2-301.14; Priority; Employees observed on several occasions changing tasks from raw animal food to working with ready-to-eat foods and changing gloves in between but did not wash hands. Hands shall be washed when switching between working with raw food and working with ready-to-eat foods; and before donning gloves for working with food. CDI- education given and employees hand were washed.
2.0
15.
3-304.15 (A); Priority; [Repeat] On a few occasions, a worker with gloved hands handled raw meat or eggs (with gloves) and then proceeded to touch other ready-to-eat foods with contaminated gloves...If used, single use gloves shall be used only for one task such as working with raw animal foods, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard contaminated gloves and wash hands. NOTE: After contaminated gloves are discarded, hands must be washed before putting on new clean gloves.
1.5
23.
3-501.17; Priority Foundation; Open jugs of whole milk and chocolate milk had no dates. Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
1.5
24.
3-501.19; Priority Foundation; Several raw shell eggs (on time control) were in basket on top shelf above cooking line without the updated start time (previous time was still listed as 3:30am- 7:30am)...TCS* foods on approved time control shall be marked the time they were removed from temperature control and leftovers must be discarded 4 hours after removed from temperature control...CDI by changing time stamp.
1.5
28.
7-201.11; Priority; Several chemical bottles were being stored along the same shelf with food items. These same chemical bottles were stored above single-service gloves and plastic wrap. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linen, and single-service and single-use articles.
1.0
44.
4-903.11(A), (B) and (D); Core; Several stacks of clean coffee cups were being stored on top of soiled trays. Clean equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash and other contamination
0.5
49.
4-601.11(B) and (C); Core; Observed soiled refrigerator gaskets/doors, refrigerator shelving...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
2-401.11; Core - One uncovered employee beverage was on shelf above many bags of disposable food containers...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by discarding beverage.
0.0
15.
3-304.15 (A); Priority - On a few occasions, a worker with gloved hands handled raw meat or eggs (with gloves) and then proceeded to touch clean equipment/utensils with contaminated gloves...If used, single use gloves shall be used only for one task such as working with raw animal foods, used for no other purpose, and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard contaminated gloves and wash hands. NOTE: After contaminated gloves are discarded, hands must be washed before putting on new clean gloves.
1.5
16.
4-703.11; Priority - Hot water sanitizing rinse at dish rack reached a maximum of 145-147F, as measured by a maximum registering thermometer during two complete cycles...Hot water sanitizing rinse at the dish/utensil rack shall be at least 160F...CDI by having worker put washed and rinsed utensils/dishes through dishwasher but sanitize in approved sanitizer at 3-compartment sink during inspection (until machine hot water sanitizing rinse is repaired).
1.5
22.
3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods (make line top) were above 41F (see temperature chart)...Unless actively preparing or properly cooling, cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
1.5
23.
3-501.17; Priority Foundation - A few containers of deli ham and open jug of chocolate milk had no dates (opened packages/jug from day before)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
0.0
24.
3-501.19; Priority foundation - Several raw shell eggs (one time control) were in basket on top shelf above cooking line without a start time...TCS* foods on approved time control shall be marked the time they were removed from temperature control and leftovers must be discarded 4 hours after removed from temperature control...CDI by voluntarily discarding eggs.
1.5
28.
7-102.11; Priority Foundation - Containers of wiping cloth sanitizer were not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer containers.
0.0
44.
4-903.11(A), (B) and (D); Core - Many clean dishes, food containers and beverage glasses were stacked while wet, and many plates, bowls, etc. were stored with food contact sides up. Some clean utensils were stored in soiled metal drawers. A few clean dishes had food splatters on them...Clean equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash and other contamination, in a self-draining position that allows air drying and/or covered or inverted...Separate wet dishes/containers so they completely air dry before stacking. Cover or invert clean plates/bowls, and store utensils on/in clean containers and away from splash areas.
0.5
47.
4-501.11; Core - Some refrigerator and dry storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
0.0
47.
