14: Observed dishes being ran, took temp of the machine and max temp reading was 142°f both times, ran one more time with FSE thermometer - TDH one read 142°f and FSE one ran 143°f. Made pic aware, pic immediately called maintenance team, who walked pic through how to do a reset while they waited for him to arrive. Sink reset and ran 3 more times with both thermometers present - did not go above 110°f. COS by pic having the 3 comp set up for the sanitizing step while waiting on maintenance
22: Upon entering the establishment, observed the time placard reading 3am-7am (45minutes expired). Corrected by notifying pic, embargoing 6 shelled eggs, and discussing proper marking/discarding practices when using time as a public heath control
31: Inadequate equipment: makeline cooler used to cool and the ambient temp of the top was 63°f (all tcs and non-tcs foods above 60°f and ambient temp was taken by leaving TDH’s thermometer in the top for 10minutes)
Additional Comments
Email: jared.hilgers@wafflehouse.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control