WAFFLE HOUSE #1671

. 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 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 products or electronic devices that simulate tobacco smoking, 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. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

At the time of inspection one male food worker was observed smoking outside facility and upon return to the food preparation area donned gloves without washing hands to prepare food for a customer's order. Corrected on Site : Person in Charge had food worker wash hands and don new gloves.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed equipment storage drawers, and area under grill with an accumulation of grease residue and old food particles. Person in Charge was advised to create a cleaning schedule to avoid accumulation.

Multiple raw animal food products are observed uncovered in a cooler (sausage, chicken, raw bacon). CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Advised PIC to ensure all raw animal food products are properly covered and stored to prevent cross-contamination.

Observed sanitizer bucket and jug measuring above the required range of 50–100 ppm chlorine.

CA:(g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

COS: PIC diluted and replaced all sanitizer buckets to achieve proper concentration of 100 ppm chlorine.

Observed time/temperature control for safety foods cold held above 41F inside two door reach-in-cooler next to steam wells. CA: All time/temperature control for safety food shall be maintained at 41°F or below. See asterisks in temperature log. COS: All items discarded.

Observed two door reach-in-cooler ambient temperature cold held at 60F.

Observed condensation leaking on top of a container of tomatoes inside two door reach-in-cooler next to steam wells. COS: Container removed and tomatoes discarded.

Observed multiple flies throughout the facility. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.