Waffle House

Observed ground beef patties stored above whole cuts of beef in the RI cooler next to the grill.

COS/CA: PIC placed meats in correct order with ground beef below whole cuts of beef. Food separation order is as follows: Ready to eat foods; Seafood; Whole cuts of beef, pork, and shell eggs; raw ground beef and pork; and chicken.

Observed chili (125F) and mashed potatoes (110F) to not be held at 135F.

COS/CA: PIC stated the food was placed there at 9am and reheated it to 135F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P)(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed pink and black mildew-like substance on the walls and baffle of the ice machine.

RCA: Operator is to empty, clean, and sanitize machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Pf.

Observed a case of margarine butter that contains milk and states "refrigerate for best quality" to be stored in the dry storage and to be above 41F.

COS/CA: PIC tossed the butter. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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,

Observed pink and black mildew-like substance on inside of ice machine.

RCA: Operator is to empty, clean, and sanitize machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Pf.

Observed chemicals stored next to and below buckets with utensils and Togo cups.

COS/CA: PIC moved utensils and togo cups. Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed a multiple boxes of eggs stored on the floor of the walk in cooler. COS/CA: PIC moved boxes 6 inches off the floor. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed plates not inverted to prevent overhead contamination. RCA: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location. (ii) Covered or inverted.