Waffle House #1398

What the inspector found

• Person In Charge Present, Demonstrates Knowledge, And Performs Duties (critical): Person-in-charge doesn’t demonstrate food safety knowledge.
• Certified Food Protection Manager: No certified food manager present.
• Time As A Public Health Control: Procedures And Records (critical): Not following written procedures for using time as a public health control. Time not documented for eggs held at room temperature.
• Proper Eating, Tasting, Drinking, Or Tobacco Use (critical): Employee personal drinks stored next to customer straws and bread. (corrected)
• Adequate Hand Washing Facilities Supplied And Accessible: DIshware observed stored in hand sink basin.
• Proper Cold Holding Temperatures (critical): TCS food not maintained at 5°C (41°F) or below. Sandwiche station cooler holding ham, cut tomatoes, mushrooms and various at 55-60 degrees F. (discarded)
• Utensil, Equipment And Linens: Properly Stored, Dried, Handled: Pan stored on absorbent towel.
• Food-Contact Surfaces: Cleaned And Sanitized (critical): High temperature dishwasher not reaching 160 degrees F. Dishwasher thermometer reached a max temperature reading of 137 degrees F.
• Physical Facilities Installed, Maintained And Clean: Mop sink not accessible.
• Nonfood-Contact Surfaces Clean: Mop sink soiled.
• Single Use/Single Service Articles: Properly Stored, Used: Single service items not stored at least 6 inches off of the floor.
• Contamination Prevented During Food Preparation, Storage And Display: Food not stored at least 6 inches off of the floor.
• Food And Nonfood-Contact Surfaces Cleanable, Properly Designed, Constructed, And Used: Freezer not keeping food product in a frozen state. Condensation building up inside of reach-in cooler.
• Proper Hot Holding Temperatures (critical): TCS food not maintained at 57°C (135°F) or above. Gravy holding internally on steam unit at 113 degrees F. (Discarded)

As listed in the inspection report.