Waffle House

Inspector notes: Observed working bottle of stainless steel cleaner above the 3-compartment sink without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge placed a label on the spray bottle.

Inspector notes: Observed time/temperature control for safety food (raw shelled eggs) held using time as a public health control with an expired discard time of 2:00PM. 1. Except as specified under paragraph 4 of this subsection, 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 that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/...

Inspector notes: Observed several TCS food items in the reach-in cooler in the main kitchen area holding at temperatures greater than 41*F (see temp log). 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. Person in charge voluntarily discarded food items.

Inspector notes: Observed high-temperature sanitizing dishwasher not reaching 180*F required for sanitization. Color-changing test strip did not indicate color change, and the temperature gauge for the final rinse temperature read 168*F. Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spra...

Inspector notes: Observed sliced tomatoes cold olding at 42*F in the main kitchen prep top cooler. Observed several food items in the main kitchen reach-in cooler cold holding above 41*F (see temp log). 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. Person in charge moved food items to another cooler to ensure the food reaches 41*F within the allotted time.