Waffle House

Hands Clean and Properly Washed

PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed an employee crack raw eggs into a bowl and dump the bowl into a pan on the grill. The employee changed gloves without washing hands and went to handle ready to eat waffles. Employee was corrected and discussed when to wash hands with the PIC and employees. When changing tasks from handling raw proteins to handling ready to eat foods, hands must be washed prior to dawning new gloves. Discussed the possible contamination risk on the handles of the pans and spatulas that were touched after cracking eggs and prior to changing gloves. Discussed ensuring that anywhere that has been contaminated with raw egg bacteria does not cross contaminate ready to eat foods. Predefined Comment: 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.

Priority

Proper Hot Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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. Addl Notes: In the hot holding, steam unit in the back of house observed a pan of grits holding between 114*F and 140*F. The water in the steam unit was low and was unable to hold the top portion of the grits above 135*F. The water was 148*F and the unit appeared to be working properly. All TCS foods in hot holding must remain above 135*F or above throughout. Grits had been in the unit over 2 hours and were embargoed. Predefined Comment: 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