WAFFLE HOUSE #464

Observed raw seasoned pork chops stored on second shelf of walk in cooler next to ready to eat items such as orange juice and above shelf holding uncut tomatoes, Butter cups, ready to eat cubed ham and Chicken sausage patties. Manager on duty informed me that he was actively rearranging the shelf prior to a rush and didn't get the chance to move the item after transferring it from the freezer for thawing. C/A: Item was moved to lower shelf with other raw items.

PIC was unable to provide test strips at time of inspection. Employee went to neighboring location to pick up stickers to test dishwasher. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf C/A: PIC was informed that testing strips/stickers must be present at all times to test for proper ware washing temperatures/concentrations.

Scoop used to transfer hashbrowns from prep top cooler to grill was seen inside of the container. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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). C/A: Scoop needs to be placed on a clean, non-contact surface instead of resting in the food.