WAFFLE HOUSE #705

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container of sausage gravy and container of chili hot holding uncovered in steam well by soda dispenser. CDI - PIC covered containers. - 1 - REPEAT

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed ice bucket stored on wall by ice machine top up. Store bucket inverted so that it can drain between uses and is protected from contamination. - 0.5 -

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer at pre rinse sink stored in the sink. No back flow prevention device was observed. CDI - PIC placed sprayer above flood rim.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door on outside trash dumpster open. Keep closed to limit accessibility for insects/rodents. - 0.5 -

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container of sausage gravy and container of chili hot holding uncovered in steam well by soda dispenser. Observed urn of sweet tea uncovered. PIC covered containers.

4-501.11 Maintain equipment in good repair. Observed 4D RIC in service area not working. Observed damaged flooring in WIC. Observed ice buildup on compressor fans in WIF. Repair/replace damaged flooring and equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall tiles missing/broken in area above broken 4D RIC. Observed torn/broken ceiling tiles in dry storage area. Observed low/missing grout in tiled area under 3-comp sink. Per PIC, building is scheduled for a remodel. Repair/replace damaged floor, wall and ceiling areas. -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 food debris buildup on WIC floor and under equipment in serving area.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at rear handwashing sink near three compartment sink. CDI - Handwashing signage was provided by regulator. -REPEAT- -2 points-

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 ground beef and raw ground sausage stored above beef steak and pork chops in reach in cooler. CDI - PIC corrected storage order. -0 points- 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 sliced tomatoes, sliced ham, and cut iceberg lettuce cold holding at temperatures between 47F and 55F in flip top cooler. Sliced tomatoes and sliced ham were in shallow pans while iceberg lettuce was overstacked. CDI - PIC exchanged shallow pans for deep pans and reduced volume of iceberg lettuce. Items were placed in reach in cooler to cool to 41F or less. PIC has been advised to conduct frequent temperature checks of cold/hot holding equipment and TCS foods. -REPEAT- -1.5 points- 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 .

3-304.12 (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 kitchen knife stored in crevice between flip top cooler and cold holding equipment. Store utensils on clean portions of food preparation tables or cooking equipment. -0 points-

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 food build up and resudes on floor of walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed PIC unable to provide written procedures for v&d cleanup. CDI- EHS provided handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked by cart. CDI- PIC removed cart from area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used to fill containers. CDI- EHS discussed handsink usage with PIC. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at front handsink. CDI- EHS provided sign for handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of plates above grill with food debris, pans and utensils below grill with liquid and food debris accumulation, and stack of long plates above flip top with food residue accumulation all stored as clean. CDI- PIC had all items removed to be w/r/s. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed gravy stored in 4D RIC temping above 41F. CDI- PIC voluntarily 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 milk held in 4D RIC expired on 3/12. CDI- PIC voluntarily discarded. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed raw shell eggs held on TPHC held longer than 4 hour hold time. CDI- PIC voluntarily discarded items and updated hold time.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed three containers holding chlorine solution over 200ppm. CDI- PIC removed all containers to be refreshed and diluted. EHS confirmed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment cracked open during entire inspection. PIC stated facility received produce delivery in the morning. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at back of facility. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed floor of WIC damaged in need of repair, gaskets on each door of 4D RIC in disrepair, and standing 3D RIC in the process of being repaired or replaced. EHS will visit facility to assess updates on unit’s repair or replacement. Items will be stored properly in other CH units until unit is back working properly.

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 shelving used to store equipment on cook line with food debris accumulation, area under grill with heavy liquid residue accumulation, and bottom of 4D RIC with heavy food debris accumulation. Increase cleaning frequency.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights over grill area unshielded.

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- *Observed - Food employee handle soiled wash cloth and grab clean spoon to stir cooling chili. *CDI - EHS informed PIC then PIC informed food employee and had food employee perform proper handwash before handling any food prep.

