Waffle House #2284

Observed several Time/Temperature Control for Safety (TCS) foods above 41 F inside the prep cooler: waffle batter (52 F) waffle batter (43 F), waffle batter (47 F), waffle batter (44 F), and hash browns (49 F-53 F). The ambient air temperature inside the unit at 49 F. Possibly, the fan inside the unit was blocked due to the unit being overstocked with food items. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items discarded. Allow airflow inside the unit to keep the TCS foods at the correct temperature.

Observed raw, shelled eggs (61°F) in an egg basket above the cookline from 7 a.m. to 11 a.m.; however, the eggs were still in the basket at 12:25 p.m. When utilizing Time as a Public Health Control (TPHC), the TCS food item must be discarded at the end of the 4 hours. Corrected on Site (COS): The Person in Charge (PIC) discarded the eggs.

Observed Time/Temperature Control for Safety (TCS) foods being held above 41F: Diced ham (50F), American cheese (48F), inside the prep top cooler. The food containers were filled to the top. All cold holding TCS foods shall be at 41F or below. All TCS foods must be held at 41 F or below. Don't overfill the food containers.

Observed a pink buildup on the baffle wall inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Empty the ice machine, wash, rinse, and sanitize the baffle wall.

Observed an employee cooking while wearing bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove bracelets.

Observed a sleeve of metal food containers on the drying rack above the 3 compartment sink stacked while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC removed the containers to be re-washed, re-rinsed, & re-sanitized.

Observed raw chicken breast being stored next to raw pork chops on the same shelf inside the reach-in cooler next to the grill. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display. Corrected on Site (COS): PIC relocated the raw chicken to an appropriate area inside the reach-in cooler.

Observed several containers of chili, gravy, and waffle batter without date marking inside the reach in cooler in the main kitchen area. Observed containers of waffle batter without date marking inside the walk-in cooler. PIC states the food items were prepared last night. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC placed proper date marking on all food items.

Observed a heavy buildup on the outside of the grease receptacle. Soiled oiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Clean grease receptacle.