Waffle House

Observed food residue on clean utensils in container and cooking pans in draw under grill line. Food-contact surfaces should be cleaned to prevent accumulation. Utensils and cooking equipment cleaned during inspection.

Observed hashbrowns stored on bottom of reach-in-cooler in standing water.

Observed multiple soda nozzles on left and right soda machines with black, mold-like build-up present. Food contact surfaces shall be cleaned at a frequency to prevent build-up. Soda nozzles cleaned by employee during inspection.

Observed multiple employee beverages stored above consumer food in reach-in cooler in front food service area. Employee items shall be stored separately from consumer foods to prevent contamination. Manager relocated employee drinks during inspection.

Observed ready-to-eat biscuits stored on top of box of non-pasteurized shelled eggs and ready-to-eat ham stored next to raw, injected steak in walk-in cooler. Observed multiple waffle batter containers stored next to and touching multiple boxes of hashbrowns in reach-in cooler in front food service area. Raw and cooked foods shall be separated to prevent contamination. Manager corrected storage order during inspection.

Observed the following foods not reaching safe hot holding temperature of 135F or above. In the steam well Chili 130F, Gravy 118F, Gritz 128F. All food items discarded during inspection.

Observed various maintenance tools such as mop buckets, brooms dustpans not stored in correct location.

Observed employee coat stored on top of bread rack. Coat relocated during inspection.

Observed no written or verbal employee health policy.

Was not able to observe a written or verbal procedure or chemical for vomiting or diarrheal events.

Observed hashbrowns stored on bottom of reach-in-cooler in standing water.

Observed employee belongings stored in and around consumer foods and on food prep surfaces.