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 required rinse cycle temperature of 160F. Recorded temperature of 148F. EHS informed PIC to wash, rinse and sanitize all dishes using 3-comp sink. A Verification visit will be conducted within 72 hours to verify that violation has been corrected and equipment is repaired. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies throughout facility. Observed back door cracked open. Establishment staff should work on keeping this door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of waffle mix on the floor *CDI - PIC placed box of waffle mix onto cart storing it 6 inches off the ground *REPEAT* 3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - Ice tray and Ice Machine left open exposing ice to possible contaminants *CDI - PIC closed equipement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in container without a label. CDI. PIC labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth in solution at 0ppm chlorine. CDI. PIC changed the solution. Repeat

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 single use items stored directly on the floor in the WI freezer. CDI. PIC removed. 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 RI coolers in need of cleaning. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the dumpsters open at the back.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink and food stored through out the facility. CDI PIC moved employee drink and food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored directly in front of hand sinks. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of milk and ham in the RI, at temperatures above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the back of the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored by hand sink, directly on the floor. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths outside of sanitizer wells. CDI PIC put them in the sanitizer wells. Repeat

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 single use dishes stored with employee stuffs on them. CDI. PIC removed.

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 thermometer in the facility without batteries. CDI. PIC ordered 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 non food contact part of inside ice machine, RI coolers 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 build up on vents in the facility. Needs to be cleaned.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE packaged food in WIC. CDI PIC corrected storage order. REPEAT Points not escalated due to improvement in violations. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cartons of hash browns above 41F in back reach in cooler. Observed 3 packages of ham in prep drawer above 41F. hashbrowns and ham were put in coolers yesterday. CDI PIC voluntarily discarded hashbrowns and ham. REPEAT 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 .

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 wrong time on board for eggs held on TPHC on cook line. CDI PIC corrected time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of glass cleaner hanging above single-service use items. CDI PIC moved glass cleaner.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths outside of sanitizer wells. CDI PIC put them in the sanitizer wells.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink and food on reach in cooler with milk. CDI PIC moved employee drink and food.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front HS. CDI-PIC provided soap. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon and sausage over RTE hashbrowns. CDI-PIC and EHS moved raw items to the bottom shelf. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chili with no DM, PIC thinks it was made from yesterday but is not sure. CDI-PIC voluntarily discarded. REPEAT. Only half points due to it only being 1 item.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open. PIC said they were cleaning the waffle irons. This back door has been open during several inspections. EHS explained keeping the back door open can lead to insect harborage and they need to keep it closed. CDI-PIC closed the back door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at the front being used for filling up sanitizer containers. The only other sink they have for filling water is in the back. This sink is constantly used for things other than handwashing, dumping, filling. EHS explained this is only for handwashing. Talked with their DM and they plan on adding another faucet at the front to allow employees to use it for dumping and filling. Due to the high number of violations this will be a VR REQUIRED 8/13/2022.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken placed behind raw ham in a pull out drawer. CDI-PIC voluntarily discarded ham and will keep the chicken by itself. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed onions over RTE cheese and packaged food. CDI-PIC moved onions to the back .

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed the dish machine only reaching 144F, then it steadily decreased down to 139F. PIC voluntarily closed. VR REQUIRED 8/13/2022.

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 gravy and chili below 135F in the back. PIC said they only have 1 steamwell because the other ones are broken or leaking (it was set at 3, which is a low setting) The gravy and chili were double stacked, not directly touching the water. CDI-PIC voluntarily discarded food.

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 stand up cooler in the back holding at 45F, the front holding at 41F ambient air. All food was over 41F. Cold drawer (the one underneath the prep cooler) was holding food at 45F-the prep unit has a large block of ice blocking the fans underneath and possibly causing issues with the cold drawers-the prep unit on top was ok but it getting heavily iced around the edges. Facility has closed due to large number of equipment violations. All TCS foods were voluntarily discarded VR REQUIRED 8/13/2022.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Obserevd gravy and chili made from last night (said PIC,) with no DM. CDI-PIC voluntarily discarded due to temperature violations.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed only 1 container of sanitizer for cleaning near the coffee station, the water had soap inside and bleach. It was not reading correctly. CDI-PIC changed container and added fresh bleach water that read 50PPM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door open and the flies coming in, they do have a plastic screen to help. No fly fan located at door. PIC said they do this because the AC isn't working in the back.CDI-PIC closed back door.

4-501.11 Maintain equipment in good repair. Observed two stand up coolers, 1 cold drawer- holding food above 41F-top building up ice, 1 steam well leaking, and the dish machine not getting above 135F. A/C not working in the back. Gasket at the stand up cooler. Sprayer hose leaking.

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 temp thermometer or test strips. VR REQUIRED 8/13/2022

6-303.11 Provide required lighting intensity. Observed no light in the WIF-it flashes but then it shuts off. Another light needed for the back dry goods area.