Waffle House #1100

Inspector notes: Observed city ham, waffle batter, and chocolate milk holding above 41*F in the front service area. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager discarded the ham and the waffle batter, the chocolate milk was placed on ice to cool down (4 hour window was not expired)

Inspector notes: Observed an employee not apply hand soap when washing hands. Observed another employee apply soap and immediately rinse hands under water CA: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorousl...

Inspector notes: Observed Sliced cheese, Cut Lettuce, City Ham, cold holding above 41* in the prep top cooler in the main kitchen Observed sliced cheese, raw steak, raw chicken cold holding above 41* in the walk in cooler in the main kitchen. CA: All TCS foods cold holding should be maintained at 41*or below COS The PIC discarded all the items that were out of temperature.

Inspector notes: Observed sliced cheese, cut lettuce and city ham being held using time as a public health control with no time marking or written procedure in prep top cooler in main kitchen. CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Food shall be properly marked to indicate time it was taken from temperature control COS: Food discarded