WAFFLE HOUSE #1132

Food properly labeled; original container — Inspector Note: Observed 4 half gallons of chocolate milk expired on 2/1 and 2% milk expired on 1/31 being held in front service RIC #2. C/A-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 COS- All items discarded

Wiping cloths: properly used and stored — Inspector Note: 1.Observed several wet rags on counter tops in front service area. 2.Observed wiping cloth held in sanitizer bucket in front service area bucket at 0ppm chlorine. C/A-Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS- wet rags placed completely submerged in sanitizer buckets in front service area. COS- sanitizer bucket remade to 50ppm chlorine.

Nonfood-contact surfaces clean — Inspector Note: Observed spillage in bottom unit of 4 Door RIC in front service area. C/A-Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Food stored covered — Inspector Note: Observed raw bacon, raw sausage, and raw chicken uncovered in front service 4-door RIC. Observed sausage patty and chocolate chips (x3) uncovered in front service bottom prep unit. C/A-Except when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed front service dishwasher actively being used, final rinse temp was below 180F. C/A-, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). COS- Dishwasher out of order signed placed on unit, 3 compartment sink set up, dishes rewashed and sanitized.