Waffle House

Inspector's notes

Observed cookline chef handle raw bacon and raw sausage patty, change gloves and continue cooking with clean food contact surfaces. Then observed same chef crack raw shell eggs, handle clean cook wear, then change gloves and handle cooked sausage patty on too customer plate. No hand washes were conducted between contaminating activities. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use high temperature dishwasher with a final rinse temperature of 141*f via min/ max thermometer. Machine was ran three times, temperature would not raise. Technician called onsite to fix machine. Temperature restored to 160*f. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Corrected at time of inspection.

Inspector's 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. Corrective Action: Correct prior to next routine inspection.

Inspector's 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.

Inspector's 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's 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's 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's 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.

Inspector's 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's 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's notes

Establishment could not produce a functioning food probe thermometer for measuring cooking/holding temperatures. PIC provided a non-functioning probe thermometer during the visit. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Correct prior to re-inspection. Re-inspection scheduled for 10/17/2024.

Inspector's 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's notes

Observed that the maximum temperature in the high temp dishwasher was 154.4, less than the required 160F . PIC called for service at the time of this inspection. Will use the chlorine in the 3 comp sink to sanitize until repair is ware washing machine is complete. Corrective Action: Corrected at time of inspection.

Core-6-101.11, C: Surface Characteristics-Indoor Areas. Sections of floor grout missing from around pipes underneath dish wash area creating large gaps with excessive water pooling in gaps. Materials for indoor floor, wall, and ceiling surfaces must be made of smooth, durable, nonabsorbent and/or easily cleanable materials and/or constructed of proper materials. Repair/replace as necessary. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation. Wiping cloths stored in container of bleach and water measuring at 0 ppm. Employee remixed bleach water to 75ppm. Discussed importance of checking chemicals used in facility. Correct By: Corrected At Time Of Inspection