Waffle House (#1086)

EHS observed gallon of 2% milk received approximately 30 min of inspection at 64 C. ************************ 511-6-1.04(3)(a) - Temperature (P, Pf) (3) Specifications for Receiving. (a) Temperature. 1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. P 2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. 3. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. P 4. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. P 5. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf 6. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Pf ************************** C/A: Informed PIC that all foods will need to be checked at time of receiving to ensure that all TCS foods are at the proper temperature. If not, they will need to be sent back to the distributor. PIC informed EHS that they have contacted the driver to come back and return the food.

EHS observed items in walk-in cooler above 41F, including sliced American cheese (44F) and T-Bone steaks (47F). ********************* 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P ********************** C/A: Informed PIC. Food could out of temp due to walk-in cooler being left open during delivery, which caused the internal temperature of the cooler to go up to 50F. However, it did not go down during inspection so it cannot be determined if this was the exact cause. All TCS foods in walk-in will need to relocate elsewhere immediately to other functioning coolers in the facility until walk-in temperature has decreased below 41F. PIC informed EHS that maintenance has been called to address the issue.

Observed a build up of pink and black mold along the interior surface of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. C/A: Ice shall be removed and bin shall be sanitized before use.

Observed canned monster drink in reach-in cooler near the window of the dining room. 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. C/A: Drink and phone should be relocated to designated area for employee personal items.

Observed food service workers not wearing proper hair restraints. Explained to PIC. COS. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee cell phone on the silverware rack by the backroom door of the facility. EXplained to PIC. COs. 511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers. 1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed waffle iron Cleaner and stainless steel cleaner stored on shelf next to gloves and above single service lids and bowls. Shelf is located across from 3 compartment sink. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P C/A: Notified PIC about proper storage for chemicals. Shelf shall be arranged in a way to prevent chance of contamination.

Observed dead bugs of different species floating within the water of an unused steam well and within the light fixture above the steam well at the back where the three compartment sink is located. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Corrective action: Spoke to PIC, pest control had sprayed last week, but he did not have documentation available. Bugs within steam well were cleaned and discarded.

Observed several Walk in Cooler foods above 41F. Steak - 47F Milk - 46F Cheese - 46F 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: Temperature logs showed that the unit was at 41F at 10am that morning. Further conversation with the PIC revealed that a shipment was brought in around 10:30am and that the walk in cooler door most likely was left opened. With this information, food that was TCS and above 41F was placed in the freezer to bring down their temperature to 41F or below. Spoke with PIC, to limit unit from remaining for extended periods of time. At time of inspection maintenance was also called to check the unit; they arrived as the inspection was in progress.

Observed debris and steak bits inside and stuck to the door of the reach in cooler at the center next to stoves. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective action: Spoke to PIC about having debris cleaned.

Observed walk in cooler air conditioning unit dripping water from the refrigerant line close to the ground (observed food separated from water). 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Corrective action: Spoke to PIC to have refrigerant line fixed as soon as possible.

Observed build up of food debris at the bottom of the inside and close to the handles of the reach in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective action: Spoke to PIC to clean those areas as soon as possible.

Observed build up of food debris and stagnant water where the 3 compartment sink is at the back 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf Corrective action: Spoke to PIC to clean those areas as soon as possible.