WAFFLE HOUSE #1616

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed serving dishes stored above the stove that were upside and the air vent was near the plates and could cause overhead contamination. C/A Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. COS Plates were inverted

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed one drawer below the griddle in the main kitchen that is being used to store clean spatulas and scrapers that was having food droppings on the bottom of the drawer. Observed another drawer below the griddle in the main kitchen that was used to store clean frying pans that had significant grease dropping on the bottom of the drawer. The handle of one of the pans was covered in grease. C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Manager cleaned both of the drawers and re-washed the pans and the spatulas

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the soda dispensing fountain having black mold in the dispensing nozzle area in the main kitchen C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Manager had employees clean and sanitize the soda machine

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the staff actively washing dishes while the warewashing machine did not reach over 160*F in order to properly sanitize. Upon testing the sticker did not turned bright orange C/A Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. 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 (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf COS: Regional Manager had the repair man come to the facility to repair the unit. Before EHS left the temperature of the unit was reaching 171*F