WAFFLE HOUSE #35 - SHORTER AVENUE

Observed TCS food held above 41 degrees F in reach in cooler less than 4 hr.(waffle mix 46 degrees F).

Observed TCS food (chili) in plastic, sealed container in reach in cooler at 44 degrees F cooled down from night before.

Observed black build up inside ice machine.

Observed TCS, ready to eat food inconsistently date marked (milk dated 8/29 and other milk dated when opened (8/23-8/30) and date marked more than 7 days and containers of chili date marked for more than 7 days.

Observed torn gaskets on coolers throughout kitchen.

Observed ice buildup on prep top cooler beside grill.

Observed potentially hazardous, TCS foods being cold held at greater than 41 degrees F in multiple coolers throughout facility during inspection. Cookline Reach-In: Raw Chicken- 46 degrees, Raw Ground Beef- 46 degrees, Raw Bacon- 46 degrees, and Raw Pork Chops- 45 degrees. Prep Top Cooler: Sliced Cheese- 54 degrees, Sliced Lettuce- 53 degrees, and Sliced Ham- 48 degrees. Main 2 Door Reach In: Waffle Batter- 45 degrees, Sliced Cheese- 45 degrees, and Vegetable Soup- 43 degrees. Dessert Reach-In: Chocolate Milk- 44 degrees, Milk- 43 degrees, and Creamer- 45 degrees. Cooler Drawers: Chopped Ham- 43 degrees, Sliced Ham- 49 degrees, and Sliced Cheese- 44 degrees. Back Reach-In: Half and Half- 50 degrees, Chocolate Milk- 48 degrees, and Milk- 46 degrees. Walk-In Cooler: Sliced Ham- 45 degrees, Raw Steak- 45 degrees, Raw Egg- 45 degrees, and Sliced Cheese- 45 degrees. Corrective Action: PIC was notified. All TCS foods found to be prepped or held above 41 degrees for greater than 4 hours were discarded. Any TCS foods found to be held above 41 degrees less than 4 hours were relocated to walk-in freezer for rapid cooling to 41 F. Due to multiple coolers not operating properly and insufficient cold holding space available for the safe storage and handling of food, management agreed to voluntarily close facility until proper repairs can be conducted. Licensed professional will be contacted for the proper repair or replacement of all units to ensure they are operating at 41 degrees or bel.

Observed live roaches in facility during inspection. Roaches observed on counter top in front kitchen and on floors and walls in back kitchen area. Corrective Action: PIC is aware of ongoing roach issue and has contacted licensed commercial pest control company for immediate treatment. Monthly pest control records were verified. Management was instructed to increase treatment frequency to every 2 weeks until issue is resolved. Documentation is required. This will be rechecked by Health Dept.

Observed unapproved employee drinks without lids and straws stored in kitchen area. Bottled drink stored in back prep area. Corrective Action: PIC was notified. All unapproved employee drinks were discarded. Employees were reminded that only drinks in cups with lids and straws are allowed and must be stored properly.

Observed single use cups stored in unprotected dispensers without proper covers in several locations throughout kitchen. Cups are also being overfilled in dispensers so that covers cannot be installed on top for protection. Corrective Action: PIC was notified. Employees were assigned to remove excess cups in all dispensers and cover these units with aluminum foil for protection until proper cup dispenser covers can be ordered. This will be rechecked.

Observed build up of hash brown liquids on bottom of front reach in cooler during inspection. Corrective Action: Discussed with PIC cleaning and sanitizing bottom of reach in cooler. Hash brown containers should be placed in a pan to prevent leakage into cooler in the future.

Observed black buildup on gaskets of walk-in cooler and several reach in coolers throughout kitchen during inspection. Corrective Action: PIC was notified. Employees were assigned to clean and sanitize all gaskets onsite. This should be done regularly to prevent buildup.