WAFFLE HOUSE #1071

Pans (6) stored in the reach in drawer below flat top grill had heavy accumulation of food residue. Food contact surfaces should be clean to sight and touch.COS: Person in charge took pans to dishmachine to be washed.

Unlabeled spray chemical (chlorine) bottles in dining area. If chemicals area put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: bottles labeled as required by PIC.

Observed toxic item stored (dish detergent bottles, gallon of bleach), in food preparation area ( prep table used to hot holding of grits ) and also a bucket of raw onions. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.COS: Pic removed chemicals from prep table.

Large accumulation of food debris in 4-door reach-in cooler, around gaskets and on bottom.

Clean these areas more frequently to prevent build-ups.

Chlorine (bleach) solution in spray bottles to be used to sanitize tables with strength of almost straight bleach. Use amount equal to 50 - 100 ppm on test strip for proper sanitizing. COS: Person in charge remade Chlorine solution to 100 ppm.

Plumbing system under handwash sink in front food service area with a large accumulation of mold/food debris. Clean area more frequently to keep it in good repair and to prevent attraction of pests.

Half Gallon of chocolate milk container in reach in cooler at front food service past expiration/use by date of 11/03. Use or discard milk by date on container. COS: Voluntarily discarded.

Chlorine (bleach) solution in spray bottles to be used to sanitize tables with strength of almost straight bleach. Use amount equal to 50 - 100 ppm on test strip for proper sanitizing. COS: Chlorine solution diluted to 50 - 100 ppm.

Bottles of dish detergent and chlorine sanitizer stored on table that grits are hot held in the back of kitchen. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens and single-service/use articles. COS: Person in charge removed chemicals to the designated chemical area.

Gaskets/seals on cold holding units in front service (reach in) in poor repair(broken).Per person in charge there is a work order to replace them.

Floors under hot holding unit , shelving in back of kitchen with accumulation of food debris at floor/wall juncture. Deep clean these areas more frequently to prevent accumulation of food/paper debris that can attract pests.

Observed unlabeled spray bottle of sanitizer to clean dining tables . If chemicals are put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS Person in charge labeled it .

Gallon milk container in refrigerator past expiration/use by date of 11/08. Use or discard milk by date on container. COS: Voluntarily discarded.

Hot water sanitizing dish machine pressure gauge does not have an indicator needle. Gauge needs to be replaced with working gauge in order to be able to monitor pressure along with temperature as required.

Food handler at grill not removing gloves after cracking eggs with egg residue on gloves and returning to handle equipment and cook. Single-use gloves shall be used for only one task such as working with ready-to-eatfood or with raw animal food, used for no other purpose, and discarded when damaged or soiled. COS: Food handler removed gloves, washed hands and put a clean pair of gloves on to return to food handling.

ot water sanitizing dishmachine pressure gauge does not have an indicator needle. Gauge needs to be replaced with working gauge in order to be able to monitor pressure along with temperature as required.