Waffle House #1077

Food separated and protected — Inspector Note: Observed a box of raw steak stored above tomatoes in the walk in cooler. PIC corrected on site. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean dishes in the drawers below the grill and stove in need of cleaning due to an accumulation of old food build up. 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. Pf.

Proper date marking and disposition — Inspector Note: Observed ham, sausage, and opened gallons of milk stored in the reach in cooler on the hot line without a preparation or expiration date. All food items have a maximum of 7 days with day one being the first date of preparation. Anytime milk is opened then it has to have a date mark indicating the day it was opened and it has 6 days afterwards to be used. PIC added a date to the milk (COS).

Food properly labeled; original container — Inspector Note: Observed (2) containers of chocolate milk stored in the reach in cooler with an expired date of 10/13/25. PIC discarded the milk (COS).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed plates and bowls stored on the hot line not inverted to protect from contamination. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, 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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the gasket broken on the reach in cooler next to the flat top grill. The door is not closing properly and the gasket must be repaired immediately. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the vent (blower) in the reach in cooler by the flat top grill in need of cleaning due to a thick accumulation of build up. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Plumbing installed; proper backflow devices — Inspector Note: Observed several reach in coolers on the front end of the facility with condensation leaks (reach in cooler with packaged juices and 4 door reach in cooler (water being caught in a bucket)). The coolers will need to be repaired and checked to see if a drain line is clogged. Condensation leaks can cause contamination to food items. Observed the faucet in the women's restroom loose and in need of resealing to the sink. 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.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the toilet in the men's restroom with a black residue on the seat.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in the walk in cooler in need of cleaning due to debris and knives underneath the shelves.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the lid over the drink machine ice on the hot line in need of cleaning due to a black substance. Observed clean dishes in the drawers below the grill and stove in need of cleaning due to an accumulation of old food build up. Observed the bulk ice machine with an accumulation of black and pink mold-like build up. All food contact surfaces should be clean to the site and touch (Repeat). 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. Pf.