Waffle House #153

Observed the side door of the dumpster open with trash being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. Close the side door of the dumpster.

Observed numerous containers of waffle batter inside the reach in cooler not date marked. Per person in charge, the waffle batter were prepped within 48 hours. 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. Place date marking labels on prepped food.

Observed the previous inspection report not posted in the dining room. 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. Post today's inspection report.

Observed the side door and the lid of the grease receptacle open with trash/waste stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close the lids and doors on all outside receptacles.

Observed a pan of gravy (115F) being stored inside the steam well below 135F. Time/temperature control for safety foods like grits must be 135F or above for hot-holding. PIC discarded the gravy.

Observed several containers of waffle batter inside the walk-in cooler without proper date marking. 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. Place date marking labels on prepped food.

Observed the manager actively cooking at the grill with earbuds inside her ears. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Remove earbuds while actively cooking.

Observed the side doors and the top of the dumpster and the lid of the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close the lids and doors on all outside receptacles.

Observed TCS items on prep top cooler and reach in cooler holding above 41F. Food had been placed on counter while cleaning the unit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Ice was added to prep top cooler to have foods cooled down quickly. Items that did not cool quickly, such as sliced ham was discarded. Cheese and diced ham was discarded.

Observed three in use sanitizer containers with 0 parts per million (ppm)of chlorine sanitizer. 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 P, and shall be used as follows: Minimum 50 ppm. Employee made new batch of sanitizer at the correct concentration level.

Observed waffle batter (50 F) inside of the reach-in cooler (below prep top cooler) above 41 F. Possibly the waffle batter might have been on the counter at room temperature and not maintained at 41 F or below. Also, observed a container of raw shell eggs (61 F) above 41 F inside of the reach-in cooler. Told the container of eggs might have been out at room temperature while the waffle batter was being prepped. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.

Observed the high-temperature ware-washing machine reaching a final rinse temperature of 129.0ºF. 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. Use the three-compartment sink to wash, rinse and sanitize utensils.

Observed the side doors and the top of the dumpster and the lid of the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close the lids and doors on all outside receptacles.