Cold Hold (41 F/45F) Hold cold potentially hazardous foods at 41F or below. Observed off temperature PHF's (ham 46F) & (cut tomatoes 53F) in prep cooler. Bottom of cooler is within temperature requirements. Manager made ice baths for the correction & foods had been out <1 hour.
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Provide closed beverage containers for drinking in the kitchen. Observed 2 employees open, iced drinks on prep shelf. Manager threw drinks away. "
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide a backflow device (vacuum breaker) on the mop sink hose bib where the cleaning hose is attached. Manager will have maintenance install device.
Handwashing Facilities With Soap and Towels Provide paper towels at the rear kitchen hand sink. Manager replaced paper towels.
Manual/Mechanical Warewashing and Sanitizing Provide chlorine sanitizing solution for hand towel storage at a concentration of 50-200PPM. Observed <10PPM in use. Provide final rinse temperature at least 165F for dishware. Observed heat test strip did not reach 160F by turning black and gauges for machine did not work. Both violations not corrected by manager.
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