Waffle House #1172

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with black mold like substance on the interior surface. CA advised PIC to sanitize the ice machine and to set up a routine cleaning schedule.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher in front food service area not reach 165 degrees. CA: Advised PIC to hand wash all dishes until dishwasher serviced. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. 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); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws