All deficiencies noted on the previous inspection report have been corrected.
Observed the sandwich prep unit holding foods at or below 41°F. Observed the person in charge had a new, fine probe metal stem thermometer.
No violation noted during this evaluation. | 02/25/2015 | Follow-up | |
Observed the walk-in cooler and walk-in freezer installed and operating at the required temperatures. Observed many of the reach-in coolers removed from the facility and replaced with new stainless steel shelving that is being used for dry storage.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: The following foods cold holding at improper temperatures in the sandwich prep unit: diced ham-47°F, hashbrowns-50°F. The person in charge (PIC) relocated the temperature control for safety (TCS) foods from the unit to the 3 door reach-in cooler. The PIC also contacted the service technician to service the unit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store TCS foods in the unit until it is capable of holding the foods at or below 41°F.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as hamburgers, pork chops, and sausage patties.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5 mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The sandwich prep unit was observed in a state of disrepair and not properly cold holding TCS foods at or below 41°F. The ambient temperature inside the unit is 47°F. The PIC contacted the service technician to service the unit.
Correction: Repair the sandwich prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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02/23/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Observed a walk-in cooler and walk-in freezer being installed at the time of inspection and they expect it to be finished within the next week. The PIC stated that many of the reach-in coolers will then be removed from the facility.
2. The door gasket of the 1 door reach-in cooler is broken. The PIC stated that this unit will be replaced with one of the other units when the walk-in cooler is operational.
3. Raw eggs are held at the grill for no longer than 4 hours and marked with the time. Observed no raw eggs stored at the grill during this inspection.
Observed an improvement in food handling practices. Observed the cook washing his hands and changing gloves after cracking raw eggs and handling raw meat.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods cold holding at improper temperatures in the sandwich prep unit: sliced tomatoes-48°F, diced ham-45°F. The PIC discarded the tomatoes and placed the ham into the reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Recommend closing the lid to the sandwich prep unit unless it is in use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as hamburgers, pork chops, and sausage patties.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5 mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment and Utensils, Air-Drying Required
Observation: Stainless steel food storage pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at both handwashing sinks in the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drains under the dishwashing area and the floor under the 3 door reach-in cooler next to the grill are in need of cleaning due to buildup of grime and debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/09/2015 | Routine | |
Discussed the following with the PIC:
1. Recommend detail cleaning of overall facility.
2. Providing under prep RIC with a thermometer.
3. Run dishmachine until it reaches 180° for final rinse before using as a sanitizer.
4. Reviewed employee health policy and observed employee signatures.
5. Discussed risk control plan.
6. Handwashing observed.
7. Water observed in bottom of prep cooler. Recommend monitoring water.
8. Observed Temperature logs.
Dishmachine: wash 160° rinse 180°
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands and change gloves after handling raw eggs before handling ready to eat foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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11/13/2014 | Risk Factor | |
Discussed nature of complaint. Manager was on duty at time of incident. she said that there was a woman in the facility that had something wrapped in a blanket that everyone thought was a baby. No one knew that it was a pig until it started making lots of noise and then the person took it outside. Waffle House did not have to say anything to person as she took it out immediately. Manager said she knows that no animals are allowed in the facility unless they are service animals. Handout from Regulations given on Prohibiting Animals.
No violation noted during this evaluation. | 10/14/2014 | Complaint | |
Follow up on Risk Control Plan. Training log observed for when to wash, where to wash, for each operator. Training sheet observed for times when handwashing is being done for all staff. Plan to be in place for 3 months from August to November 2014. EHS to follow in November.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
Meeting to develop and start implementing Risk Control Plan for handwashing and glove use.
No violation noted during this evaluation. | 08/14/2014 | Other | |
Went on Complaint inspection but also did a quick Risk Factor inspection as well. Reviewed Temperature logs. All within range. Hot water at 180 degrees needed for dishmachine since using as hot water sanitizer. Will need to call technician and set up 3 vat sink until constant 180 degree temperature reached.
No violation noted during this evaluation. | 06/17/2014 | Critical Procedures | |
Discussed nature of complaint with DM. Handout given on when to wash hands. PIC indicated that he would discuss with staff.
No violation noted during this evaluation. | 06/16/2014 | Complaint | |
Maintenance person working on dishmachine at time of follow up inspection.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hot water rinse was observed not meeting 180 Degrees for 10 seconds
Correction: Repair the hot water to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/20/2014 | Follow-up | |
Eggs are used out with time control for 4 hours. discarded then. time out written at grill. Temps taken every 3 hours - 8 x a day. reviewed menu. Consumer advisory observed with disclosure and reminder. Discussed employee health. Goood use of handwashing and glove use.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the RIC by the Grill and the Dessert RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Hot water rinse was observed not meeting 180 Degrees for 10 seconds
Correction: Repair the hot water to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine
Correction: Clean and sanitize these surfaces for food contact.
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03/06/2014 | Routine | |
New PIC by 3 weeks. Discussed when to change gloves and when to wear gloves when working with RTE food and change if working with raw. Discussed when date marking was necessary. Fire extinguisher observed with 3/12 service tag. Completed a menu review: some items are cooked, cooled and reheated. Discussed cooking temperatures of chicken and hamburger. Reviewed temperature log sheet. Hot temps taken of hot holding items and cold temps of equipment. Recommend spot checking cook temperatures. According to log book, temperatures are taken every 3 hours. Discussed Employee Health. Handouts given.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.(shell eggs stored over rte biscuits and vegetables)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed greater than 100ppm
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Correct to 50- 100ppm
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03/11/2013 | Routine | |
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