Waffle House #625

2-1B: .03(5)(c)Observed employees handle raw shelled eggs (crack, scramble, and pour into pan) with gloves on. The employees then proceed to handle and plate ready to eat grits and eggs into a plate to be distributed to customers. The employees did not remove their gloves and wash their hands before changing from raw to ready to eat foods. 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 the employees discussing to ensure they properly change their gloves and wash their hands when changing from handling raw foods ready to eat foods. All employees probably wash their hands and change their gloves before handling other food items.

6-1A: .04(6)(f)Observed lettuce, sliced tomato, a diced ham cold holding in the prep top table with a temperature greater than 41 degrees F. See the temperature log on page 2. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded by the person in charge.

12C: .04(4)(m)Observed wiping clothes stored in the prep area in between use upon entrance of the facility. The employees were not actively using the clothes to clean as the person in charge was in the back of the facility and the other employee was cutting lemons near the drink station. 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: All wiping clothes were stored in their appropriate location.

2-1B: .03(5)(c)Observed a food employee handle raw food items such as bacon, sausage, and eggs and proceed to handle ready to each cheese and only changing gloves in between. The food employee did not wash their hands in before putting on new gloves. 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 the person in charge discussing when food employees are required to wash their hands. The person in charge educated the food employee on when to was their hands.

17B: .06(5)(o),(p)Observed the drain plug missing/broken on the dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C) Corrective Actions: The violation must be corrected by the indicated time frame.

17B: .06(5)(n)Observed the lid of the dumpster bent; not allowing the dumpster to be fully covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C) Corrective Actions: **The violation must be corrected within the given time frame. **