WAFFLE HOUSE #154

Nonfood-contact surfaces clean — Inspector Note: Food debris and grease accumulation was observed underneath the grill and inside the reach in coolers on the prep line. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper cold holding temperatures — Inspector Note: TCS food items stored inside reach in cooler #2 near the grill held cold holding temperatures above 41F. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: TCS food items were transferred to reach in cooler #1 located near the kitchen door to maintain cold holding temperatures at 41F or below.

Nonfood-contact surfaces clean — Inspector Note: Food debris and grease accumulation was observed inside drawers, reach in coolers, underneath the grill, on countertop surfaces near the waffle makers and on the bottom surface of the hood on the front prep line. White residue was observed on the storage racks inside the walk in cooler. CA Equipment and food contact surfaces must be cleaned and sanitized to prevent contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Mold was observed on the soda nozzles on the front prep line. Food debris was observed on the hot plate on the storage rack inside the kitchen and on the ice scoop. CA Equipment and utensils must be cleaned and sanitized to prevent contamination. COS The equipment and scoop was sanitized.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items stored inside the reach in coolers near the grill and kitchen door maintained cold holding temperatures above 41F. CA TCS food items must maintained cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The food items were discarded.

Proper hot holding temperatures — Inspector Note: A container of grits stored inside the steam well in the kitchen held hot holding temperatures at 121F. CA TCS food items must maintain hot holding temperatures at 135F or above. COS The grits were discarded.