WAFFLE HOUSE #499

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on duty during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F while actively washing dishes. The highest temperature recorded was 140F. -CDI- A technician was already onsite during the inspection and was able to repair the dish machine. Once repaired it was able to reach 163F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans being stored in drawers under the flat top grill soiled with debris and residue while said to be stored as clean. -CDI- PIC placed them in the dish area to be W/R/S. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed metal container of chlorine sanitizer without proper labeling. EHS noticed where there was a label but has since faded away. Re-label the containers of sanitizer. REPEAT*** VR not required. (1 pt)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water available in the 3 compartment sink during inspection. -CDI- A technician was already onsite during the inspection and was actively fixing it. Hot water was made available at every other sink in the facility. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Drawers of metal containers storing utensils with grease and food debris build up. Flat Top grill grease catcher has a crack in it that is causing grease and debris to fall into drawers below contaminating the utensils stored clean below. *CDI - PIC removed containers of utensils from drawers and had employees wash, rinse and sanitize. PIC will store clean utensils in drawers further from flat top grill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 Metal containers of sanitizer without labels to easily and properly identify chemical substance. *CDI - PIC labeled items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - One metal container of sanitizer at a concentration below 50ppm. *CDI - PIC had employee refill sanitizer in metal container.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of plastic container To-Go lids stored directly on the floor in dry storage area. *CDI - PIC removed box from floor.

4-501.11 Maintain equipment in good repair. *Observed - Crack in flat top grill grease/debris catcher and Gaskets on right side doors of 4 Door RIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw, mechanically tenderized steaks stored above raw bacon in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple containers of grits and one of chili that were below 135F. CDI-PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one stack of sliced American cheese that was slightly over stacked in prep top. CDI-PIC voluntarily discarded cheese. All cold holding equipment is working as intended. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects during inspection. EHS suggested for PIC to get bug light to help capture pests.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons, onions, heads of lettuce stored above RTE ham in WIC and unwashed lemons stored above closed containers of gravy in RIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 2% milk and chocolate milk that were opened yesterday per PIC without a date label. CDI-PIC added date labels. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing smart watches while preparing and handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one container of wipes stored in 10 ppm chlorine.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use cutting knives for sandwiches stored in between prep top and the lid of prep top. PIC removed knives.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed trash dumpster with broken drain plug. EHS spoke with PIC about contacting garbage company to replace drain plug.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple handwashes of turning off the sink faucets without a clean barrier. CDI-PIC reeducated food employees and hands were rewashed.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at front and men's bathroom handwash station. PIC stated that new handwash signs were ordered, EHS provided signage as well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one container of grits at 112F at steamwell towards the back of the establishment. PIC stated that knob for had been incorrectly turned down to a lower temperature. Steamwells actively used in service had temperatures of 135F or above. CDI-PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in establishment during inspection. Back door was open upon arrival.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed fork stored with handle touching raw chicken inside raw chicken container. PIC removed fork and set it aside to be washed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat sanitizer strips when establishment uses chlorine sanitizer for sanitizing buckets. CDI- Another waffle house store brought chlorine test strips for this establishment during the inspection. EHS verified concentration of sanitizer with their own test strips. Test strips brought during inspection also properly worked. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no high temperature thermometer or high temperature stickers for dishmachine. CDI- Another waffle house store brought high temperature test stickers for this establishment during the inspection. EHS verified dish machine at 164F with their own dish plate thermometer. High temperature stickers brought during inspection also properly worked.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food build up on shelving and food debris on the bottom shelf of reach in furthest from the grill.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employees touch hair, nose, and ear and return to making waffles without washing hands. CDI PIC educated employees.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a container in hand sink. PIC educated employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed onions, lemons, and heads of lettuce above raw animal foods and RTE foods in WIC. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC cooking with watch on.

5-205.12 (A) A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. P . Observed a open ended hose attached to water outlet at can sink lying in a ditch outside. There is no backflow preventer on hose bib. CDi PIC detached hose from hose bib.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all lids open on dumpsters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employees cellphones on shelf with single service items. CDI Employees moved phones

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed cook not washing hands between changing gloves after cracking shelled eggs. CDI EHS educated employee on proper times to wash hands. REPEAT Points were not escalated because of different nature of the violation. -2

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes and cheese in prep top at 44 F. CDI PIC voluntarily discarded sliced tomatoes and cheese. - 0

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed a tray of shell eggs above the grill on TPHC without label. CDI PIC labeled tray. REPEAT - 3

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed three drawers under cook line with accumulation of soil residue. CDI PIC removed drawers for cleaning. REPEAT - .5

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to implement.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observe employee drink stored on counter at drink station by coffee station. CDI: drink was relocated.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed several employee washing hands then touching faucet handle with using barrier. CDI: education provided; hands were washed properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee report to work and come in and immediately start touching surfaces, single service items, and equipment without washing hands first. CDI: education provided; hands were washed properly.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temperature dishmachine not sainting properly. final rinse temperature recorded at 103F. CDI: Facility switched to using 3-comp sink for wash, rinse, and sanitizing dishes. Maintenance tech was called out for service. Compliance visit needed in 10 days to ensure dishmachine has been repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili in front hot well next to coffee cups and 4 door reach-in at5 127F. CI: chili was discarded. Observed two pans of grits in back hot well ranging from 120F - 127F. CDI: grits were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chili inside 4 door reach-in cooler that was made yesterday without a date. Observed gallon of 2% white milk and 2 half gallons of chocolate milk inside reach-in milk cooler without a date. CDI: products discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed times on eggs held on TPHC above grill not marked properly. Observed date and time from yesterday and information had not been updated. CDI: times and dates were corrected and documented. PIC could not locate proper procedures. PIC stated that he would contact other manager to locate procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bleach sanitizer in buckets with wiping cloths too strong above 200ppm. CDI: bucket was dumped and refilled with sanitizer at proper concentration. Observed wet cloths laying on counter surfaces while not in use.

4-501.11 Maintain equipment in good repair. Observed non compliant items 1 & 3 on transitional permit needing to be corrected. See permit for details.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris on shelving inside reach-in coolers. Observed inside all drawers below grill in need of cleaning to remove grease and food debris.

6-303.11 Provide required lighting intensity. Observed light switch broken and light out for walk-in cooler (non complaint item 2).