Waffle House #1551

Violations (3)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; Cookline Observed PIC move raw sausage from the reach in refrigerator to move it to the grill. He then disposed of his glove and put on a new one before touching the utensils used to cook hashbrowns. PIC stated that he knew he had to wash his hands in between handling raw eggs and RTE food but did not know he had to wash his hands in between glove changes for sausage and ready to eat food.

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make unit next to grill Observed tomatoes, cheese, ham, and cubed ham above 41F. PIC stated the items were moved there within the last 3 hours. Ambient thermometer was put in the make unit and reached a temperature of 38F. There were gaps observed between the food containers in the make unit.

  Time Temperature Control for Safety Food (TCS Food)

• 6a7a14f6-8188-436d-b926-342ae36e24e8

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Container for cookware under the cookline was clean upon inspection. Observed coffee cups and trays used to hold coffee cups stored as clean have debris and residue on them. Person in Charge (PIC) stated that it could have been spillage from the tea dispenser next to them. Ensure coffee cups stored as clean. Clean trays and ensure coffee cups stored as clean are free from risk of debris within 10 days. Four violations of the same good retail practices within six routine or re-inspections may result in a Probationary status.

  Proper Use of Utensils