WAFFLE HOUSE #778

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the inside dispensing portion for all the soda nozzles for the drink machine located in the front food service area. C/A: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. COS: soda nozzles removed and replaced with brand new soda nozzles that were cleaned to sight and touch

Proper cold holding temperatures — Inspector Note: 1) Observed sliced tomatoes and diced ham holding above 41F in the prep top cooler located in the front food service area (FFS). 2) Observed 2 containers of rehydrated hashbrowns held above 41F in the 4-door Reach-in cooler (RIC) located in the FFS area. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded

Time as a public health control: procedures and records — Inspector Note: Observed food employee extend the written 4hour time hold for eggs on time as a public health control (TPHC) in the FFS area. Eggs had a discard time of 8:25am; time was rewritten for a discard time of 1:05pm. EHS observed the eggs at 8:10am at 54F. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control; food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS: eggs discarded; replaced with eggs observed at 40F at 8:10am with a new discard time of 12:10pm

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizing solution at 0ppm of chlorine (X2, front service). C/A: Cloths in-use for wiping counters and other equipment surfaces shall be kept in 50ppm-100ppm solution if using chlroine. COS: Remade, 50ppm chlorine

Hands clean and properly washed — Inspector Note: Observed the following: Food employee touch raw steak and raw bacon, change gloves, then plate ready-to-eat hashbrowns without washing their hands first (front service). Observed employee handle cash, then proceed to touch equipment in front service. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Hands washed

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink accumulations inside ice machine of rear kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean within 72 hours.

Proper hot holding temperatures — Inspector Note: Observed grits on steam table (rear kitchen) hot holding at 119F. C/A: Hot holding TCS foods shall be maintained at 135F or above. COS: Discarded

Time as a public health control: procedures and records — Inspector Note: Observed discard time not recorded on eggs (front service). C/A: Food on TPHC in unmarked containers or packages shall be discarded. COS: Discarded