WAFFLE HOUSE #1631

6-1C: .04(6)(d) TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

15A: .05(6)(a)Observed the ambient air temperature of the reach-in cooler was at 46 degrees F. Equipment shall be in good repair and proper adjustment.

18: .07(2)(m)Observed the backdoor propped open on two different occasions during inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Backdoor was closed.

4-1A: .04(4)(n)1Observed employee use gloved hand to grab bacon and sausage for the grill. Employee removed gloves and doned new ones and touched plates. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee washed hands and plates were cleaned.

4-2B: .05(6)(l)Observed the mechanical warewash machine was actively washing equipment with an ambient max temperature of 152 degrees F. Final rinse shall be at a minimum of 160 degrees F. or greater.

15A: .05(6)(a)Observed the prep top cooler and reach-in drawers attached to it were over-freezing and causing an accumulation of frost and condensation run-off. Equipment shall be in good repair and proper adjustment.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed the time was 1hhr and 20 minutes behind than what was time stamped on the eggs. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Eggs were discarded and a new time stamp was placed on eggs.

14B: .05(10)(g)2Observed plates at the front counter were not properly protected by a cover or inverted. Tableware shall be protected. Corrective Actions: The Person in charge inverted plates.