Waffle House 1309

Observed grits in back hot holding unit being hot held below 135°F. The water within the steam well was around 121°F and the temperature of the grits were 104-129°F. All TCS foods must be hot held at 135°F or above. COS by discarding.

Observed incorrect time documentation on eggs utilizing time as a public health control (TPHC). The time documentation on eggs stated 11am-3pm, however, eggs were still in use at 4:40pm. Cook stated that he brought out new eggs at 2pm and did not update the time. COS by discarding.

Observed coffee mugs stored face down on dirty trays. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must rewash mugs and clean trays by end of night.

Observed two chlorine sanitizer buckets at 0 ppm and one at 10 ppm. Concentration of chlorine must be 50-100 ppm. COS by making fresh sanitizer at 50 ppm.

Observed omelet mixer not being cleaned every 4 hours as required and visibly dirty. COS by cleaning and sanitizing.

NOTE: recommending using dry erase marker on stainless steel to write date/time mixer was last cleaned.

Observed mold build-up in soda nozzles of fountain drink dispenser. PIC stated that they are cleaned weekly, however, they must be cleaned and sanitized daily.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles.

COS by cleaning and sanitizing nozzles.

Observed two pans of grits in back bain-marie being hot held below 135°F. The unit was off and the grits temped round 93°F. All TCS foods must be hot held at 135°F or above. COS by discarding grits.

Observed build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed high temp dish machine only reaching 150-153ºF. Dish machine must reach at least 160ºF for proper sanitization. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but must be sanitized in 3-comp sink until fixed.

Observed thermometer probe not being cleaned before and after use. COS by proving alcohol pads in area.

Observed egg mixer blender being cleaned with only water and no sanitizer. PIC stated that it is cleaned every 4 hours but only with water. Must clean with sanitizer also.

Observed employee failing to wash hands for at least 20 seconds and not properly rinse off soap residue before wiping with paper towels. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P PIC must ensure employees properly wash their hands.

Observed employee handle dirty dishes then proceed to put away clean dishes without washing hands in between. Employees must wash their hands in between switching tasks to prevent cross contamination. COS by rewashing dishes and hands.

Observed employee grab raw bacon then proceed to grab a clean plate and place cooked bacon onto it without changing gloves in between. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Health authority instructed PIC to change plate and place meat back on the grill, and they failed to do so.

Observed several time/temperature for safety (TCS) foods cold held above 41°F in the pie cooler. The ambient temperature was 43.5°F. All TCS foods must be cold held at 41°F or below. COS by discarding.

Observed several TCS foods cold held above 41°F in prep top unit next to the grill. This unit is currently not working and employees have being making ice baths to cold hold items within it. The ice bath within the unit was not sufficient to properly cold hold the items. COS by making a proper ice bath within the prep top unit.

Observed waffle batter sitting out on prep counter, temping around 60°F. All TCS items must be cold held at 41°F or below. COS by discarding.

Observed grits in Bain-marie hot held at temperatures below 135°F. The water within the bain-marie was around 125°F. All TCS foods must be hot held at 135°F or above. COS by discarding grits.

Observed eggs utilizing time as a public health control (TPHC) without time documentation. TCS food utilizing TPHC must be marked with the date, time it was brought out of temperature control, and time of discard. COS by discarding eggs.

Observed bucket of Cl- sanitizer solution at 0 ppm. These wiping cloths must be stored in a Cl- sanitizer solution of 50-100 ppm. COS by making a new sanitizing solution at proper concentration.

Observed raw meat stored above ready to eat foods such as nuts. COS by rearranging. Ready to eat foods must be stored above raw meat or raw vegetables. Higher the temperature the food is cooked to the lower it must be stored.

Observed paper towels not provided at the hand sinks. COS by providing paper towels.

Observed 3 containers of expired chocolate milk. COS by discarding.

Observed the gaskets of the reach in cooler moldy. Must thoroughly clean.