WAFFLE HOUSE #1843 health score and inspection history

Store raw animal products below and away from produce and ready to eat foods. (preventive).// Raw shell eggs stored above hashbrowns.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Register CFSM certificate with JCDH. JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees.

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.// Clean interior of all RI units.

Allow utensils to air dry before stacking.// Dishes wet stacked on shelving above 3 compartment sink.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).//Ice machine soiled with black residue.// Dishes located in drawers (designated for clean dishes) below grill soiled with food debris and oil.

(A)(2) Maintain TCS food at 41 F or below.// American cheese slices (49F), chopped ham (44F), tomatoes (48F), lettuce (44F), sliced ham (51F) inside of make table cooler. -COS Moved to cooler

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.//Clean interior of all RI's.// Clean shelving throughout establishment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout establishment (special attention to WI cooler/freezer).//Ceiling vent covers inside restrooms soiled with dust.// Fans inside of WI cooler soiled with dust.