WAFFLE HOUSE #1865

Observed 2 food employees use their bare hands to turn off the hand sink faucet.

To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

Note: Both food employees washed their hands properly after discussion with PIC.

Observed multiple items in a four door and two door standing cooler cold holding uncovered. Food must 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. COS: Staff was educated on covering foods between use and covered foods during inspections.

Observed the tray that the clean coffee mugs with an accumulation of debris contaminating the lip contact surfaces of the mugs.

Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Note: PIC place mugs and trays to be cleaned, so that they are free of any debris during the inspection.

Observed 3 food employees use their bare hands to turn off the hand sink faucet.

To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

Note: All 3 food employees washed their hands properly after discussion with PIC.

Observed 3 food employees use their bare hands to turn off the hand sink faucet.

To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

Note: All 3 food employees washed their hands properly after discussion with PIC.

Observed no sanitizer to be made throughout the food establishment. PIC stated a food employee is allergic to chlorine sanitizer.

A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Note: PIC gained access to a QAC sanitizer.

The pressure of the sanitizing cycle of the dish washing machine was observed at 40 Psi. 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)

Heavy ice accumulation was observed on the door of the walk in freezer unit. 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