Waffle House # 768

Observed diced tomatoes (49F) sitting on top of the food containers inside the prep top cooler and stack of sliced cheddar stacked above the fill line at 51F). Ambient air temperature of the unit is below 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Food items were discarded.

Observed no paper towels at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels Person in charge refilled the paper towel dispenser.

Observed two scrub brushes inside the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing Brushes were removed from the sink.

Observed live and dead insects throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests. Throughly clean premise and have facility treated for pest.

Observed air gaps along the side and small portion at the bottom of the rear exit door, which may be the entrance for pest. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Have the door threshold serviced.

Observed raw shell eggs (60F) in a basket with date: 2/6/26. No time marked. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Eggs discarded, fresh basket placed on the shelf, and new start and discard time recorded.

Observed a pink-like substance located on the ice baffle inside the ice machine. The ice machine, including the ice baffle, must be cleaned frequently to prevent contamination. Remove or melt the ice inside, clean and sanitize the inside of the machine, and allow the machine to make a fresh amount of ice.

Observed several food containers stacked while wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Coach employees to allow clean food containers to air dry before being stacked.

Observed several water bottles and employee items stored in the kitchen next to the steam well. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed the manifold for the final rinse temperature on the dish machine at 174F. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF. For a stationary rack, single temperature machine, 165ºF. Per the manufacturer, the final rinse temperature of the dish machine should reach 180F. Use the 3 compartment sink only until the dish machine has been serviced/repaired.

Observed chocolate milk with a best by date of 1/5/2025 inside the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Milk discarded.

Observed 0 and 25 parts per million (ppm) of chlorine sanitizer inside the in use sanitizer containers. . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Minimum 50 ppm. Employee changed out the solutions.

Observed raw shell eggs (67F) in basket with date: 10/26/23 No time marked. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Eggs discarded.

Observed employee apron, hat, and food item stored next to customer items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.