Waffle House #2168

Inspector notes: 1. Observed employee wearing gloves put raw pork chop and raw ground sausage on grill in front food service area, change gloves, and handle ready to eat food without washing hands. 2. Observed employee wearing gloves touch inside of visibly soiled trash compartment, adjust temperature knob of unit, change gloves, and return to preparing food at grill in front food service area. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling serv...

Inspector notes: 1. Observed scoop handle touching hashbrowns in prep top cooler along front food service area. 2. Observed fork handle touching raw chicken stored in middle RIC in front food service area. 3. Observed cup without handles stored in diced ham in middle RIC in front food service area. C/A: 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. Scoops without handles are not allowed to be stored in food or food ingredients.

Inspector notes: Observed several plates and coffee mugs stored facing up, exposed to contamination along upper shelving throughout front food service area. C/A: 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.

Inspector notes: 1. Observed pink and black accumulations along deflector inside ice machine in main kitchen. 2. Observed ice bin lids along front food service area soiled with black accumulations; observed walls of small ice bin soiled with black accumulation near steamtable along front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized.

Inspector notes: 1. Observed heavily soiled gaskets on cold holding units throughout front food service area. 2. Observed shelving in WIC in main kitchen with accumulated debris and dirt. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.