WAFFLE HOUSE #670

6-2: .04(6)(g)Observed multiple open milk gallons/half gallons cold-holding in the facility for longer than 24 hours without an appropriate date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC (Person in Charge) datemarked the gallons/half gallons of milk.

2-1B: .03(5)(b)Observed employee crack raw shell eggs and proceed to wash hands without any soap/antiseptic; they then touched clean utensils afterwards. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employee rewashed hands, and the Person in Charge (PIC) replaced all utensils with clean utensils.

2-1B: .03(5)(c)Observed employee crack raw shell eggs, place eggs in pan, change gloves, and then proceed to touch clean utensils without washing hands. Also observed employee touch their cell phone, change gloves, and then touch clean utensils afterwards, without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands, changed gloves, and the Person in Charge (PIC) replaced the utensils with clean utensils.

4-2B: .05(6)(n)Observed employee actively sanitize table with a bucket/rag that contained too low of a chlorine sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Employee remade the sanitizer bucket to contain an adequate concentration of chlorine, and resanitized the table.

4-1A: .04(4)(n)1Observed an employee crack raw shell eggs, whisk the eggs and place them into a pan to cook, grab a clean bowl, and then scoop grits into the bowl. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee discard the bowl of grits, changed out the contaminated utensils with clean utensils, and washed their hands and put on new gloves.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the time/temperature control for safety foods that were cold holding improperly.

2-2B: .03(5)(j)1&2Employee drinks, one in approved container and other in a water bottle, stored on prep table in back of kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

4-2B: .05(7)(a)1Observed multiple dishes stored as clean with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes cleaned and sanitized.

4-2B: .05(8)(b)Dish machine observed with a final rinse temperature of 156.7F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Corrective Actions: Dish machine adjusted. Observed final rinse temperature of 167F.

6-1A: .04(6)(f)Several foods not maintaining 41F or below such as hashbrowns, cheese, bacon, and country ham. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

8-2B: .07(6)(g)Two containers of chlorine sanitizer observed above 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Solutions remade.

8-2B: .07(6)(b)Two containers of sanitizer were not labeled with name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Containers labeled.

11C: .04(6)(c)Diced ham thawing in containers of standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Cold, running water placed onto ham.

18: .07(2)(m)Back door is not tight-fitting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)