WAFFLE HOUSE #2200

Observed, in main kitchen, ice machine ice shield with a buildup of black debris and screws with rust. C/A: Food-contact surfaces shall be clean to sight and touch.

Observed, in front food service, wiping cloths stored in between use in sanitizer buckets (3) at 10 ppm (chlorine). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be stored in between use in a chemical sanitizer between 50-100 ppm (chlorine). COS: PIC changed sanitizer buckets. 100 ppm (chlorine).

OBSERVED COOK HANDLE RAW ANIMAL PROTEIN, REMOVE GLOVES, APPLY SOAP AND IMMEDIATELY RINSE HANDS OFF WITH WATER AND RE-GLOVE TO PREP FOOD

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, (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; 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. 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 COOK TO RE-WASH HANDS USING THE PROPER PROCEDURE

OBSERVED EMPLOYEE HANDLE SOILED UTENSILS/EQUIPMENT TO LOAD DISH MACHINE AND TOUCH CLEAN EQUIPMENT

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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (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; (ix) After engaging in other activities that contaminate the hands

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE TOUCHING CLEAN EQUIPMENT

OBSERVED EMPLOYEE'S HAIR HANGING OVER SHOULDERS WHILE COOKING

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: PIC INSTRUCTED EMPLPOYEE TO TIE HAIR UP

OBSERVED SEVERAL FRUIT FLIES THROUGHOUT ESTABLISHMENT

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
4. Eliminating harborage conditions.

OBSERVED SEVERAL CONTAINERS OF WAFFLE BATTER MIX COLD HOLDING ABOVE 41F IN REACH IN COOLER IN FRONT FOOD SERVICE AREA

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

COS: ALL CONTAINERS OF WAFFLE MIX COLD HOLDING ABOVE 41F WERE DISCARDED

C/A:

OBSERVED SAUSAGE GRAVY AND BEEF CHILI HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE

C/A: ALL TCS FOOD HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

PIC NOT ABLE TO DEMONSTRATE AWARENESS TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE HAS JAUNDICE OR IF THEY HAVE BEEN DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi

COS: EHS MADE PIC AWARE OF THIS RESPONSIBILITY

OBSERVED SOILED PLATES AND SILVERWARE STORED AS CLEAN IN FRONT FOOD SERVICE.

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

COS: ALL EQUIPMENT RE-WASHED AND SANITIZED

OBSERVED SPATULAS STORED IN EXCESSIVELY SOILED HOLDING CONTAINERS AT GRILL IN FRONT FOOD SERVICE

C/A: DURING PAUSES IN FOOD PREPARATION, UTENSILS SHALL BE STORED IN/ON CLEAN PORTIONS OF COOKING EQUIPMENT

OBSERVED SINGLE-USE FOOD CONTAINERS STORED ON SOILED SHELVES

C/A: single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

OBSERVED AN EXCESSIVE ACCUMULATION OF FOOD/GREASE DEBRIS AND POOLING WATER IN BETWEEN CREVICES OF EQUIPMENT, ON COUNTERS, AND BOTTOMS OF COOLERS IN FRONT FOOD SERVICE

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.