Waffle House

Inspector notes: Observed cooked chicken sausage stored beneath raw eggs in reach-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed buildup of organic matter and food debris on storage racks inside of reach-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: At approximately 10:15 AM, observed cooked grits holding in the back steam table at internal temperatures between 129 - 130°F. Per PIC, grits were prepared and placed on the steam table at approximately 7 AM. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Upon entry, found wire rack of raw shell eggs above the cook line without any kind of time as a control documentation to indicate how long the raw shell eggs had been held out at ambient temperature. Per PIC, raw shell eggs had been out for approximately 20 minutes. PIC documented the date, start time and four hour hold period on the dry erase magnet for time as a control for the wire rack of raw shell eggs. Discussed the importance of documenting hold times for food items under time as a control with the PIC

Inspector notes: Observed unprotected non-shatter proof fluorescent bulbs directly above the steam table in the back of the kitchen. Lighting must be protected with shielding to prevent potential physical hazards from entering food or food contact surfaces. Correct prior to next routine inspection

Inspector notes: Observed organic matter build-up and scaling on the right interior wall (food contact surface) of the ice machine. Interior food contact surfaces of equipment must be cleaned at a frequency to preclude the accumulation of dirt, dust, debris and organic matter. Establishment must clean. Correct prior to next routine inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed high temperature dish machine in-use for customer food contact surfaces reaching only 131°F - 151°F on the plate contact surface with inspector min/max thermometer. Person in Charge (PIC) puck-type max thermometer was found to be non-functioning during the inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Instructed PIC to sanitize dishes at the three compartment sink until the high temperature dish washer could consistently maintain 160°F at the plate contact surface. Corrected at time of inspection