WAFFLE HOUSE #772

Observed mechanical warewashing machine not reaching the required 180°F. Except as specified in paragraph 2. of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (i) For a stationary rack, single temperature machine, 165°F (74°C);or (ii) For all other machines, 180°F (82°C). Priority foundation item must be corrected within 10 calendar days of inspection.

Observed several time/ temperature control for safety foods cold holding at temperatures greater than 41°F. See temperature observations. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded time/ temperature control for safety foods that were cold holding at temperatures greater than 41°F.

Observed black residue on the beverage nozzle and dispenser located in front food area. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Person in charge cleaned beverage dispenser and nozzles.

Observed both reach-in coolers located in front food area lacking temperature measuring devices. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3. of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2. of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. Person in charge placed a temperature measuring device in each reach-in cooler.

Observed clean coffee mugs stored on trays in front food area containing loose black residue. 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. Person in charge re-washed, rinsed, and sanitized coffee mugs. Person in charge cleaned trays.

Observed facility with expired test strips for three-compartment sink and warewashing machine. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation item must be corrected within 10 calendar days.

Observed containers of raw chicken and raw beef patties stored in the reach-in cooler beside the grill stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC placed covering on the food items.

Observed facility without a verifiable employee health agreement. Rule: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Corrective Action: PIC provided a copy of DPH Red Book to review with employees.

Observed raw pork chops and raw chicken uncovered in reach in cooler. Observed steam-well containing sausage gravy uncovered. Rule: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination Corrective Action: PIC placed lids on containers.

Observed expired gallon of milk in reach-in cooler. Rule: (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P Corrective Action: PIC discarded milk.

Observed ice scoop stored horizontally inside ice machine. Rule: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; Corrective Action: PIC removed ice scoop from inside of machine.

Observed facility without irreversible temperature indicator for mechanical dishwasher. Rule: 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf Corrective Action PIC will order within 10 days.