WAFFLE HOUSE #2096

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stored upright above the grill without being covered or inverted. C/A 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. COS: EHS explained to the manager what are the best options for covering the dishes

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the main outdoor waste container with a missing drain plug. C/A Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place COS: Facility must replace the drain plug

Hands clean and properly washed — Inspector Note: Observed employee coming from outside after smoking and went to clean the table, after that she went on to serve food for the customer without washing her hands. Observed the same employee coming out from the restroom going into the kitchen, washing her hands for less than 5 seconds that she grabbed a cup to drink water from. 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: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (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;P COS: Employee re-washed her hands

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed fire suppression nozzles with accumulation of grease build-up. C/A Nozzles need to be cleaned periodically to prevent grease from dripping down and contaminate the food COS: Manager cleaned the nozzles

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice bin in the main kitchen with black residue mold looking inside near the chute of the bin. Ice is being used for cooling and drinking. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Facility has 3 days to correct the violation