WAFFLE HOUSE #1061

EHS observed at steamwell at front service:

• Chili (109 F)
• Gravy (89 F)

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

PIC discarded existing chili and gravy, replaced with new stock, added water to steamwell.

EHS observed:

-black substance coating exterior bottom of ice bins in front food service -black substance on exterior runners of ice bins in front food service

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to increase frequency of cleaning in named areas.

EHS observed meat (pork chops, sausage patties, and hamburgers bacon-raw products) without coverings. Raw bacon pieces were hanging from racks in REF . (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Informed PIC to have food covered. EHS suggested parchment paper to cover meats.

EHS observed raw bacon that fell between shelving racks in meat REF. PIC stated that bacon is usually kept in plastic bag (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Informed PIC to remove those bacon pieces due to contamination. This must be corrected by 5/14/25

EHS observed plates stored above prep top cooler and grill with food contact surface facing upwards. EHS did see a covered plates, however they were at the bottom and not at the top for covering.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted Informed PIC to ensure that plates are covered at all times to prevent contamination. This must be corrected by 05/14/25

EHS observed food debris and spillage in meat (bacon REF and produce REF.

EHS observed stored uncleaned pans and utensils in storage drawers under grill 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to remove pans to be cleaned again, also to clean bins where utensils and pans are stored. This must be corrected by 05/15/25

EHS observed meat (pork chops and bacon) without coverings. EHS also observed country gravy hot holding in steam well without covering.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC and employee placed covering on food items. This was COS.

EHS observed a leak at hand sink in back kitchen area. EHS observed hot water handle spraying out water. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Informed PIC to have handles repaired or replaced. This must be corrected by 11/25/24

EHS observed plates stored above prep top cooler and grill with food contact surface facing upwards. EHS did see a covered plates, however they were at the bottom and not at the top for covering.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(ii) Covered or inverted Informed PIC to ensure that plates are covered at all times to prevent contamination. This must be corrected by 11/26/24

EHS observed facility cooking without hood vents. PIC informed EHS that hood vents were being cleaned. EHS informed PIC that hood vents should always be in place to prevent a fire.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC placed hood vents back. This was COS.

EHS observed food debris under prep top cooler splash guard in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have non-food contact surface of prep top cooler cleaned.

EHS observed food debris and spillage in both REF (meat and produce) in main kitchen. Informed PIC to have bottoms of REF cleaned at a frequency to avoid buildup. This must be corrected by 11/26/24

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed food spillage/debris inside of drawers that hold equipment under grill in main kitchen.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have drawers cleaned. This must be corrected by 11/27/24

EHS observed backsplash of drink machine with drink syrup splatter in main kitchen area. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Informed PIC to have backsplash cleaned. This must be corrected by 11/25/24

EHS observed food debris and food spillage in meat REF and cracked eggs behind racks. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have REF cleaned. This must be corrected by 11/26

EHS observed floor panel for WIC not sealed to floor.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Informed PIC to have floor panel repaired or replaced. This must be corrected by 11/26/24

Observed meat stored uncovered in the meat refrigerator and waffle batter stored uncovered in the refrigeration unit below the prep top cooler, exposing the food to contamination. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC of the need to find measures to keep food covered while working from the containers.

Observed clear drinking cups with visible food debri on the inside. 7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS informed PIC; cups were moved to the dishwasher to be re-washed.

Observed ice build up at the base of the walk in freezer door prohibiting the door from closing. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. informed PIC of the need to remove the ice and determine the source of the build-up.

Observed trays of syrup containers sitting in excess syrup build up. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Facility is to routinely clean syrup trays/containers.

Observed debri and food dropping on flooring underneath equipment on the prep line and debri along baseboards at the rear of the facility; splatter on wall in dry storage area. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to routinely clean the facility so debri does not accumulate.

Observed outdoor storage shed with damaged doors. (a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to have the doors or unit replaced.

Observed hashbrowns in the lower refrigeration unit near the flatop with temperatures ranging from 46-51F. Per PIC, the items were in the unit overnight. (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. EHS informed PIC of the need to discard 5 containers of hashbrowns.

Observed facility with no employee health reporting forms for 2 employees. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC that staff should read and sign the health reporting document prior to working so that they are aware of illnesses that can be transmitted through food.

Observed tumblers and disposable drink cups(no straws or no lids)in the front service area and the back of house. (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed PIC of the need to have employees drink from a disposable cup, lid, and straw and that the be stored in a separate area away from food prep and storage to prevent contamination.

Observed meat stored uncovered in the meat refrigerator, exposing the food to contamination. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed the PIC of the need to find measures to keep food covered while working from the containers.