and wash ware handwash sinks. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled by kitchen handwash sink. Corrected On-Site

Basic - Equipment in poor repair. -Torn gasket in kitchen lowboy TRUE unit.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. 2- boxes of frying oil stored in storage area floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.