Waffle House #162

Observed time/temperature control for safety (TCS) foods: American cheese (46F) and diced ham (47F), above 41F inside the cooler in the main kitchen. 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. PIC states the items were inside the unit over 4 hours. Corrected on Site (COS): Food items discarded.

Observed grits (131F) inside the bain-marie below 135F. The food item was the only item inside the unit. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): PIC discarded food item as the food item was inside the unit since last night.

Observed all chlorine sanitizer buckets throughout the facility at 200 parts per million (ppm). Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations. COS: PIC had an employee remake the sanitizer buckets to 50-100 ppm.

Observed an employee drink stored around food used for customers inside the reach in cooler. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. COS: PIC relocated the item to an appropriate area.

Observed time/temperature control for safety (TCS) foods cold holding above 41F inside the reach in cooler next to the grill. Raw steak (47F), raw shell eggs (51F), Raw chicken breast (51F). The ambient temperature of the unit is 48F. Per the PIC, the unit was malfunctioning this morning and maintenance was called to service 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 or below. Food items were discarded.

Observed a basket of raw shelled eggs on Time as a Public Health Control labeled with a date of 12/12/25 and a start and end time of 9AM-1PM. If time without temperature control is used as the public health control up to a maximum of 4 hours:(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P PIC discarded basket of eggs and replaced it with a new basket that was properly date marked.

Observed an box of soda inside the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The item was removed from the handwashing sink.

Observed an air gap along the side of the back door. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Replace the threshold. Also, during truck delivery days, make sure to keep the back door shut to prevent entry of pests.

Observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be covered with tight-fitting lids or doors outside the food service establishment. Close the lid to the grease receptacle. Keep lids and doors closed when not disposing of grease.

Observed time/temperature control for safety (TCS) foods cold holding above 41F inside the prep top cooler and reach in cooler. Diced ham: 44F, Hashbrown (51F), Chicken sausage (48F). 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 or below. Person in charge states the prep top cooler lid has been open when not in use. The ambient air temperature of the unit was 41F. The chicken sausage was moved to the walk in cooler as it was inside the reach in cooler for less than an hour.

Observed the sanitizing final rinse temperature at 159 F. 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 180ºF (82ºC). The dish machine must be serviced/repaired. Use the three-compartment sink to wash, rinse, and sanitize multi-use equipment and utensils.

Observed numerous time/temperature control for safety (TCS) foods holding above 41F inside three cold holding units: prep top cooler, reach in cooler and walk in cooler. Ambient air temperature control of the reach in cooler 48F, walk in cooler 54F and prep top cooler 35F. 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 or below. Person in charge called maintenance for the units in question. Some food items were discarded and other were placed inside cold holding unit that is 41F or below.

Observed an employee cup stored on the shelf above the area where food is cooked and prepped. 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. Designate an area for employees to store their single-use cups with a secure lid and straw that is not in areas where possible contamination can take place. Corrected on Site (COS): Person In Charge (PIC) discarded the employee's cup.

Observed an employee's bag stored on top of the hand sink and observed brooms and other cleaning tools stored in front of the hand sink, block the sink from being used by employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Move items to allow employees to wash their hands.

Observed no paper towels at the hand sink that is located in the back area of the establishment. ach handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the dispenser with paper towels.

Observed the walk-in freezer door not closing tightly due to ice build-up located where the door closes. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Remove the ice and have the door to be repaired to allow the door to close tightly.

Observed the main lid to the dumpster opened. Receptacles and waste handling units for refuse, recyclables, and returnables shall be covered with tight-fitting lids or doors outside the food service establishment. Close the lid to the dumpster. Keep lids and doors closed when not taking out garbage.

Observed chili and country gravy not date marked inside the reach in cooler. 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. Person in charge date marked the containers.