WAFFLE HOUSE

Observed ice scoop stored inside the ice drawer in front of the leftmost drink machine. PIC removed ice scoop and placed in a clean storage location. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed a box of biscuits and cartons or hashbrowns stored inside the three compartment sink. PIC removed the items from the three compartment sink. Warewashing Sinks, Use Limitation.

1. A warewashing sink may not be used for handwashing. Pf

2. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. Pf

Observed raw chicken and raw pork stored beside one another in the reach-in cooler (closest to the grill area). Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC arranged chicken and pork in a manner that would prevent cross contamination.

Observed a pinkish/brown residue along the chute of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed compartments of equipment such as ice makers, shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. COS: PIC adequately cleaned the chute of the ice machine.

Observed several non-food contact surfaces uncleaned with an accumulation of soil and/or food debris. Non-food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC had employees adequately clean the non-food contact surfaces.