Nana's Chicken & Waffle

Contamination prevented during food preparation, storage, display — Inspector Note: Also observed several bags of batter that contained a mold like substance on the outside of the packaging. PIC corrected on site by discarding. Also observed uncovered pitchers of water stored in the bar area. The bar area contained several small flies that could potentially contaminate the water. PIC corrected on site by covering the water.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer buckets at 0 ppm of Chlorine sanitizing solution. PIC corrected on site by remaking the sanitizer buckets. Once corrected, all sanitizer buckers were observed at 50 ppm,

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed current food permit and inspection report not posted properly in public's view. This is the third consecutive violation. As a result, the food permit is subject to suspension. Please ensure that your current food permit and inspection reports are posted behind the host/hostess stand between 5-7 feet from the floor. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

In-use utensils: properly stored — Inspector Note: Observed utensils stored in stagnant water in the food preparation area. The water was at 70 degrees F. PIC removed the utensils (COS). Also observed a broker wire basket skimmer. PIC corrected on site by discarding. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). General Comments:

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed rust build up on shelves in the walk in cooler. PIC will replace shelves by 11/21/25. Also observed broken containers used to store utensils. PIC also corrected on site by discarding containers. Bottom of the preparation table must be raised 6 inches above the floor in the kitchen area.

Physical facilities installed, maintained, and clean — Inspector Note: Observed quarry floor tile in the kitchen area must be regrouted. The floor grout is creating stagnant water. Floor tile must be regrouted by 11/21/25. Floor drain and cabinet in the bar area must by cleaned by 10/22/25. Build up observed is causing a small fly issue.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed dust build up on the vent in the women's restroom. The vent must be cleaned by 10/22/25.

Insects, rodents, and animals not present — Inspector Note: Observed a lot of gnats/drain flies underneath the cabinets at the bar. Pest Control will need to come treat the facility by 10/25/25 to control/eliminate the presence of drain flies/gnats. Please keep a copy of all reports from pest control.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinks improperly stored in the food preparation area with single service articles and above clean dishes. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher at 10 PPM chlorine and dishes were being washed. Instructed PIC to prime the machine and test the concentration before washing dishes. PIC will contact Ecolab. PIC will temporarily use the dish washer for washing dishes only. The three compartment sink will be used to sanitize dishes. PIC will email a completed work order to [REDACTED EMAIL] once the dish machine is repaired. PIC will contact our office by 10/23/25. Also observed the can opener and ice scoop holder contained build up. Several dirty dishes were stored with clean dishes in the dish storage area.