WAFFLE HOUSE #778

Observed the following: Food employee touch raw steak and raw bacon, change gloves, then plate ready-to-eat hashbrowns without washing their hands first (front service). Observed employee handle cash, then proceed to touch equipment in front service. C/A: 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 and: (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Hands washed

Observed grits on steam table (rear kitchen) hot holding at 119F. C/A: Hot holding TCS foods shall be maintained at 135F or above. COS: Discarded

Observed discard time not recorded on eggs (front service). C/A: Food on TPHC in unmarked containers or packages shall be discarded. COS: Discarded

Observed black and pink accumulations inside ice machine of rear kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean within 72 hours.

Observed wiping cloths stored in sanitizing solution at 0ppm of chlorine (X2, front service). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be kept in 50ppm-100ppm solution if using chlroine. COS: Remade, 50ppm chlorine

OBSERVED EMPLOYEE'S GLOVES GET SOILED WITH RAW SHELLED EGGS AND THEN HANDLE RTE BREAD WITH SAME GLOVES

C/A: SINGLE USE GLOVES SHALL BE USED FOR ONE TASK. ONCE GLOVES ARE SOILED, ESPECIALLY FROM HANDLING RAW ANIMAL PROTEINS, THEY MUST BE REMOVED, HANDS SHALL BE WASHED AND NEW GLOVES USED BEFORE HANDLING RTE FOODS OR PERFORMING DIFFERENT TASKS

COS: GLOVES REMOVED, HANDS WERE WASHED, BREAD REPLACED

OBSERVED FOOD DEBRIS ON MULTIPLE UTENSILS STORED AS CLEAN AND READY TO USE

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: UTENSILS PLACED IN WAREWASHING TO BE WASHED, RINSED, SANITIZED

OBSERVED MULTIPLE NON-FOOD CONTACT SURFACES SOILED WITH DEBRIS (BOTTOM OF REACH INS, UTENSIL DRAWERS, REACH IN COOLER HANDLES)

C/A: NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES

OBSERVED EMPLOYEE HANDLE CASH AND SANITIZING SOLUTION, APPLY HAND CLEANSER AND SCRUB HANDS UNDER WATER FOR LESS THAN 10 SECONDS BEFORE PROCEEDING TO PREPARE TO GO FOOD ORDERS

C/A: 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; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (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 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 (iv) Thoroughly rinse under clean, running warm water; 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. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door

COS: PIC INSTRUCTED EMPLOYEE TO RE-WASH HANDS USING THE PROPER PROCEDURE

OBSERVED CHICKEN SAUSAGE LINKS, MUSHROOMS AND SLICED TOMATOES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

NO TIME/DATE OBSERVED ON TIME/DATE PLATE FOR EGGS HELD ON TPHC ABOVE GRILL IN FRONT FOOD SERVICE

C/A: WHEN USING THE 4 HOUR TPHC RULE FOR TCS FOODS, A FOOD SERVICE FACLITY SHALL ALWAYS USE AN EFFECTIVE MECHANISM TO INDICATE THE TIME AT WHICH THE FOOD WAS TAKEN OUT OF REFRIGERATION AND/OR A DISCARD TIME NOT TO EXCEED A 4 HOUR HOLD TIME TO ENSURE IT IS DISCARDED BEFORE OR BY THE 4 HOUR DISCARD TIME

COS: EGGS DISCARDED

OBSERVED EXPIRED CFSM CERTIFICATE POSTED IN FACILITY

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

COS: CERTIFICATE REMOVED

OBSERVED SODA NOZZLES SOILED WITH BLACK SUBSTANCE AT DRINK MACHINE IN FRONT FOOD SERVICE. OBSERVED FOOD STILL INSIDE CUPS AND ON COFFEE MUGS ON RACKS STORED AS CLEAN IN FRONT FOOD SERVICE AREA. OBSERVED UTENSILS STORED AS CLEAN IN UTENSIL HOLDERS IN FRONT FOOD SERVICE AREA

C/A: ALL EQUIPMENT/UTENSILS STORED AS CLEAN SHALL BE CLEAN TO SIGHT AN TOUCH

COS: EQUIPMENT AND UTENSILS RAN THROUGH DISH MACHINE

OBSERVED WIPING CLOTHS STORED IN SANITIZING SOLUTION WITH A CONCENTRATION BEING MAINTAINED AT 12 1/2 PPM (CHLORINE SOLUTION)

C/A: MAINTAIN PROPER SANITIZING SOLUTION CONCENTRATION EFFECTIVE FOR THE SANITIZING OF FOOD-/NON-FOOD CONTACT SURFACES

COS: PIC HAD EMPLOYEE REMAKE SOLUTION

OBSERVED SEVERAL KNATS IN BACK DRY STORAGE IN MAIN KITCHEN AREA. OBSERVED A FEW KNATS IN FRONT FOOD SERVICE AREA

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and
4. Eliminating harborage conditions.

OBSERVED SAUSAGE GRAVY IN (FOH) REACH IN COOLER AND CHILI IN (BOH) REACH IN COOLER COLD HOLDING ABOVE 41F.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

PIC NOT ABLE TO SHOW IN A VERIFIABLE MANNER THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

C/A: PIC SHALL BE ABLE TO SHOW IN A VERIFIABLE MANNER THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

EMPLOYEES PRESENT SIGNED FOOD ALLERGEN AWARENESS DOCUMENT AND EHS WILL EMAIL A COPY FOR ALL OTHER EMPLOYEES TO SIGN IN ACKNOWLEDGEMENT

COOK PRESENT DURING INSPECTION WAS NOT MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSBILE VIA FOOD. PIC NOT AWARE OF RESPONSIBILITY TO REPORT TO THE LOCAL HEALTH AUTHORITY WHEN AN EMPLOYEE IS DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES OR IS JAUNDICED

C/A: THE PIC SHALL ENSURE ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSBILE VIA FOOD; PIC SHALL BE AWARE OF THEIR RESPONSIBILITY TO REPORT TO THE LOCAL HEALTH AUTHORITY WHEN AN EMPLOYEE IS DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES OR IS JAUNDICED

EHS WILL EMAIL EMPLOYEE HEALTH AGREEMENT FOR EMPLOYEES TO SIGN AND DATE IN ACKNOWLEDGEMENT; EHS MADE PIC AWARE OF RESPONSIBILITY