WAFFLE HOUSE #1764

Observed several stacks of plates, stored above the grill and dishwashing area to not be covered/inverted to prevent overhead contamination. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: PIC covered the top plates and counseled employees to use the plates underneath the one that is covered.

Observed several gaskets in reach-in coolers to be in disrepair throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have these replaced as needed.

Observed several stacks of plates, stored above the grill and prep-top cooler, to not be covered/inverted to prevent overhead contamination. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Corrective action: PIC covered the top plates and counseled employees to use the plates underneath the one that is covered.

Second Consecutive Repeat Violation Observed raw sausage patties and raw bacon stored uncovered in reach-in cooler. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC immediately covered foods.

Observed raw hamburger patties, raw country sausage patties, and sausage gravy uncovered. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Note: PIC immediately covered all foods.

Observed 2 employees actively cooking food while wearing bracelets and/or a wristwatch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Employees immediately removed bracelets/wrist watch, washed their hands, and put on new gloves before returning to food prep.

Observed large container in front food service hand sink.

A handwashing facility may not be used for purposes other than handwashing. Pf

Note: PIC immediately removed container.

Two chlorine sanitizer buckets measured 0ppm when measured with a Chemical test kit. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. New Violation.

COS: Manager and employee changed both sanitizers during the inspections.

Dish machine's final rinse cycle water temperature was observed at 170 Degrees Fahrenheit. Dish machine's final rinse water pressure was observed at 0 Psi. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf

2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.

511-6-1.05(6)(m) - Mechanical Warewashing, Sanitization Pressure(C) (m) Mechanical Warewashing Equipment, Sanitization Pressure. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch).

Note: Facility will wash, rinse and sanitize all equipment at the (3) compartment sink until the dish washing machine is repaired.

Correct the above violation complaince will be monitored in 72 hours time.

Accumulated food debris was found littered in enclosure around dumpster and oil receptacle. Proper maintenance of refuse areas are necessary to prevent the attraction of insects and rodent. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

Accumulated food debris was found littered in enclosure around dumpster and oil receptacle. Proper maintenance of refuse areas are necessary to prevent the attraction of insects and rodent. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.