Waffle House #2036

Inspector notes: Observed items in the prep top, REF drawer, and side REF portions of the unit closest to the grill above 41F. (f) 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. EHS informed the PIC to place the items on an ice bath or adjust the thermostat of the unit.

Inspector notes: Observed bodily fluid kit with nothing inside except for a scoop and personal wear such as a hair net and body suit. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. The facility is to purchase a new kit with proper and adequate supplies.

Inspector notes: Observed employee health form present for only one employee on shift. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed the PIC of the need to have all staff read and sign the health reporting agreement; PIC is filling in at this location.

Inspector notes: Observed the prep top and all other refrigeration portions of the unit not maintaining temperature. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed the PIC of the need to adjust the thermostat or have the unit serviced. Facility is to refrain from placing items in the unit if it can not maintain temperature.

Inspector notes: Observed facility's need to wipe down all equipment (inner/outer portions) in the facility; bottoms of stored cups in storage trays encrusted with unknown material. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to routinely and thoroughly clean all equipment.

Inspector notes: Observed purse stored on drink storage rack in the back of the facility; black tumbler on the counter top located on the serving line. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the PIC of the need to create a designated area for personal belongings and that drinking is to occur from disposable cup with a lid and straw (must be stored away from food prep areas).

Inspector notes: Observed male cook working with a beard longer than 1/2 an inch and no beard guard. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed him of the need to wear a hair restraint for any hair longer than 1/2 an inch.

Inspector notes: Observed male cook working with a watch on his wrist. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed him that no jewelry is allowed on the hand/wrist except for a plain wedding band.

Inspector notes: Observed wiping cloths stored on racks and counters throughout the food prep line. (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible...

Inspector notes: Observed pack of raw bacon unwrapped stored within cardboard box within walk in cooler.

Inspector notes: Observed Water pooling at the bottom of each reach in cooler within facility.

Inspector notes: EHS observed incorrect label on container of sliced onions marked "chili" in leftmost RIC; unlabeled containers otherwise in RIC. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. EHS advised PIC to discard item.

Inspector notes: EHS observed food containers in leftmost reach-in with puddles of condensation/leaked water on lids from ostensibly malfunctioning unit. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and EHS advised PIC to keep food away from areas in RIC where water will not leak atop it until unit is looked at.

Inspector notes: EHS observed single-service trays/plates in racks above grill flipped service-side up. 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. EHS advised PIC to have items flipped or covered.

Inspector notes: EHS observed: -coffee pot dry storage reach-in encrusted with unknown material -bottoms of stored cups in storage trays encrusted with unknown material -underside of rightmost icebin on line with various stains, rust, etc. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues to be cleaned regularly. EHS advised PIC to have affected areas clean.

Inspector notes: EHS observed leftmost RIC with door gasket that does not permit door to seal; interior unit leaking water onto food. Good Repair. All physical facilities shall be maintained in good repair. EHS advised PIC to have gaskets replaced.

Inspector notes: EHS observed gap under rear door to parking lot sufficient to admit pests. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; EHS advised PIC to have guard installed.