Waffle House #562

2-22B.03(5)(j) 1&2: Personal drink (Coffee cup) was observed stored in the reach in cooler above food items sold to consumers. PIC was informed to sperate employee food and drinks in a designated area in a way that prevents possible contamination of food, equipment, utensils and single use/ single service items.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed no paper towels at the handwashing in the prep area. All handwashing sink should be supplied with a hand drying provision. Paper towels were added to the handwashing sink (COS).

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed gravy and chili expired in the reach in cooler. Gravy expired on 6/7/2026 and chili expired on 6/03/26. PIC discarded both products. PIC will ensure that all TCS foods are discarded by the discard date.

Also observed 2 percent and chocolate milk did not contain a discard date.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed a small worm in the bottom of the ice scoop holder. PIC was advised to contact pest control. PIC removed and discarded the single use cup used to store the ice scoop. PIC also properly wash, rinsed, and sanitized the scoop.

Also observed a handing glue trap in the storage area near bags of grits, sugar, and drink syrup boxes.

Observed a condensation leak in the reach in cooler. PIC will contact maintenance to have the leak repaired by 6/15/26. PIC will not stored food below the leak or near the bottom floor of the reach in cooler.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed in use clean plates stored and stacked on the hot line with water build up. The dishes must be properly washed, rinsed, and sanitized then inverted to properly air dry before storing them for use.

Observed top of the motor of the walk in cooler missing front panel exposing wiring. The cover must be replaced to protect the wires. Also observed the walk in freezer door not closing properly.

Observed the lid on the drink machine with a black accumulation. Also, observed clean cups stored with an accumulation of old food build up. Advised PIC to clean the food contact surfaces regularly to avoid build-up.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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.

Observed expired waffle batter stored in the reach in cooler with an expiration date of 11/28. PIC removed the waffle batter and discarded it (COS).

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Observed the handle on the 3-compartment sink in bad repair. The handle is not stable/in place and it is leaking. Please repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the HVAC vent in the dry storage room in need of cleaning due to a thick accumulation of dust build up.

Observed the previous inspection report not posted and visible for the public's view. A score of a 81/B was posted.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed clean plates and cups stored and stacked on the hot line with water build up. The dishes must be properly washed, rinsed, and sanitized then inverted to properly air dry before storing them for use.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed clean dishes on the hot line & the ice bucket on top of the reach in cooler stored not inverted to protect from contamination . All dishes must be covered or inverted to protect them.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed top of the motor of the walk in cooler missing front panel exposing wiring. The cover must be replaced to protect the wires.

Observed an accumulation of black debris underneath the drink machine by the reach in cooler.

Observed a grease accumulation in the drawers underneath the grills.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the walk in cooler floor in very bad repair (water is holding underneath the floor). PIC stated that a maintenance request has been put in for the floor, but more than likely a third party company will have to fix it. Please remove the cardboard boxes off the floor and put a rubber mat down that is waterproof. The floor must be repaired within the next 30 days by January 5th. Please submit a completed work order to sabrina.young@dph.ga.gov by January 5th.

Observed an employee's phone and water bottle stored near the coffee machine. All employees items should be stored in a designated area. The items were removed (COS).

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. 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.

Observed the bulk ice machine with a black mold-like substance on the interior surface and a pink substance in the corner of the ice chute. Also, observed the ice scoop container with a white powder-like substance on it. Advised PIC to clean both food contact surfaces regularly to avoid build-up.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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.

Observed no consistent date marking procedure for potentially hazardous food items. Items prepped the day before did not have preparation or disposal dates (diced onions, white gravy, diced ham, chili, 5 containers of waffle mix, raw chicken, raw pork chop, and biscuits).

Also, two containers of milk that was opened (2% reduced fat milk and chocolate). A new date must be marked on the containers once a product is opened.

Observed a few gnats in the facility (underneath the drink machine, by the drink machine and in the men's restroom). Please have pest control to treat the facility specifically for gnats especially in areas that are hard to keep dry. Pest control should treat within the next week by 6/12/25. Please email a copy of the work order to sabrina.young@dph.ga.gov.

Observed the handle on the 3-compartment sink in bad repair. The handle is not stable/in place and it is leaking. Please repair.

Observed several clean, clear glasses stored with chips. All multiuse surfaces that are chipping or bad repair must be discarded.

Observed an accumulation of black debris/wet nesting underneath the drink machine by the reach in cooler in disrepair.

Observed a grease accumulation in the drawers underneath the grills.

Observed a black mold-like build-up behind the handwashing sink on the hot line. Please remove the handwashing sink and replace it.

Observed the shelves inside of the reach in cooler with rust and old food debris.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the ventilation system (HVAC) inadequate as evidenced by condensation on the ceilings, HVAC vents, and inside of the protective light shields. The in house technician was called to service the unit. He found that the AC unit was frozen and will start repairs today.

Please send a copy of the completed work order once the unit is repaired by 6/6/25. The accumulation of water could cause possible contamination to the food on the hot line.

