Waffle House #1343

Observed dish machine in use and failing to meet minimum wash temperature of 156 degrees or final rinse temperature of minimum rinse temperature of 180 per unit gauges. Temperature change sticker also reflected this. Service technician called for work order. Should be onsite today to address. All dishware will be washed in 3-compartment sink in the back.

Observed food and physical debris on ready to use plates, bowls, and utensils. Observed mold-like accumulation on the interior door of the ice machine. CA: food contact surfaces must be washed, rinsed, and sanitized between uses and as often as necessary to prevent build-up accumulation. COS utensils moved to dishpit and ice machine will be sanitized.

Observed several metal food storage containers and glasses wet stacked. CA: all dishware must be washed, rinsed, sanitized, and air dried before stacking for storage. COS: recently washed dishes separated

Observed both the womens and mens restroom doors to not be self-closing. CA: except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, the restroom must be fitted with a tight-fitting and self-closing door.

Observed raw shell eggs in basket above cookline at 11:03 am for use with a label showing a discard time of 9:45 am. Waffle House has approved TPHC policy and the 4-hour procedure outlined must be followed. COS eggs discarded voluntarily, new label and product added to basket.

Observed dish machine in use and failing to meet minimum wash temperature of 156 degrees or final rinse temperature of minimum rinse temperature of 180 per unit gauges. Temperature change sticker also reflected this. COS water heater temperature turned up, technician came to facility and serviced unit. All dishware rewashed and sanitized. After inspection, gauges still faulty, but machine functioning correctly. New gauges ordered by technician.

Observed food and physical debris build-up in interior of ice machine, on pans and utensils, and on cups and mugs throughout facility. Food contact surfaces must be washed, rinsed, and sanitized between uses and as often as necessary to prevent build-up accumulation. COS ice machine drained, utensils and dishware moved to dish pit.

Observed preptop cooler temping between 40-48 degrees. All TCS foods must be cold held at 41 degrees or less. COS maintenance called and cooler fixed during inspection.

Observed ready-to-use frying pans stored with grease and debris. All in-use dishes and utensils must be properly washed, rinsed, and sanitized and stored in a manner that protects them from contamination. COS items cleaned.

Observed handles of coolers with debris observed storage drawers with debris. These surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS areas cleaned.

Observed built-up food debris in multiple silverware caddies. All in-use utensils must be stored in a way that prevents contamination of the eating surface. COS utensils and caddies were removed from service and sanitized.

Observed accumulated food and physical debris under shelves the in walk in cooler and freezer, on the floor and wall under the front food service dishwashing area, on the interior walls of the ice machine, and on the wall behind the soda machine. These areas must be cleaned and sanitized as often as necessary to prevent accumulation of debris. COS all surfaces sanitized.

Observed the sealing on the three-compartment sink peeling off and with accumulated debris behind it. Observed gaskets of the reach in cooler and the prep top cooler torn and with debris built-up on the surfaces. Observed the front food service dishwasher rinse temperature gauge reading incorrectly. It reached 172 while machine 180. Grease leak at grill. All equipment and facility should be kept in good repair and kept clean.