WAFFLE HOUSE #2168

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes, diced ham, and waffle batter cold holding above 41F in prep top cooler in front food service area. CA: When cold holding, TCS food items shall be maintained at 41F or below. COS: Waffle batter was discarded. Tomatoes and ham were prepared an hour ago and allowed to be put on time to be discarded at 12:15PM.

In-use utensils: properly stored — Inspector Note: 1. Observed scoop handle touching hashbrowns in prep top cooler along front food service area. 2. Observed fork handle touching raw chicken stored in middle RIC in front food service area. 3. Observed cup without handles stored in diced ham in middle RIC in front food service area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. 2. Scoops without handles are not allowed to be stored in food or food ingredients.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several plates and coffee mugs stored facing up, exposed to contamination along upper shelving throughout front food service area. C/A: 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.

Hands clean and properly washed — Inspector Note: 1. Observed employee wearing gloves put raw pork chop and raw ground sausage on grill in front food service area, change gloves, and handle ready to eat food without washing hands. 2. Observed employee wearing gloves touch inside of visibly soiled trash compartment, adjust temperature knob of unit, change gloves, and return to preparing food at grill in front food service area. 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 P 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: All employees washed hands.