Observed the ice machine interior surface with a black and pink mold-like debris. Also, the ice scoop container had a thick build-up. Observed both drink machine's lids with a black debris on the interior surface. PIC removed both lids and the ice scoop container to clean (COS).

Observed clean dishes stored above the 3-compartment sink in black milk containers. The milk containers had a thick build-up that must be cleaned before storing dishes.

Observed no consistent date marking procedure for potentially hazardous food items. Items prepped the day before did not have preparation or disposal dates (6 boxes of hashbrown, onions, sliced tomatoes, diced ham, chili, and 2 containers of biscuits).

Observed several employees handling and preparing food items without an effective hair restraint. Advised PIC to get all employees effective hair restraints to avoid contamination of food.

Observed a condensation leak in the walk in freezer causing the boxes to get wet and then freeze over. The motor also had a ice build up. Please remove all food items from under the leak and have the freezer fixed.

Observed the clean plates stored by the dishwasher and on top of the shelf on the hot line not inverted to protect from contamination.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

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.

Observed the shelf above the 3-compartment sink with a thick rust debris. Please clean the shelf and paint with a food grade paint or replace the shelf.

Observed a large amount of trash and boxes stored around the enclosed dumpster area. This area must remain clean to reduce the attraction of pests.

Observed water nesting on the floor by the drink machine. PIC stated that the pipe underneath the ice bin has turned and is not going into the floor drain anymore. Manager fixed the pipe and stated that they will tie all of them together to make sure that the water is disposed of properly. Observed the floor underneath the dishwasher in need of cleaning due to excessive debris and wetness. Observed the floor in the back of the house in need of cleaning.

Observed both filters on the ice machine with a thick dust debris. Both filters must be changed.

Observed the ice scoop bin with a white debris. Also observed clean dishes stored above the 3-compartment sink with old food debris.

Observed chili, country ham, chicken breast, and pork chops stored with no preparation or disposal dates. PIC started adding dates (COS).

Observed sanitizer buckets at 200 PPOM chlorine. PIC remade to 50-100 PPM. (COS).

Observed the waffle table with a lot of food debris. Please clean regularly.

Observed the shelves with clean dishes and the lid on the prep unit with old debris.

Observed the reach in cooler on the hot line with water nesting on the bottom.

Observed the ceiling tile damaged in the dry storage room and (1) missing over the ice machine (Repeat).

Observed the floors in need of cleaning on the hot line especially underneath the dishwasher. (Repeat)

Observed the AC vent in the dry storage in need of cleaning due to a thick dust debris (Repeat).

Observed the light shields on the hot line in need of cleaning.

Observed the walk in freezer above freezing temperatures. the ambient was at 35F and products inside were at 32F, 34F, and 27F. The food was not frozen to touch. Manager started removing all thawed products to the walk in cooler to be used first. Items can't be refrozen. Manager stated that the walk in freezer had been unplugged during inventory, and the manager forgo to plug it back up.

Observed the eggs with a discard time of 5:00 PM. Time is not being updated and eggs are not being discarded on time. PIC corrected the time policy.

Observed no policy or cleanup kit in the facility for vomit and diarrhea procedures.

Observed sweet tea, white gravy, and waffle mix with no cover to protect form contamination. All items were covered during the inspection (COS).

Observed the sanitizer buckets at 200 PPM chlorine. PIC remade to 50-100 PPM chlorine (COS). Also observed the dishwasher not meeting the required hot water temperature. Please have machine serviced and use the 3-compartment sink until it is sanitizing properly.

Observed items in the reach in cooler with an expiration date of 2/9 (pickles) and 2/12 (tomatoes). Also, the syrup for the replacement drinks were expired (root beer 10/11/23, orang 3/29/23, and coke zero year of 23'). Please discard.

Observed the ceilings on the hot line in need of cleaning due to dust debris.

Observed missing ceiling tile in the dry storage room. Time will need to be replaced.

Observed dust on A/C vents on the hot line. Please clean.

Observed the hand sink on the front-end without a handwashing sign.

Observed the clean dishes stored under the grill station with old food debris in them. Manager removed the dishes and started cleaning them (COS).

Observed several reach in coolers in need of cleaning due to old food debris.

Observed the reach in cooler in the back and the one on the hot line with water nesting on the bottom. The units should be in good repair. One had ice freezing over. Please have units serviced.

Observed eggs stored above the hash browns in the reach in cooler. PIC removed the eggs and placed them on the bottom shelf to prevent contamination. (COS)

Observed lettuce and American cheese slices stored above (>41F). The lettuce was 48F and American cheese 49F, this was COS the items were discarded.

Observed ice handle laying on top of ice (COS). The ice scoop was stored upward.

Observed excessive dust on the ceiling tiles.

Observed missing tiles in the ceiling in the dry storage area.

Observed excessive dust on A/C vents by dry storage area.

Observed employee drinking cup by drink machine. (COS) Manager discarded.