WAFFLE HOUSE #622

Wiping cloths: properly used and stored — Inspector Note: OBSERVED WET WIPING CLOTHS STORED ON SHELF BEHIND SANITIZING BUCKETS AND ON CONDIMENT CART IN FRONT FOOD SERVICE AREA C/A: ALL WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION IN BETWEEN USES

Hands clean and properly washed — Inspector Note: OBSERVED SERVER HANDLING/ACTIVELY WASHING OFF DIRTY DISHES BEFORE LOADING THEM FOR THE DISH MACHINE, STAND BEHIND COOKS AND USE HER FINGERS TO SCRATCH EAR AND GRAB CLEAN PLATE OF BACON AND HAND TO CUSTOMER 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. **PIC INSTRUCTED EMPLOYEE TO WASH HER HANDS BEFORE PERFORMING ANY OTHER TASK; EMPLOYEE WASHED HANDS, HOWEVER, CUSTOMER TOOK PLATE

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED SEVERAL PANS AND UTENSILS STORED CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN BOTTOM DRAWERS UNDER FLAT TOP GRILLS AND GRILL IN FRONT FOOD AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC PLACED ALL PANS AND UTENSILS IN DISH AREA TO BE CLEANED AND SANITIZED

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility displaying inspection report from 2023 at the front door. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper cold holding temperatures — Inspector Note: Observed TCS foods distinguished by an asterisk (*) held above 41F, in the food prep/kitchen area. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded and replaced with items observed at 41F or below.