WAFFLE HOUSE, #415

Observed TCS (time/temperature control for safety) foods cold holding at temperatures above 41F (see food items marked by asterisks in temperature log).
CA: 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. COS: PIC voluntarily discarded the TCS foods noted above 41F (see temperature log).

Observed waffle batter (which contains raw egg) held without temperature control on the counter top near the waffle irons, with no start or discard time indicated. Observed the waffle batter at 58F. CA: When food is held without temperature control, the food item(s) on time shall indicate the time it was removed from temperature control and the discard time. COS: PIC discarded the waffle batter. Suggested training staff to place waffle batter back into cooler between uses.

Observed the high temperature dish machine not able to reach 165F or higher during the final sanitizing rinse cycle. The dish machine was being used throughout the inspection. We ran a thermal strip through the dish machine cycle twice and two thermometers through the dish machine cycle three times. The highest recorded temperature for the final sanitizing rinse was 140F. CA: Stationary, single rack high temperature dish machines shall reach 165F or higher during the final sanitizing rinse. COS: PIC called maintenance to service the machine immediately. Staff set-up the 3-compartment sink with 50ppm Chlorine solution, to be used until the dish machine is sanitizing properly. Maintenance arrived and serviced the dish machine, observed dish machine reach over 165F on the final sanitizing rinse after being serviced. Suggested training staff to use a thermal strip or maximum registering thermometer at least once per day to check that dish machine is sanitizing properly.

Observed some black-mold like substance on the inner-upper part of the ice machine. CA: Food contact surfaces shall be cleaned at a frequency that prevents build-up. Advised to increase the frequency of the ice machine to prevent build-up of debris or mold. COS: PIC stated they will melt the ice and clean the ice machine today, as they will be closed for floor maintenance.

Observed all 4 containers of sanitizer solution at over 200ppm Chlorine. CA: Chlorine sanitizer concentration shall be maintained at between 50ppm to 100ppm at all times. COS: PIC remade all sanitizer solutions to 100ppm Chlorine.

Observed some black-mold like substance on the inner-upper part of the ice machine. Advised to increase the frequency of the ice machine to prevent build-up of debris or mold.