WAFFLE HOUSE #61

4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, sliced cheese and sausage patties stored in prep top/low RI to be cold holding above 41F. Diced ham was overstocked and PIC mentioned having it out before EHS arrival. Sliced cheese was over stacked. PIC moved half of the cheese into another pan on the prep top to get it below the fill line. EHS checked cheese at end of inspection which had gone down 6 degrees in temperature in 30 minutes. PIC stated she would monitor temperature and throw it in the walk in if necessary. CDI- PIC voluntarily discarded dices ham and sausage patties. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; fewer portions of TCS food were observed above 41F and no repair or service of cold holding equipment was required. r 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 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) Observed hashbrowns in the WIC date marked 9/2- 9/8 and chocolate milk in the RIC without a label. CDI- PIC voluntarily discarded the hasbrowns and added a label to the chocolate milk with the correct 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 - Observed one (1) bin of eggs placed at TPHC holding bin with no charted time at start of inspection. CDI - PIC wrote proper time for newly placed eggs (11a to 3p) at start of inspection. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies in the back of the kitchen. Increase pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the cutting board of the prep table. CDI- Wet-cloth was moved to a bucket containing soiled rags.

4-501.11 Maintain equipment in good repair. Observed gasket along the door of the low RIC to be torn. Currently not affecting the units cold holding ability. Recommend repairing before it affects the units cold holding ability.

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 a build-up of debris along the gaskets, handles and inside of the the RICs. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Ensure doors remain closed at all times.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed rear area handsink at start of inspection with one (1) metal pan in basin and no paper towel available. CDI - PIC removed pan to warewashing and provided paper towels for dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (grits in rear kitchen steamer 2 and grits at stove area) holding below 135F. CDI - PIC voluntarily disposed of out of temperature grits. 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 multiple approximately six (6) TCS food items in cooler line and cooler drawers (I.E. diced tomatoes, mushrooms, diced ham, RTE sausage) and approximately five (5) bins of raw animal foods (sausage, pork chops, chicken breasts, steaks) in raw animal foods RIC above 41F. Ambient thermometers of both units displayed temperatures above 41F. CDI - PIC adjusted temperature gauge of cooler line unit. Facility repair personnel adjusted raw animal foods RIC to begin cooling correctively. EHS observed ambient temperatures of units at 41F prior to end of inspection. 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 .

3-501.19(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 one (1) bin of eggs placed at TPHC holding bin with previous time chart (5:32a to 9:32a) at start of inspection. CDI - PIC erased previous time chart and wrote proper time for newly placed eggs (11a to 3p) at start of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC at start of inspection with watch on while handling food (cooking and plating meals.)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) labeled sanitizer bin at counter with wiping cloths at 0 ppm chlorine. CDI - Food employee rotated sanitizer to be dumped and placed wiping cloth in used linens bin.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed one (1) stack of recently cleaned utensils (plastic cups) stored at clean side of dish machine stacked while wet. Separate cleaned dishes to allow for proper air drying.

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 one (1) unopened box of single service articles (to go cups) on the floor. Per conversation with PIC, single service articles had been delivered on morning of inspection.

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- Observed container of waffle batter with no date marking label. CDI - PIC unsure of when batter was made and voluntarily discarded item. 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 .

-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 food debris build-up and liquid spills in bottom of cook line reach-in coolers. PIC to address cleaning frequency of coolers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed onions being cut without gloves being worn. PIC instructed employee to wear gloves when preparing food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 registering 144F-156F. PIC to use 3 compartment sink for sanitizing until dish machine is repaired. Verification required. 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 below 135F. Products 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 .

4-501.11 Maintain equipment in good repair. Dish machine not reaching proper temperatures.

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 some food debris build up inside reach ins. Improvement since last inspection. No points deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed a drawer of spoons, spatulas, and whisks with food debris build up and said to be clean. CDI- PIC instructed to wash all items prior to next use. 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 ice machine with minor dark and pink build up. Clean as often as needed to prevent and reduce the build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed one half container of waffle mix with raw egg at 58F. CDI- PIC placed item in wif to quickly cool. In 30 mins the item cooled 10F. NOTE: Point deduction remains at half since great improvement has occurred since last inspection and all other TCS foods were 41F and below. However, point deduction will increase with possible RCP to occur if cold holding is documented on next inspection or visit. 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 throughout the facility.

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. -REPEAT- Observed food debris build up inside coolers and dish storage cabinets throughout facility.

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 spray nozzle not in use and left below flood level rim. CDI- PIC had employees hang spray nozzle to pre rinse nozzle after each use.

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 multiple employee drinks stored on and around food prep areas. CDI- employee drinks moved to designated area.

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for 5 seconds and turn faucet off with bare hand. CDI- EHS re educated the employee and observed proper hand wash. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in flip top holding above 41F. See temp chart. CDI- PIC voluntarily discarded all items. 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 .

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 no time stamps for raw shell eggs held on TPHC. CDI- PIC added time stamps.

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 food debris build up inside coolers and dish storage cabinets throughout facility.

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 jacket stored on top of box of single service items.

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 chicken stored above raw pork in reach in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order 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 bucket with Cl inside without a label. CDI- PIC labeled the item.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees with bracelets and watches on the wrist preparing RTE foods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths stored outside of sanitizer in between use. Cloths were stored on prep tops, cutting boards, and outside of sanitizer 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 several boxes of to go containers stored on the floor.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed back hand sink with no trash can provided. CDI- PIC provided small trash can.