Waffle House 1235

Observed coffee cups stored as clean with debris on the handle and rim. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by running all the contaminated coffee mugs through sanitation and the dish machine.

Observed several silverware utensils stored as clean containing significant debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by sanitizing and running through the dish machine.

Observed the dish washer machine running at 153.4ºF. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Dishes can be washed in the dish machine but must sanitize dishes/utensils in the three compartment sink after.

Observed employee not properly sanitizing thermometer during each use when taking temperatures of several TCS foods. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) Before using or storing a food temperature measuring device;

COS by sanitizing thermometer and letting it air dry before use.

Observed ice machine with significant mold build-up in the bulk machine (top area where ice is made). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed no time documentation on shell eggs utilizing time as a public health control (TPHC). Time documentation must be on product once removed from temperature control. COS by discarding.

Observed egg mixer for omelets not being washed and sanitized every 4 hours. Staff are only cleaning once a day. Must clean every 4 hours. COS by cleaning.

Observed mold accumulating 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 time/temperature control for safety (TCS) food in prep top unit being cold held at temperatures greater than 41°F. Temperature of all TCS foods ranged between 46-48°F; ambient temperature of prep top was 47°F. TCS foods must be kept at 41°F or below. COS by discarding.

Observed no verifiable employee health policy for nearly half of the staff. Food employees and conditional employees must be 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. PIC must ensure all employees read and sign within 72 hours.

Observed gravy in steam well left uncovered while not in active use. Food items not in use must be kept covered to prevent any potential overhead contamination. COS by covering.

Observed egg mixer for omelets not being washed and sanitized every 4 hours. Staff are only cleaning once a day. Must clean every 4 hours. COS by cleaning.

Observed one chlorine sanitizer pan at 0 ppm and another at 10 ppm. Chlorine sanitizer must be 50-100 ppm. COS by remaking to proper concentration.

Observed two cartons of hash browns not labeled with date and a pan of hash browns stored in prep top unit that had an ambient temperature of 47°F. Per the variance and instructions on carton, hash browns are supposed to be properly labeled and stored an a cooler with an ambient temperature of 41°F or below. COS by discarding.

Observed sizeable opening at bottom of back door. All doors must be tight-fitting to prevent entry of any potential pests. This was noted on previous inspection 7/7/24. Must fix door.

Observed chlorine sanitizer buckets at 0-10 ppm. Must be 50-100 ppm. COS by remaking sanitizer at proper concentration.

Observed mold -both pink and black inside the ice machine. Must clean and sanitize by the end of the day.

Observed the concentration of the sanitizer at 0ppm. Must be between 50 and 100ppm chlorine. COS by preparing a new solution.

Back door is not tight-fitting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents

Observed lids missing for the cup holders.

Observed gaskets and doors dirty. Must be cleaned. Observed water accumulations in bottom of reach-in cooler holding hash browns. Place a tray under to catch the draining water and empty when necessary.

Observed time/temperature control for safety (TCS) food in walk-in cooler being cold held at temperatures greater than 41°F. Temperature of all TCS foods ranged between 46-47°F. TCS foods must be kept at 41°F or below. COS by opening freezer door to lower ambient temperature in cooler. Maintenance arrived during inspection.

Observed shell eggs utilizing time as a public health control (TPHC) being held past its discard time. PIC stated that eggs were new and that time wasn't changed.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

Observed pink and black mold along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly at the minimum.

Observed chlorine sanitizer bucket at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at 50 ppm.

Back door is not tight-fitting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Door must be fixed or replaced.