Waffle House

14B: .05(10)(g)2Observed plates at the front customer counter that were not protected. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C) Corrective Actions: The person in Charge covered the top plate with plastic.

15B: .05(6)(h),(i)Observed the mechanical warewash machine was not sanitizing properly. Max heat temperature was at 150 degrees F. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:

1. For a stationary rack, single temperature machine, 165°F (74°C); (Pf)
2. For a stationary rack, dual temperature machine, 150°F (66°C); (Pf)
3. For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or
4. For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

18: .07(2)(m)Observed the backdoor cracked open. Outer openings shall be protected from the entry of pests. Corrective Actions: The person in charge closed the door.

4-1A: .04(4)(n)1Observed employee crack eggs, change gloves and don new gloves and then handle bread. 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: The employee was coached on separation and protection. Employee discarded toast and washed hands.

6-1D: .04(6)(i)Observed facility not following their written time control procedures. At the beginning of inspection, observed employee add new eggs and write the wrong time for the eggs on time control. Employee wrote the time for 10AM to 12pm when the current time was 10:20AM and the facilities written procedures are for 4hrs. 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: Time stamp was corrected to 10:20AM to 2:20PM.

14B: .05(10)(g)2Observed clean plates stored upright at the dining counter. Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. (C) Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; (C) or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. (C) Corrective Actions: The PIC placed plastic wrap on the top plates.

12B: .03(5)(g)Observed cook with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee was instructed to remove bracelets.

14B: .05(10)(e) 1,2,4Observed utensils stored in the pull-out drawers underneath the grill had old food residue inside of them. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Employee removed utensils and cleaned drawers and utensils.