Waffle House #1156

Inspector notes: Upon arrival, observed raw shelled eggs stored above grill without notating the discard time for the eggs. CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control COS: The PIC noted on the label the discard time when investigators began inspection.

Inspector notes: Observed temperature of waffle batter (eggs were in the batter) was 56 F in main kitchen reach-in cooler. CA: 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. COS: PIC voluntarily discarded batter.

Inspector notes: Observed that handwashing sinks did not provide hot water. Management explained that the water heater was not functioning because the pilot light was out. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: PIC set up temporary handwashing station with hot water. Water heater was repaired during inspection, and investigators verified that hot water was available at each sink.

Inspector notes: Observed black organic growth in ice machine. CA:(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. Advised PIC to burn ice, clean and disinfect ice machine

Inspector notes: Observed frost build up in prep top cooler. CA:Good Repair and Proper Adjustment. Advised PIC to defrost and clean the unit as needed and ensure the door gaskets are sealing properly. 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.

Inspector notes: Observed food debris in cooler and cabinet where trash can is stored. CA:Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC cleaned out both areas.

Inspector notes: Observed expired food permit posted. Updated food permit must be posted.

Inspector notes: Observed food debris and liquid from food contents on base of reach in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed raw bacon, pork sausage, and beef patties stored uncovered in reach in cooler. Advised PIC that foods shall be stored covered to protect from cross contamination. COS PIC covered items.