WAFFLE HOUSE #898

Observed Delta thermometer max temp reach 115F for hot water sanitization. Heat test strips did not change color on initial cycle to clean and sanitize plates. Heat test strips changed color after second time running cycle. COS: Person in charge set up 3 compartment sink. CA: 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); Pf or (ii) For all other machines, 180ºF (82ºC). Pf

At 10:20AM, observed time exceeded of raw shell eggs time stamped from 6:15-10:15AM. COS: Person in charged stated the raw, shell eggs were from 9:45AM to 1:45PM and corrected time.

CA: 2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

Current unit manager CFSM Certification not posted for public view. Instructed PIC to print and post certification to be posted for public view.

CA: The original CFSM certificate shall be posted in public view in each food service establishment.

COS: Unit Manager's CFSM certification printed and posted for public view.

Observed unclean dishes and dish containers stored in drawers underneath griddle. Instructed PIC to remove all soiled cookware and food contact surfaces and to clean and sanitize them.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: PIC took all unclean dishes and containers and ran through dishwasher.

Observed unclean onion dicer placed as clean in storage. Discussed importance of cleaning, sanitizing, and maintaining vegetable dicer with PIC.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC must clean vegetable dicer.

COS: PIC placed vegetable dicer in sink to be cleaned, and was instructed to consistently maintain dicer to prevent physical contamination.

Observed sanitizing solution made too strong (200 ppm chlorine). Instructed PIC to remake solutions to approved concentration (50-100 ppm chlorine).

CA: Remake chlorine solution to (50-100 ppm chlorine).

COS: Sanitizer solution remade to appropriate concentration (50-100 ppm chlorine).

Suggested consistent use of chlorine test strips to ensure consistent concentration when creating sanitizing solution.

Observed cleaners and cleaning solution bucket stored within the vegetable prep sink. Instructed PIC to remove all cleaning supplies from vegetable prep sink. Provided dedicated vegetable sink poster for use.

CA: Poisonous or toxic materials shall be stored so they cannot contaminate food or food contact surfaces.

COS: PIC removed chemicals from vegetable prep sink and separated all chemicals from food contact surfaces.

Observed TCS foods not cold held at 41F or below in walk in cooler and prep top cooler.See Temp log(*) CA: Advised to relocate TCS to other coolers to cool rapidly.

Did not observe in a verifiable manner of employees responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

Upon arrival, observed soiled cloths and a chemical container directly in the hand sink of the front food service are. CA: Advised to relocate all items from the hand sink. Hand sink shall be used for hand washing only. COS: Items were relocated.

Observed soiled containers stored as clean underneath cabinets. CA: Advised to clean.