Waffle House #2015

Observed several baskets of raw shelled eggs stored above tomatoes inside the reach-in cooler. Food shall be protected from cross contamination by:separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. COS: PIC moved the eggs to another reach in cooler.

Observed outside dumpster side door open with trash stored inside during inspection. 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. Keep dumpster doors closed.

Observed sausage gravy, in the steam well, double panned, and not enough water touching the pan holding at 129F. Temperature of the water inside the steam well is 139F, per person in charge the gravy was placed inside the unit at 7 a.m.. 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 135°F or above. PIC removed and discarded gravy and is making new gravy and has added more hot water to the well.

Observed several baskets of raw shelled eggs stored above sliced lemons, half-half and chocolate milk inside the reach in cooler. Food shall be protected from cross contamination by:separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Employee moved the eggs to another reach in cooler.

Observed container of gravy inside the reach in cooler with a temperature of 72F. Per person in charge the gravy was latest prepped at around 3:00 a.m. Cooked time/temperature control for safety food shall be cooled Within a total of 6 hours from 135°F to 41°F or less. Food discarded.

Observed the person in charge not performing their duties by having priority violations: improper storage of raw animal products over ready to eat, improper cooling of foods and food contact surfaces not being cleaned at a frequency to prevent organic build up. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Educate staff on proper food safety and procedures.

Observed organic pink buildup along the baffle inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice in order to wash, rinse and sanitize interior of the ice machine.

Observed country gravy tightly covered inside the reach in cooler while in the cooling process. Heavy condensation was observed on the lid. Ambient air temperature of the unit is 39F. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls or loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded.

Observed outside grease receptacle open during inspection. 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 lid.

Observed clean food pans stored while wet-stacking. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Rearrange cleaned pans so that they can drain appropriately to air-dry.

Observed employee cheese stored in the Reach-in Cooler around consumer items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee discarded item.