Waffle House, 7400 Sandy Lane, Mechanicsville, VA - Restaurant inspection findings and violations

September 29, 2009 (Risk Factor Assessment)

Violation: 2310 B - The handwash station at the dishmachine is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
Comments:
EHSS discussed hand washing with person in charge and employees, discussed employees need to drink out of a covered drink with a straw to prevent contamination.

July 10, 2009 (Critical Procedures)

Comments:
EHS and the person in charge went over Employee Health. EHS provided handouts and a policy. EHS will provided training next month for employees.

February 17, 2009 (Follow-up)

Violations:

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1350 - Repeat The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 2000 C - Repeat Plates observed unprotected from contamination stored face up above grill.
  Store items face down or inverted in an approved dispenser.

Comments:
All critical violations were observed corrected at time of follow-up visit.
(EHS spoke to the person over the maintenace department on 2/18/09 regarding a new booster heater for the dishmachinet to properly provide enough hot water (180 degrees).

February 11, 2009 (Routine)

Violations:

• 2310 - Corrected During Inspection Critical The handwashing facility located at the grill is blocked by a coffee pot, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee pot preventing its use.
• 3030 - No disposable towels were provided at the hand washing lavatory in the back prep room and in front of grill.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a temperature of 180F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: - Omelet mixer- Utensils stored under grill area.
  Clean and sanitize these surfaces for food contact.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 0570 - Corrected During Inspection Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 C - Plates observed unprotected from contamination stored face up above grill.
  Store items face down or inverted in an approved dispenser.
• 1350 - The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
  Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
• 2350 ii - Critical Floor drain under dump sink at dishmachine observed not draining and backing up on to floor, in poor repair.
  Repair and maintain all plumbing components and fixtures.

Comments:
PIC set up 3-compartment sink to wash, rinse and sanitize properly until dishmachine reaches 180 degrees or higher. PIC made sanitize buckets to store wipe cloths in and to sanitize contact surfaces. EHS spoke to cook and person in charge about tongs to pick up raw meat and not using the same gloves to pick up raw meat and ready to eat food. EHS spoke to the employees about only using handsinks to wash hands in and not blocking sick with coffee pots. EHS will follow-up on violations.