Waffle House #2402

Inspector notes: Observed employee drying plates with a paper towel after coming out of the dish machine. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed PIC that items are to be air-dried; PIC informed employee.

Inspector notes: Observed facility's need to clean dust from ceiling ducts, debri/spills under equipment on the serving line; spills in the walk in cooler. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.EHS informed the PIC of the need to clean.

Inspector notes: Observed opened red bull can stored on light switch box; red bull and coffee cup stored in REF above facility items. (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 that personal items are to be stored separate to prevent contamination of facility items and that drinking is to occur from a disposable cup w/ lid and straw(also to be stored away from food prep...