Waffle House #2366

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Blue ice bucket by ice machine. Bucket inverted. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink cup on shelf over waffle maker on cook line. Drink discarded. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Multiple employee food items stored in multiple coolers.

Basic – Equipment in poor repair

Left side doors for reach in cooler near grill are broken off and opening is covered by cardboard.

Basic – No handwashing sign provided at a hand sink used by food employees

Hand washing sink across from office. Inspector emailed sign. Corrective Action Taken

Basic – Open dumpster lid

Sides of dumpster outside of establishment.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

White wet cloth on counter near grill. Cloth placed in sanitizer bucket. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee on cook line handled items on grill with gloved hands, wiped hands with soiled dry towel on cook line, and immediately handled clean plates without washing hands. Manager coached employee on proper hand washing procedures.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee working on cook line handled raw beef product with gloved hands, removed gloves, placed new gloves on, and immediately began handling clean utensils and working with cooked foods without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In reach in coolers on both ends of cook line, raw shelled eggs stored over ready to eat (drink) creamers. Both sets of raw eggs moved and stored correctly. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Near waffle maker on cook line, waffle batter 58F. Batter removed from temperature control approximately 10 minutes prior. Batter placed back into reach in cooler to cool. nIn four door reach in cooler by grill (two doors missing),npork, bacon, sausage, beef all 50F. Items placed into cooler approximately two hours prior. Manager placed items on time control – inspector provided paperwork for items and manager began filling out (reach in cooler cannot hold temperature due to doors missing). Manager states that repair company is in route. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

Shelled eggs on top shelf over grill not time marked. Eggs removed from temperature control approximately 45 minutes prior. Eggs time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken