WAFFLE HOUSE #887

Observed racks in reach in cooler near waffle griddles with build up. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Core item must be corrected within 72 hours.

Observed black residue on inside of ice machine. Rule: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) 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. Corrective action: Employee removed ice and cleaned the ice maker.

Observed temperature measuring device on warewashing machine showing a final rinse temperature below 140F. However, temperature measuring strip indicated that final rinse temperature was at least 160F. Rule: Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; Pf and

2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf Priority foundation item must be corrected within 10 calendar days.

Observed chili stored in reach in cooler beside coffee maker cold holding at 48F. Observed sliced tomatoes cold holding at 49F and cut lettuce at 52*F. Rule: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Corrective action: Person in charge discarded chili, cut tomatoes, and lettuce.

Observed chili stored in reach in cooler beside coffee maker cold holding at 59*F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Person in charge discarded chili.

Observed container of waffle batter stored uncovered in the reach-in cooler below the prep-top cooler in the front food service area. Observed bacon, country ham, and beef patties stored uncovered in the reach in cooler next to the drink machine in the front food service area. 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. Person in charge properly covered food items.

Observed black residue on inside of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Person in charge cleaned ice machine to sight and touch.