WAFFLE HOUSE #1340 health score and inspection history

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Expired milk stored in the R.I. and W.I. coolers.

Store food wrapped, in packages or in covered containers to prevent contamination. /// Plates observed facing up and not inverted during storage.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the exterior and interior of equipment.

(A)(2) Maintain TCS food at 41 F or below. /// Observed milk cold holding at 54F in the R.I. cooler (far left) and the recently placed eggs cold holding at 52F in the R.I. cooler (far left). COS - PIC discarded milk and moved the eggs to the W.I. cooler to properly cool down.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the counters.

Store clean equipment and utensils covered or inverted. /// Observed plates stacked that were not inverted on counters.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice. /// Handle to ice scooper stored in direct contact with the ice machine.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Observed expired milk in the R.I. cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed grits hot holding at 85F-90F in the hot holding unit in the back . COS - PIC discarded.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (46F-50F) sausage, milk, half and half creamer, ham, and sliced cheese stored in the W.I. cooler. COS - PIC discarded. 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below. /// Raw eggs were out of temp (48F-50F) in the W.I. cooler. COS - PIC discarded.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Surface temp of the mechanical dish machine reached max temps between 151F-156F.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Observed expired milk stored in the R.I. coolers.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed in the R.I. coolers.

Store clean equipment and utensils covered or inverted. /// Observed plates stored on counters that were were not inverted.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Observed cloths stored on counters.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certification not available for food handling staff at the time of the inspection.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Food debris and grime observed on the equipment and fixtures.

Provide a drain plug for the dumpster.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.