Waffle House

Inspector's notes

Observed floor drain near prep table not draining properly and had standing gray water sitting in the drain at time of inspection. Facilities were onsite during inspection and was able to unclog the floor drain at time of inspection. Discussed with PIC about monitoring floor drains to make sure they are working properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main stationary rack high temperature dish machine with active warewashing with a maximum temperature of 135*F after 4 runs and after emptying and refilling the machine. 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) had a technician come to repair machine at time of inspection. Machine reached a maximum temperature of 164*F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation (2nd consecutive).

Inspector's notes

Observed main stationary rack high temperature dish machine with active warewashing with a maximum temperature of 152.6*F after 5 runs and resetting the machine. 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) relocated all food-contact surfaces to three-compartment sink area to be washed, rinsed, and sanitized with an approved concentration of chlorine sanitizer at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of cooked grits with an internal temperature of 124*F; person in charge indicated they did not know when it was made and voluntarily discarded the cooked grits. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: 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.>>>Observed an employee touching their neck and nose with gloves on and then immediately handling food on the grill. Discussed with the person in charge training staff to wash their hands after touching their face or body before handling food. Observed employee walk into restroom and then immediately put on gloves to handle food; discussed with employee washing their hands in the kitchen after coming back from the restroom even after washing their hands in the restroom. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following time/temperature controlled for safety foods with internal temperatures of 46*F - 50*F in the top portion of the refrigerated prep unit on the cook line: hydrated hash browns, canned mushrooms, sliced tomatoes, sliced American cheese, cubed/sliced ham. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated they took internal temperatures this morning around 06:45 am and all time/temperature controlled for safety foods were 41*F and below (~4 hours before inspection). Person in charge willingly discarded of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

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 the following time/temperature controlled for safety foods with internal temperatures of 46*F - 50*F in the top portion of the refrigerated prep unit on the cook line: hydrated hash browns, canned mushrooms, sliced tomatoes, sliced American cheese, cubed/sliced ham. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated they took internal temperatures this morning around 06:45 am and all time/temperature controlled for safety foods were 41*F and below (~4 hours before inspection). Person in charge willingly discarded of the foods listed above. A technician came in and the unit had an observed ambient temperature of 39.2*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. *6TH CONSECUTIVE VIOLATION* Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects in the establishment. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-inspection 03/01/24. Correct By: Correct Prior To Reinspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens>>>Observed clean towels stored directly on the floor. Person in charge was informed clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition; this items should be stored in a clean location at least 6 inches off of the ground. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed outside of ice machine with rust and metal peeling. Equipment must be in good repair, proper adjustment, and easily cleanable. Establishment must repair/replace the outside of the unit. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed two wiping buckets with chlorine sanitizer with a concentration of 200+ ppm. Person in charge diluted the buckets to 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the following time/temperature controlled for safety foods in the refrigerated drawers of the sandwich unit on the cookline with the following internal temperatures: American cheese slices (46*F) and diced/sliced ham (48*F). The measured ambient temperature of the refrigerated drawer using a min/max thermometer was 47.6*F; the measured temperature of the reach in portion of the same unit using a min/max thermometer was 45.6*F; observed ice encasing the condenser of the unit. Person in charge indicated the foods listed above may have been in the unit for more than 4 hours and voluntarily discarded of these foods. Person in charge indicated they have a technician coming to fix it today but they will also replace the unit due to it's history of not being able to hold time/temperature controlled for safety foods at 41*F and below. The waffle mix (made with eggs) was also observed in the unit but it had an internal temperature of 41*F; person in charge indicated they may adjust their time as a control policy to include the waffle mix. The top portion of the unit is holding time/temperature controlled for safety foods at 41*F and below. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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 the following time/temperature controlled for safety foods in the refrigerated drawers of the sandwich unit on the cookline with the following internal temperatures: American cheese slices (46*F) and diced/sliced ham (48*F). The measured ambient temperature of the refrigerated drawer using a min/max thermometer was 47.6*F; the measured temperature of the reach in portion of the same unit using a min/max thermometer was 45.6*F; observed ice encasing the condenser of the unit. Person in charge indicated the foods listed above may have been in the unit for more than 4 hours and voluntarily discarded of these foods. Person in charge indicated they have a technician coming to fix it today but they will also replace the unit due to it's history of not being able to hold time/temperature controlled for safety foods at 41*F and below. The waffle mix (made with eggs) was also observed in the unit but it had an internal temperature of 41*F; person in charge indicated they may adjust their time as a control policy to include the waffle mix. The top portion of the unit is holding time/temperature controlled for safety foods at 41*F and below. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 10/23/23. *5TH CONSECUTIVE VIOLATION* Correct By: Correct Prior To Reinspection