WAFFLE HOUSE #337

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee on grill was switching between handling raw meat and cracking raw eggs with gloved hands, and then went to handling plates and ready-to-eat foods without washing hands in between. Employees must wash hands in between handling raw animal foods and handling ready-to-eat foods or clean plates. CDI - Employee educated on when to wash hands and he washed hands. REPEAT

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. Dish machine was only reaching 139F on EHS plate thermometer. Establishment must use sanitizer to sanitize dishes after washing and rinsing until dish machine is repaired. VR - Verification required within 3 days that dish machine has been repaired. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili and gravy measured 117-122F and 126-135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 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 Hydrated hashbrowns measured 45-49F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in freezer to cool. 0 pts. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water is dripping from top of reach-in cooler beside grill. Water was observed dripping in pan of ham. Do not store food under leaking water. CDI - PIC discarded ham and moved all food away from leaking water. 0 pts

4-501.11 Maintain equipment in good repair. Repair reach-in cooler that is dripping water. Also, doors to not close properly and gaskets are torn on doors. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee on grill put raw food and grill with gloved hands. Employee then discarded gloves and donned new pair of gloves and began working with RTE foods. Employees must wash hands between glove change when switching from working with raw animal foods to ready-to-eat foods. CDI - Employee educated on when to wash hands. 0 pts.

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. Dish machine only reached 155F on EHS thermometer. Dish machine must reach a minimum of 160F to adequately sanitize dishes. CDI - PIC noticed breaker was tripped from booster heater and he reset breaker and then dish machine was reaching 168F.. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Mushrooms, hand, chicken sausage, tomatoes, and lettuce not labeled with prep date in sandwich cooler. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC labeled items with prep date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Raw shell eggs held using TPHC were not labeled with start time. TCS foods held using TPHC must be marked with start time. CDI - PIC stated eggs were removed from temp control 20 minutes ago so he labeled that time on board.

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. Dish machine final rinse temperature was 151F. Ensure staff regularly monitor and test final rinse temperature of dish machine to ensure it has a final rinse temperature of at least 160F. CDI - Maintenance fixed dish machine and final rinse reached 167F before end of inspection. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of utensils and pans had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dishes with food residue moved to dish machine to be re-washed. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chili and gravy both measured 107-108F in hot holding well. PIC stated it began reheating 1.5 hours ago and these were cooled down in establishment last night. CDI - PIC turned hot well up to high and the gravy and chili both reached above 165F within 2 hours.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemical bottle observed on prep sink. Store toxic chemicals away from food preparation areas. CDI - PIC moved chemicals bottle to chemical storage shelf. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Hydrated hashbrowns measured 49-52F in sandwich cooler. PIC stated it was prepared 1 hour ago. Use ice bath or walk-in cooler/freezer to cool TCS foods after preparation. CDI - PIC moved hashbrowns to ice bath to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Clean low shelves and low cabinets on line. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Front handwashing sink is slow to drain. Repair sink so it drains properly. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee crack an egg and proceed to cook other foods without washing his hands. CDI EHS educated employee and he stopped and washed his hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a large amount of diced onions in the front handwashing sink. CDI employee cleaned and sanitized sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce and lemons above RTE foods in the WIC. CDI PIC moved unwashed produce to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle batter left on the counter at 53F. CDI employee discarded. 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 .

3-501.18 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 Observed an open gallon of milk past date mark. CDI PIC voluntarily discarded. REPEAT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles stored on the same shelf as single service containers. CDI PIC moved the containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths outside of sanitizer buckets. CDI Cloths put in buckets.

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 eggs above raw pork in the reach in cooler. CDI PIC corrected the storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed single service trays stored directly on top of hashbrowns in the prep top. CDI PIC moved single service trays.

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 final rinse at 137F. Maintenance arrived during inspection and stated that the heating elements are bad. Facility will use single service trays and utensils until dish machine is repaired. VR needed 7-20-24 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 Observed an open container of milk date marked for 8 days. CDI EHS educated PIC on proper date marking and she corrected date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle phone, then go to prepare food. CDI- Employee went to wash hands.

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 pork sausage stored over beef in the tall reach in 2. CDI- Sausage placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pots and utensils heavily soiled with old food debris in the drawers under the grill area. CDI- Items taken to be washed. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin housing clean utensils stored in drawer under grill. CDI- Bin taken to be cleaned.

4-501.11 Maintain equipment in good repair. Observed tall reach in shelves rusted. Replace

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 dish thermometer. Get dish thermometer

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 tall reach ins, drawers under the grill , roller cart in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in coolers and freezers in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets stored in dry storage rack with customer items. Observed employee food stored with customer items in tall reach in.

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. Observed employee drinks stored with and above customer food. Place drinks in designated area.

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 burgers and sausage stored over steak. CDI- Items placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over cooked ham in the tall reach in unit. CDI- Sausage placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed trap with several bugs on ceiling near prep sink. Remove trap.

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 tall reach in units, unit doors, cold drawers, prep top unit in nee of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored directly in same place as customer food. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser stored directly by single use dishes. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working without hair cover. CDI. Employee wore one. Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC replaced with new ones.

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 build up out of the RI cooler and ice machine. Needs to be cleaned. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed drain leaks on the floor. Needs to be repaired.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink at the back with no waste bin. CDI. PIC replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of dumpster outside to be open. Needs to be closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water leaks on the floor. Needs to be cleaned. Also observed build up on walls and ceiling above the poking line. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. CDI. PIC provided some.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working without hair cover. CDI. Employee wore one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in solution at concentration of 0ppm. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. 4-501.11 Maintain equipment in good repair. Observed water leaks in multiple equipments in the facility. Needs to repaired. REPEAT

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 build up out of the RI cooler and ice machine. Needs to be cleaned. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water leaks on the floor. Needs to be cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 eggs, hot holding at 118. CDI. Employee voluntarily discarded.

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 lettuce, tomatoes, mushroom, ham, cold holding in prep unit at temperatures above 41F. PIC voluntarily discarded. and unit placed out of service. Inspector with be back within 7 days to check on the unit.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working container of salt without a label. Needs to be labelled.

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 spoon stored in chicken container with handle laying on the chicken.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to hold food at right temperature.

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 build up out of the RI cooler. Needs to be cleaned. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed standing water under the dish machine. Needs to be cleaned.

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 no written procedure for responding to vomiting or diarrheal events.. CDI. provided PIC with one.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee carrying water from hand sink. CDI. Made a correction.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working without hair cover. CDI. Employee wore one. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working in the kitchen with the watch one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored directly on the table. CDI. PIC removed.

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 build up out of the RI cooler and ice machine. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed drain leaks on the floor. Needs to be repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water leaks on the floor. Needs to be cleaned.