WAFFLE HOUSE #2074

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 2 separate reach in coolers with the condenser line leaking. The 3 door cooler had an ambient temperature of 50F which was cold holding TCS foods. CA: Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS- PIC voluntarily discard all TCS foods and maintenance arrived at the time of inspection and started to repair coolers.

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding above 41F. See * on inspection report. 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- PIC voluntarily discarded food items.

Nonfood-contact surfaces clean — Inspector Note: Trays containing coffee cups observed with debris present. The container utilized for storing lids exhibited minor debris accumulation. Drawers were observed with food debris. Prep top cooler lid observed unclean.CA: all food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee wash/rinse thermometer in hand sink. CA: A handwashing facility may not be used for purposes other than handwashing. Education provided to PIC regarding hand sinks only being used for hand washing and how to properly sanitizer thermometer in-between each food item. COS: Thermometer cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed drink nozzles with black build up. Observed ice scoop stored directly on unclean wall. CA: All food and nonfood contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. COS- nozzles and ice scoop were washed, rinsed and sanitized