Waffle House

Inspector's notes

After running machine several times, in-use hi-temp mechanical dishwasher was only able to attain a maximum temperature of 110 degrees Fahrenheit as measured with min-max thermometer. 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. Person in charge (PIC) directed staff to re-wash, rinse, and sanitize recently cleaned dishes at 3-compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has written Time as a Public Health Control (TPHC) polict posted for raw shell eggs at cook line and did not time stamp in-use basket of raw shell eggs. Per person in charge (PIC), eggs were removed from refrigeration 15 minutes prior to inspection. PIC time stamped eggs according to the policy during the inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sealed bottles of ketchup and bags of dry waffle mix stored directly on the floor during the inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC directed employee to move items during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wall-mounted immersion blender used for omelette preparation, with visible food debris on the food contact surfaces at time of inspection. Per PIC, the blenders are only cleaned once daily. Discussed the importance of cleaning food contact surfaces at least every 4 hours. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 6 containers of waffle batter (48'-51'F) containing raw eggs and dairy, being stored in the walk-in cooler at time of inspection. Waffle batter was being stored in deep plastic tubs, more than 4 inches in depth, while lidded. Discussed the importance of maintaining all TCS items unlidded during the cooling process. Per PIC, the waffle batter was prepared from cold ingredients the day prior to inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no working light bulbs inside walk-in cooler and adjoined walk-in freezer. Discussed the importance of maintaining adequate lighting within walk-in coolers with PIC. Repair/replace light bulbs prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in-use scooper being used for the ice machine being stored directly in the ice machine with the handle in contact with the Ice. Discussed proper storage of in-use utensils with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caulking around hand sink in the men's restroom to be missing, cracked, or otherwise degraded, rendering the area neither smooth, nor easily cleanable. Re-seal prior to next routine inspection. 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 faucet at 3-comp sink to be protruding from the wall and unfastened at time of inspection. PIC stated that a work order had been filed to repair the fixture. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-501.112, Pf: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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.>>> Observed the high temperature dish washer on the cook line across from the flat top grill, registered at 145 degrees. Advised Person in charge (PIC) high temperature dish washer must reach 160 degrees F with in. PIC will not use it until maintenance comes in and fixes machine. Employees voluntarily directed staff to use disposable plates until the dish washer is fixed. PIC opted out of using three part sink. Reinspection scheduled 8/25/23 Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed a pan of diced ham in the cold holding top drawer under the prep table at 48 degrees F. PIC verified the pan had been there over night.. Embargoed the diced ham. Advised the PIC except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Observed raw eggs in a basket on a shelf above the grill. PIC stated that they have been there for 2 hours and utilizing time as a control on the raw eggs. Advised PIC the food has to be marked or otherwise identified to indicate the time and temperature control for safety (TCS) food removed from cold holding (41°F or less) and the time that is 4 hours past the point in time food is removed from that temperature. PIC marked on magnet near egg basket time when eggs were placed in basket and discard time. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.>>> PIC was unable to produce a thermometer to check the temperature of the high temp dish washer across from the grill flat top on the cook line. Advised PIC there shall always be a thermometer present at all times for a high temperature dish washer. Reinspection date scheduled 8/25/23 Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required>>> Observed a very long hose with a sprayer attached in the mop sink outside the back door with an atmospheric vacuum breaker on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Correct By: Corrected At Time Of Inspection