WAFFLE HOUSE #1900

CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed (Time/Temperature Control for Safety Food) approximately quarter pound of sliced tomatoes, in metal food storage container tested at 47F in Top Area of Prep Top Cooler. PIC stated that food item was placed in said area 5 hours prior to inspection. COS Food Item was discarded by PIC.

Observed approximately four unopened packets of sausage patties tested between a range of 43-44F in four door reach in cooler. As per PIC, time placed in said equipment was unknown. COS, Food item was discarded by PIC

CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food, where it is not exposed to splash, dust, or other contamination. Observed: Condensation dripping onto floor of four door reach in cooler and forming a pool on floor of said unit.

CA: Outer Openings Protected (C) (m) Outer Openings Protected

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed strip along bottom of rear door leading to outside torn and created a gap for the entry of insects and rodents. Correct by 9/26/2025

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

Observed area under flat grills with an accumulation of Grease build up Correct by 9/26/2025

Observed eggs using TPHC with a discard time of 11:00am. CFSM stated eggs were exchanged, but time was not updated.

COS, CFSM placed correct discard time (4 hour rule)

Observed interior of ice machine unclean to sight and touch. Ice machine needs to be drained prior to cleaning and sanitizing equipment.

Observed the interior of cabinets, used to store equipment, unclean to sight and touch.

Observed TCS (time/temperature controlled for safety) foods cold holding at temperatures above 41F, located in the Prep Top Cooler. Observed diced ham at 47F, sliced tomatoes at 55F, cooked mushrooms at 47F and waffle batter at 56F. COS: PIC placed all items that had been in the cooler for less than 4 hours on an ice bath. PIC immediately called to have the unit serviced. The service person arrived onsite during the inspection and noticed the vents for the cooler were blocked, due to it being overstocked. After moving items inside the cooler, the ambient temperature was 39F.

Observed 2 containers of sanitizer solution at over 200ppm Chlorine residual. Advised the PIC to maintain sanitizer solutions at between 50ppm to 100ppm chlorine residual at all times. COS: The PIC remade the sanitizer solution to 50ppm Chlorine residual.

Observed the inside of the drawers below the grill area and the inside-bottom of the Left-side Cooler unclean to sight and touch. Advised to keep all non-food contact surfaces clean at all times.