Waffle House #1137

Observed TCS foods (steak and ham) not being held at 41 degrees fahrenheit or below. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. PIC put items in the freezer.

Observed no light in the WIC. CA: The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. PIC will have the lighting fixed in the WIC.

Observed (bacon, hamburger patties, and steak) were above 41 degrees fahrenheit in the RIC. 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. PIC placed the food items in the WIC to be cooled down.

Observed the floor in the facility not cleaned to sight or touch. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. PIC will have the floor cleaned.

Observed TCS-foods (diced ham, diced tomatoes, and sliced tomatoes) on prep top above 41 degrees Fahrenheit. 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, 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. PIC discarded food items.

Observed uncovered sausage in RIC near grill. CA: 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. PIC covered food items.

Observed vent in reach in cooler leaking onto uncovered sausage. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: in a clean, dry location and where it is not exposed to splash, dust, or other contamination. PIC discarded the sausage.

Observed uncovered chicken, pork chops, and hamburger patties in RIC near grill. CA: 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. PIC covered food items.

Observed whipped spread packages on the floor of the WIF. Food shall be protected from contamination by storing the food: at least 6 inches (15 cm) above the floor.PIC discarded spread.