Waffle House #1125

In-use utensils: properly stored — Inspector Note: Observed knife stored in between prep top cooler, where food debris is visible. 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.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency. C/A COS: PIC removed knife.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple employee food items stored in RIC with restaurant food. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. C/A COS: PIC removed food items and designated food space for employee storage.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple employee food items stored in RIC with restaurant food. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. C/A COS: PIC removed food items and designated food space for employee storage.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed high temperature dishwasher not reaching appropriate temperature- Required Final Rinse Temp 180F. 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: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); (ii) For all other machines, 180ºF (82ºC). C/A: Have dishwasher serviced, use three compartment sink until dishwasher is serviced.