4-205.10; Core - When ice bin lids are open by soda dispensing stations, soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lids so that when lids are open, soda cannot be dispensed from above.
0.0
48.
4-204.115; Priority Foundation - Warewashing machine's wash and rinse temperature gauges did not move after running machine several times. Proper wash and rinse temperatures were not reached...Warewashing machines shall be equipped with temperature measuring devices that indicate the water temperature for wash and rinse cycles...CDI by informing PIC of requirement. Have technician repair/replace gauges so they accurate reflect wash and rinse temperatures. Also - ensure manufacturer's data plate on machine is easily readable to know that proper temperatures are being reached.
0.5
49.
4-601.11(B) and (C); Core - Observed soiled metal cabinets, some wire shelves, make line top unit cracks/crevices (large accumulation of food debris), refrigerator gaskets...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
0.5
55.
6-501.12; Core - Observed soiled flooring, walls, and/or pipes under dish washer, back sink areas and under back cooking/prep line. Bathroom ceiling vent covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
0.5
55.
6-501.11; Core - One light shield in back kitchen area was cracked...Physical facilities shall be kept in good repair...Replace damaged light shield.
0.0
General Comments
TCS* foods: Time-temperature control for safety foods
4-601.11 (A); Priority Foundation; Some of the plates stored over the hot line had debris in them. A drawer underneath the grill contained utensils that were soiled with food residue/debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.
1.5
23.
3-501.17; Priority Foundation; Containers of waffle mix located in the reach-in cooler that contain dairy and were prepared the previous day were not date marked. Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Product was dated.
1.5
45.
4-903.11(A) and (C); Core; Coffee filters out of the packaging in a few areas around the kitchen were not covered/protected. Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep these filters in their packaging or in covered containers.
0.0
48.
4-501.14; Core; The dish lane and machine are soiled with a buildup of food residue/debris. Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Clean the dish area more often.
0.0
49.
4-601.11(B) and (C); Core; Various surfaces in need of cleaning. Gaskets of the prep and reach-in coolers are soiled with food debris and residue. Interiors of the reach-ins are slightly soiled with food residue and pooled liquid. The shelves above the hot line are collecting debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.5
54.
5-501.115; Core; The dumpster corral has grease building up on the ground. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
0.5
55.
6-501.12; Core; Floors of the facility underneath the dish area and near the hot line are soiled with food debris/buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.
0.0
General Comments
Report e-mailed to michaelrozar@wafflehouse.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155 No sig captured but report discussed briefly with manager during a rush. Contact me if you have any questions or wish to discuss in detail.
2-501.11; Priority Foundation; Facility does not have a written procedure for the cleanup of these events. All facilities are required to have written procedures to follow when responding to a vomiting or diarrheal event in the establishment. New item added to the adoption of the 2017 Food Code. CDI: No points taken and facility has been sent the template provided by the State for future inspections. PIC will also speak with corporate for an approved procedure.
0.0
16.
4-602.11; Core; The screw insert of the ice machine inside guard is slightly soiled with residue. Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this portion of the machine.
0.0
16.
4-601.11 (A); Priority Foundation; A metal 1/6 pan was found stored as clean with light food residue in it. The plastic containers stored as clean in the dish area still had stickers attached to them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish in order to be cleaned and sanitized.
1.5
44.
4-903.11(A), (B) and (D); Core; Metal 1/6 pans stored in a cabinet as clean still had soapy water in them but were stacked together. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
0.0
49.
4-601.11(B) and (C); Core; Gaskets of the prep and reach-in coolers are soiled with food debris and residue. Interiors of the reach-ins are slightly soiled with food residue and pooled liquid. The shelves above the hot line are collecting debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean any areas building up soil or debris.
0.0
54.
5-501.115; Core; There is litter on the ground around the outside trash bin. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources Report e-mailed to PIC; tech8ls@icloud.com Inspector info: Dipatrimarki Farkas; dipatrimarki.farkas@wakegov.com; (919) 210-8155
