Waffle House #2277

4-2B: .05(7)(b)The facility is using the two step method to clean and sanitize dinning tables after service. When tested, only one solution had sanitizer and the other solution did not have any sanitizer at all. This was the same for the other solutions as well where they had two buckets set up to attempt to do the two step method. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Education was provided to the person in charge and sanitizer was added to the buckets and was in compliance.

6-2: .04(6)(g)Observed 2 half gallons of chocolate milk without a date marking according to the person in charge the milk was open on the past Sunday. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge placed a date marking on the milks.

10D: .04(8)(b)Observed one gallon of white milk that was open and in the reach in cooler and another gallon of white milk not opened in the walk in cooler with an expiration date of 4/26/26. The milks were not used during the inspection. 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 Actions: The milks were discarded.

12C: .04(4)(m)Observed several wiping clothes used for wiping tables and prep areas stored out of the sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge stored all wiping cloths in the sanitizer water.

12D: .04(4)(g)Observed the person in charge rinse 3 whole tomatoes at the dish washer spout used to pre rinse the dishes before being placed in the dish washer. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Education was provided to the person in charge discussing that all vegetables must be washed in fee vegetable prep sink in the back. The tomatoes were washed again in the correct sink.

2-1B: .03(5)(c)Observed food service employees handling raw meats and raw shield eggs, and then proceeded to handle ready to eat food items without washing their hands in between the change of task. Employees did, however, change their gloves before proceeding to handle ready to eat food. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to all food employees discussing the importance of washing their hands once contaminated. Any possible contaminated food items were discarded. All food employees properly wash their hands.

6-1C: .04(6)(d)Observed for containers of chili and a walk-in cooler, not reach a minimum temperature of 41° or below. The chili was cooked the night before. See the temperature log on page 2. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: All chili was discarded.

6-1A: .04(6)(f)Observed diced ham, ham, and sliced tomatoes cold holding at a temperature greater than 41 degrees F. The items were placed in the prep top table at 7:30 AM. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Education was provided to the person in charge discussing leaving the lid closed as much as possible, not completely filling the containers, and possibility placing TCS items in an ice bath inside the unit. The items were placed on an ice bath and cooling was assed for proper cooling to 41 degrees F.

4-2B: .05(7)(a)1Interior of ice bin has a black build up. Three drink dispenser nozzles had a black build up. Food contact surfaces must be clean to sight and touch. Corrective Actions: Ice bin interior and drink nozzles were washed, rinsed, and sanitized.