WAFFLE HOUSE #494

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizing chlorine solution testing 200 ppm chlorine. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Must be maintained at 50 - 100 ppm chlorine. COS: Sanitizing solution remade to 50 ppm chlorine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes running through dishwasher where final temp reached below 160F (sticker did not turn orange). 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: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC) COS: Dishes rewashed in 3 compartment sink and "out of order" sign placed on dishwasher.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pans stored as clean in visibly dirty drawers underneath grill of front food service. C/A: All food contact surfaces shall be clean to sight and touch COS: Pans removed and placed in 3 compartment sink of main kitchen.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Refuse area missing drain plugs in facility dumpster. C/A: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed in front food service, under grill, in dry storage drawers, multiple utensils and pans stored with debris and markings of food. C/A: All food contact surfaces shall be clean to sight and touch. COS: Utensils and pans removed from drawers and stored in ware-washing to be cleaned, rinsed, and sanitized.