Waffle House 684

Observed cook return from outside and fail to wash hands prior to engaging in food preparation.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS by instructing employee to wash hands.

Observed server handling dirty customer dishes and failing to wash hands prior to grabbing napkins and silverware for new table. Employees must wash hands after contamination/when switching tasks. COS by instructing employee to wash hands and change silverware.

Observed cook handling raw bacon with gloved hands and failing to change gloves before handling ready-to-eat (RTE) foods. Health Authority coached employee on when to change gloves. Moments later, observed same employee cracking raw unpasteurized shell eggs while wearing gloves and failing to change gloves prior to handling RTE foods. Employee contaminated toasted bread, jelly, and hash browns. 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

COS by discarding food.

Observed plates removed from dish washer stored as clean but visibly dirty. Employee did not inspect dishes after removing from dish machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed mold build-up along interior portions of 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 both chlorine sanitizer bucket at 200 ppm. Also observed chlorine sanitizer in spray bottle >200ppm. Concentration must be 50-100 ppm. COS by remaking to proper concentration.

Observed Lysol disinfectant being used to clean table tops. Lysol is not an approved sanitizer and should not be used on food contact surfaces unless otherwise stated on label. Must also have appropriate test strip. Must discontinue use of Lysol on food contact surfaces.

Observed two unlabeled spray bottles of Lysol. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Must label.

Observed most recent inspection report of 85/B from 5/5/25 not posted in public view. The score posted was a 90/A from 8/22/24. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score.

Observed no time documentation on raw shell eggs utilizing time as a public health control (TPHC).

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

(i) Except as specified in paragraph 2.(ii) of this subsection, 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 may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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

(iv) 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

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

COS by discarding.

Observed:

1. Coffee mugs stored face down on visibly dirty trays
2. Plates on cookline stored as clean but visibly dirty
3. Dicer in back kitchen stored as clean but visibly dirty
4. Clean dishes stored on visibly dirty crates

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS by cleaning.

Observed in-use chlorine sanitizer bucket at 0 ppm. Chlorine sanitizer must be maintained at 50-100 ppm. COS by making fresh sanitizer at 50 ppm.

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

Observed coffee mugs stored face down on trays with build up on them. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. COS by cleaning trays and mugs.

Observed pans stored in drawer underneath grill that were visibly dirty. Food contact surfaces must be clean to the sight and touch. COS by placing pans in dish pit to be washed.

Observed build up on shelving above 3 compartment sink used to store food containers. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean and sanitize shelves.

Observed significant build up in the ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Health Authority recommends cleaning monthly.

Observed containers of "round up" stored on floor next to walk in cooler. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf Must remove this chemical from the facility.

Observed "Lysol" in a spray bottle being used to clean food contact surfaces. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions. Lysol may be used to clean nonfood contact surfaces. Health authority recommends to use bleach solution.

Observed significant build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean and sanitize shelves.

Observed floor of reach in cooler across from 3 compartment sink with significant build up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean.

Observed the concentration of chlorine sanitizer in the spray bottle is greater than 200ppm. Must be between 50 and 100ppm. COS by preparing a new solution at 75 ppm.

Observed soiled interior in back reach-in cooler from leaking hash brown cartons. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed moldy gaskets of the reach in cooler in the front kitchen.