WAFFLE HOUSE #1659

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavily soiled floors throughout main kitchen primarily under 3-compartment sink, prep sink, and in dry storage area. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee beverage stored commingled with foods for service in left RIC and counter drink cooler along front food service area. 2. Observed employee beverage stored on in-use prep counter in front food service area. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: beverages discarded.

Hands clean and properly washed — Inspector Note: Observed employees wearing gloves grab raw bacon, sausage, and raw eggs, place on grill, remove gloves and done new gloves, then return to plating ready to eat foods at grill along front food service area. *EHS observed this action more than 2-occasions. C/A: 1. 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 P and 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: Employees washed hands; food was unable to be discarded before sending out to customers.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no running water at only hand sink in front food service main preparation area. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. *Per PIC, a work order has been submitted for repairs. Employees must utilize hand sink in main kitchen until necessary repairs are made. EHS will follow up for hand sink repairs by 8/4/26.

Food stored covered — Inspector Note: Observed several food items (margarine and tea on counter, raw chicken breast, raw pork chops, and raw beef in middle RIC, and waffle batter in lower waffle cooler) stored uncovered exposed to potential contamination in front food service area. C/A: Unless cooling, all food must be stored covered, in packages, covered containers, or wrappings to prevent contamination. COS: All food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed thick, black accumulations along interior lid and walls of both ice bins in front food service area. 2. Observed thick black, mold-like accumulation along wall and deflector inside ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded; ice bins and ice machine cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed in-use high temperature sanitation dish machine final utensil surface temperature less than 160F along front food service area. *Dish machine was ran 3-times; all final temperature measurements below 160F. C/A: 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: (i) For a stationary rack, single temperature machine, 160ºF. COS: Employees serviced dish machine, machine's final surface temperature re-tested at 160F. Dishes rewashed and sanitized.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several beverage cups wet nested, stacked along storage racks of front food service area near beverage station 1. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Cups placed in ware washing area to be washed and sanitized.

Hands clean and properly washed — Inspector Note: 1. Observed employee wearing gloves grab and crack raw eggs and return to plating ready to eat foods at grill along front food service area without removing gloves and washing hands. 2. Observed employee wipe hands on apron and done new gloves at grill in front food service area without washing hands. 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: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (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: Employee washed hands.