Waffle House

Plumbing installed; proper backflow devices — Inspector Note: Observed pipe under 3 compartment sink leaking. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C)(r) System Maintained in Good Observed walk-in cooler is leaking and pooling water on cooler floor. Observed also wear, and tear leak from several kitchen equipment. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC has 10 days for repairs. . A plumbing system shall be repaired according to law; P and maintained in good repair. PIC has 30 days for repairs.

Physical facilities installed, maintained, and clean — Inspector Note: Observed cracks wall base at the back of the kitchen wall besides ice ice machine. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean: Good Repair. All physical facilities shall be maintained in good repair. PIC will repair within 3 days.

Insects, rodents, and animals not present — Inspector Note: Observed gap and opening underneath and on the side of the facility back door leading outside. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC instructed to fix within 10 days.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed my lack mold substance on the interior of the ice machine cover. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC advised to clean and maintain clean.

Personal cleanliness — Inspector Note: Observed employee with no hair restraint/beard guard cooking in the kitchen. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC provided hair restraint.

Nonfood-contact surfaces clean — Inspector Note: Observed kitchen equipment, counters, underneath cups, area surrounding toasters, and area surrounding make table with visible dirt and debris. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will clean and maintain clean.

Plumbing installed; proper backflow devices — Inspector Note: Observed walk-in cooler is leaking and pooling water on cooler floor. Observed also wear, and tear leak from several kitchen equipment. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC has 30 days for repairs.

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken wall base at the back of the kitchen wall going to walk-in cooler. Observed broken cooler door. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean: Good Repair. All physical facilities shall be maintained in good repair. PIC will repair within 10 days.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC advised to put together vomit kit or purchase one.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food particles in the interior clean coffee cups on the stand in the kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils: Equipment food-contact surfaces and utensils shall be cleaned. Instructed PIC instructed to wash and sanitize cups.

Proper date marking and disposition — Inspector Note: Observed ready-to-eat potentially hazardous food (sliced ham, tomatoes, and sauce in reach in cooking in the kitchen)held more than 24 hours not date marked according to earliest date of opening/preparation. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC advised to date mark ready to eat foods.