WAFFLE HOUSE #1487

4-2B: .05(6)(k)Observe employees washing dishes and dish machine did not reach a sanitization temperature of 160 degrees Fahrenheit or higher. (See temp Log) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Three compartment sink set up to wash, rinse and sanitize dishes.

15A: .05(6)(a)Observed condensation leaking from raw standing prep cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control. Multiple public health interventions made during today's inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .06(2)(o)At time of inspection, observed the back handwashing sink blocked by a large rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Rolling cart was relocated.

3-1C: .04(1)Observed condensation leaking from the top of the raw standing prep cooler and landing directly on the raw shelled eggs. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Raw shelled eggs were discarded.

4-2B: .05(7)(a)1Observed multiple soda nozzles with black debris present (Sprite, Coke, Fanta Orange, and Root Beer). Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) 3rd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Soda nozzles were washed, rinsed, and sanitized.

6-1C: .04(6)(d)Observed a container of cooked gravy and a container of cooked chili that did not cool to 41F from the previous night (certified food safety manager could not provide temperature logs indicating that foods ever reached 41F or less). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)At time of inspection, observed raw shelled eggs stored on a 4 hour time control past the discard time. Per certified food safety manager (CFSM), foods had been on time control since the listed start time and discard. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food discarded.

8-2B: .07(6)(b)Observed sanitizer containers and soap and water containers not labeled. 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: Sanitizer containers and soap and water containers were labeled.

11A: .04(6)(e)Facility using improper methods for cooling cooked chili and cooked gravy. Per CFSM, foods were cooked the previous night, placed in an ice bath to cool, and then stored in the standing prep cooler. CFSM could not provide cooling logs indicating that foods ever reached 41F or less. Foods observed in the standing prep cooler in deep, plastic containers while covered (chili container had lots of condensation built up due to heat being trapped). Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods discarded. Discussed keeping cooling logs for foods to ensure they cool to 41F within the proper time frames. Also recommended to ensure foods reach 41F or less before storing in prep coolers.

15A: .05(6)(a)Observed condensation leaking from the raw standing prep cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed food debris on the non food contact surfaces of several plates stored as clean. Observed food debris on the non food contact surface of a spatula. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Plates and spatula were taken to the dish machine to be washed, rinsed, and sanitized.

2-2B: .03(5)(j)1&2At time of inspection, observed multiple employee drinks in approved and unapproved cups stored on prep counters, above food, and with single use items. 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: Employee drinks were discarded or moved to the office.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION

4-2B: .05(6)(l)Observed employees washing dishes in the dish machine with a hot water sanitization temperature less than 160F. Hot water sanitization must be at a temperature of 160F or greater. Corrective Actions: The dish machine was run several times and did not reach 160F. Chlorine sanitizer was made at the 3 compartment sink to a concentration of 50-100ppm. Technician arrived during inspection and adjusted the hot water at the dish machine so that the hot water sanitization temperature is 160F or greater.

12A: .04(4)(q)Observed soda boxes stored to the left of the back handwashing sink with no partition to prevent water splashes. Soda boxes also stored directly under the paper towel dispenser where water droplets were observed. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Soda boxes were relocated. Soda bag was removed from the box with water splashes and droplets.

12B: .03(5)(g)At time of inspection observed 2 cooks preparing food while wearing watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watches were removed before violations could be addressed.

15A: .05(6)(a)Observed a hole in the back of the interior of the ice machine. Discussed with managers and technician that facility can either replace the ice machine or seal the hole with a food contact safe sealant. Equipment must be maintained in good repair and proper adjustment.

17D: .07(4)(b)At time of inspection, observed an employee phone stored on the prep table. Observed an unopened water bottle stored on the soda boxes. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items were moved to the office. The prep table was cleaned and sanitized.