Waffle House

Wiping cloths: properly used and stored — Inspector Note: 12C.Wiping cloths chlorine sanitizing solution not at the proper minimum strength. Manager corrected during the inspection.

Nonfood-contact surfaces clean — Inspector Note: 15C. Observed exterior surfaces of ice machine in need of cleaning giving special attention between door and frame.

Hot and cold water available; adequate pressure — Inspector Note: 16A.Hot water supply not maintained at the proper temperature at three-compartment sink in kitchen.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed bowls and plates not stored inverted or in such a way to allow for proper air drying. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris accumulation around lip of prep-top cooler. Please clean and sanitize the area. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed debris accumulation on pan stored in drawers below grill. Manager placed items to be washed. 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.

Toxic substances properly identified, stored, used — Inspector Note: Observed bottle of Pine Sol stored directly on top of salt in dry storage area. Manager moved item. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P