Waffle House

Inspector's notes

Observed build-up of food debris under the shelves, alongside the coving of the wall and edges of food contact surfaces. Discussed cleaning frequencies in those areas. 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. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed rear hand sink to be loose on wall attachment. Please fix and re caulk and send photos to inspector. Correct By: Correct Prior To Next Routine Inspection

Core-5-401.11, C: Capacity, Drainage Observed open floor drain at 3-comp to be clogged at time of inspection, sewage did not back up into establishment. Manager released clog at time of inspection. 3-comp was filled to top and let drain to check. Advised manager to have entire plumbing serviced. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Upon entering establishment observed cookline employee crack raw eggs and put raw bacon on griddle for service. Resumed task. Discussed the need to wash hands between contaminating tasks with employee, employee removed all contaminated utensils and washed hands before resuming. Corrected Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers Observed chemical spray bottle with no label. Manager removed off premise at time of inspections. All chemical bottles must be identifiable. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed chili cooling with an internal temperature of 62*F degrees in a supplementary refrigerator on the cookline. Manager stated chili had been cooked and then cooled in an ice bath in the past hour. Stated that chili was removed from ice bath and placed in cook line refrigerator. Manager was instructed to move chili back to walk-in to achieve proper cooling time and temperature. Cooling items must finish cooling process in appropriate location. Before being moved to a cold holding unit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed gravy and chili hot holding in a unit between 108-120*F degrees. Instructed manager to reheat both items back up to 165*f to be maintained at 135*f. All hot held Temperature control for safety food items (TCS) in hot holding must be held at 135*f. Correct By: Corrected At Time Of Inspection

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 TCS food items such as cooked ham, sliced cheese, lettuce, canned mushrooms, sliced tomatoes cold holding between 47-51*f degrees on the open top cook line unit. Manager stated items had been in unit since 6 am. Manager discarded all items at time of inspection. All TCS food items must be held at 41*F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 a full rack of raw eggs placed in Time as a control designated area with no time written down. Employee moved eggs to refrigerator. After bringing to to the attention of the manager, manager stated that eggs had been placed out for approximately 1 hour and returned to the refrigerator. An Internal temperature of one of the eggs was taken and found to be at 56*f. Discussed with the manager the need to stick to there time as a control policy that is in place by waffle house, which included marking down time said item is pulled out and then left out and not to be be returned to refrigerator. Item is then to be discarded 4 hours after start time if any product is left over. Full rack of eggs discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed open top unit on the cookline holding TCS food items with a unit temperature verified with Min/max thermometer holding at 53.6*f degrees. All Equipment holding TCS food items must be able to maintain foo temperatures at or below 41*f. HVAC tech arrived to fix unit. Unit was able to hold 39.5*f at end of inspection. Correct By: Corrected At Time Of Inspection