WAFFLE HOUSE #494

Observed pans stored as clean in visibly dirty drawers underneath grill of front food service. C/A: All food contact surfaces shall be clean to sight and touch COS: Pans removed and placed in 3 compartment sink of main kitchen.

Observed dishes running through dishwasher where final temp reached below 160F (sticker did not turn orange). C/A: Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC)

COS: Dishes rewashed in 3 compartment sink and "out of order" sign placed on dishwasher.

Observed wiping cloths stored in sanitizing chlorine solution testing 200 ppm chlorine.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Must be maintained at 50 - 100 ppm chlorine. COS: Sanitizing solution remade to 50 ppm chlorine.

Observed in front food service, under grill, in dry storage drawers, multiple utensils and pans stored with debris and markings of food.

C/A: All food contact surfaces shall be clean to sight and touch.

COS: Utensils and pans removed from drawers and stored in ware-washing to be cleaned, rinsed, and sanitized.

Refuse area missing drain plugs in facility dumpster.

C/A: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

OBSERVED CUT LETTUCE, COUNTRY HAM AND CHICKEN SAUSAGE LINKS COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED CHILI COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN.

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

COS: FOOD DISCARDED

OBSERVED SODA NOZZLES WITH BUILD UP IN SODA MACHINE. OBSERVED UTENSILS WITH FOOD DEBRIS STORED AS CLEAN AND READY FOR USE IN FRON FOOD SERVICE AREA.

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

COS: NOZZLES AND UTENSILS STORED IN WAREWASHING TO BE WASHED, RINSED AND SANITIZED

OBSERVED EMPLOYEE HANDLE SOILED DISHES/UTENSILS AND IMMEDIATELY HANDLE AND UNLOAD CLEAN DISHES/UTENSILS FROM DISH MACHINE RACK

C/A: od 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:

(v) After handling soiled equipment or utensils;

COS: EMPLOYEE WASHED HANDS BEFORE PROCEEDING TO HANDLE CLEAN DISHES/UTENSILS

OBSERVED UTENSIL STORED AS CLEAN SOILED WITH FOOD DEBRIS IN UTENSIL HOLDER. OBSERVED ICE SCOOP STORAGE RACK SOILED WITH DEBRIS.

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

COS: UTENSILS AND ICE SCOOP HOLDER CLEANED AND SANITIZED

OBSERVED EMPLOYEE HANDLING DIRTY DISHES, RINSE HANDS FOR 4 SECONDS WITH NO CLEANING AGENT, AND HANDLE SINGLE USE ITEMS FOR CUSTOMER. OBSERVED EMPLOYEE HANDLING DIRTY DISHES AND PROCEED TO UNLOAD CLEAN DISHES FROM THE DISH MACHINE RACKS.

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:

(v) After handling soiled equipment or utensils;

COS: PIC DISPOSED OF SINGLE USE ITEMS AND REPLACED WITH CLEAN ITEMS; EQUIPMENT RE-WASHED

OBSERVED WIPING CLOTHS STORED IN SANITIZING CHLORINE SOLUTION MAINTAINED AT 10PPM

C/A: WIPING CLOTHS SHALL BE STORED IN (CHLORINE) SANITIZING SOLUTION MAINTAINED AT 50PPM-100PPM FOR EFFECTIVE SANITIZING

COS: SOLUTION RE-MADE TO 50PPM-100PPM

OBSERVED RAW EGGS STORED ABOVE HASHBROWNS IN REACH IN COOLER IN FRONT FOOD SERVICE AREA

C/A: RAW ANIMAL PRODUCTS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF RTE FOODS

COS: FOOD RE-ARRANGED

OBSERVED CHICKEN BREAST FINAL COOK TEMPERATURE AT 160F; PLACED BACK ON THE GRILL TO FINISH COOKING AND REPLATED AT 134F.

C/A: RAW ANIMAL PRODUCTS SHALL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURES (UNLESS OTHERWISE SPECIFIED BY CUSTOMER AND CONSUMER ADVISORY); CHICKEN SHALL ALWAYS BE COOKED TO 165F FOR SERVICE

COS: ALL FOOD DISCARDED

OBSERVED SLICED TOMATOES NOT COOLING AT THE PROPER RATE

C/A: ALL TCS FOODS, WHEN COOLING FROM AMBIENT TEMPERATURE OR 70F SHALL COOL TO 41F IN 4 HOURS (A RATE OF 7.25F PER HOUR)

COS: TOMATOES DISCARDED

OBSERVED TIME-CARD FOR EGGS NOT FILLED OUT WITH TIME OR DATE

C/A: ALL TCS FOODS HELD ON TPHC MUST HAVE A VERIFIABLE WAY OF TRACKING THE TIME AND DATE OF WHEN THE FOOD WAS TAKEN OUT OF REFRIGERATION TO ENSURE A 4HR OR 6HR HOLD AND DISCARD TIME

COS: TIME AND DATE WAS PLACED ON TIME/DATE STICKER

PIC NOT ABLE TO VERIFY THAT EMPLOYEES HAVE BEEN TRAINED IN THE 9 FOOD ALLERGENS

C/A: THE PIC OF A FOOD SERVICE ESTABLISHMENT SHALL BE ABLE TO VERIFY THAT EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

COS: EHS PROVIDED DOCUMENTATION FOR THE TRAINING OF FOOD ALLERGENS AND EMPLOYEES READ AND SIGNED

NO CFSM CERTIFICATION OBSERVED IN FACILITY

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

COS: DISTRICT MANAGER PRINTED AND POSTED HIS

PIC NOT ENSURING ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD; PIC NOT AWARE TO NOTIFY HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: THE PIC SHALL ENSURE THAT ALL EMPLOYEES HAVE BEEN MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD; PIC SHALL BE AWARE OF THIER RESPONSIBILITY TO NOTIFY HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

COS: PIC HAD EMPLOYEES SIGN EMPLOYEE HEALTH AGREEMENTS

OBSERVED EXCESSIVE BUILD UP OF BLACK SUBSTANCE IN SODA NOZZLES IN FRONT FOOD SERVICE; OBSERVED UTENSILS STORED AS CLEAN CONTAINING FOOD DEBRIS

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

COS: NOZZLES CLEANED AND SANITIZED