Waffle House

Inspector's notes

Observed multiple cracked and broken floor tiles throughout the back kitchen area. Also observed holes in the wall and ceiling. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee using the same gloves to crack raw eggs and then grab clean dishes intended for plating and immediate service. Also observed employee remove their soiled gloves and reach into box of clean gloves without washing hands first. Discussed with person in charge (PIC) when to wash and also left guidance documents for coaching. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the coffee filters open and uncovered near the coffee maker behind the counter. Discussed with person in charge (PIC) that they need to be covered to prevent contamination. PIC put the coffee filters in a container at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager could not provide written policy for clean-up of vomiting and diarrheal Events. Written procedures for clean-up of vomiting and diarrheal events are required onsite at all times. Provided handout for the written policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed a stack of sliced ham, in the front grill line cooler at 44-47 deg f. discussed with manager. also top of the cheese stack at 44-47 deg f , pan slightly overfilled. manager re-arranged food panel sizes. 41 deg f established. please ensure rte/tcs is kept at 41 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

checked the towel sanitizer. noted at 0 ppm. discussed with manager drained and refilled. chlorine at 50 ppm established. corercted Corrective Action: Corrected at time of inspection.

Inspector's notes

An employee was observed drinking from a cup without a lid and straw in the back prep area. The manager was instructed that all employee drinks must have lids and straws. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hot water sanitizing dishwashing machine's maximum surface temperature was 150F, which was also measured with the establishment's high-temperature thermometer.

Inspector's notes

The outside enclosure for the dumpster and grease bin was heavily soiled. Maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee retrieve plates for immediate service to customers after touching raw meats and eggs while using gloves without removing the gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Advised PIC to have the grill cook interact only with raw animal proteins and soiled utensils while another employee working with ready-to-eat foods prepares dishes for customer orders to help reduce hand washing frequency while protecting plates from unintended contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 54*F in the prep cooler on the cook line when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 60*F including cut lettuce, tomatoes, ham, mushrooms and cheese. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC stated all foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection (See embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 54*F in the prep cooler on the cook line when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 60*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed wiping cloths stored in sani water containing 0ppm and 25 ppm sanitizer when measured with a chemical test strip. Observed hot water used to mix the sanitizer solution. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Advised PIC hot water may cause chlorine levels to sink below recommended amounts. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ------ In the reach in cooler between the grill and drink station, observed raw eggs on the top and second shelves stored above RTE foods such as milk, juice and pancake batter. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a steady leak from the food prep sink faucet while turned off. Advised PIC to repair/replace gaskets to fix leak prior to the next routine inspection and maintain all plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability ------ Observed eroded grout near the back door and ice machine causing water to pool. Observed loosened tiles held together at the corners with an application of rough concrete. Advised PIC to replace areas with grout prior to the next routine inspection so all surfaces are smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a heavy leak from the water connection beneath the hand sink in the back and a steady drip from the food prep sink. Observed roots growing from the foundation in between tiling. Repair plumbing, restore tiling and maintain the area in good repair. Correct By: Correct Prior To Next Routine Inspection