Waffle House

*10 Clean Sight and Touch

ice machine dirty/ moldy inside, inside of RIC dirty

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw meat in WIC stored above/ next to RTE items

*18 Toxic items stored above food/utensils

cleaner stored above clean utensils

*28 Date marking commercially prepared RTE/ TCS food

properly date mark items ( milk, cheese, waffle mixes)

*20 Grease Trap Tickets

provide grease trap ticket for last service

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink stored next to food items

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

uncovered pork/ food items in coolers

*22 Accredited food handler certificate - 60 days

no food handlers provided for employees

*42 Dirty nonfood contact surfaces

clean food debris from equipment (waffle irons/ RIC/ RIF), shelves very dirty (back room), filters dirty/ dusty on ice machine, clean inside all coolers

*36 Cloths in-use for wiping between uses stored

store wipes in clean sanitizer solution with proper concentrations of CL

*32 Maintain in Good Repair

fix gasket on RIC (meat storage)- falling apart

*06 Discard TCS if date marked exceeds temp & time

time stamp on eggs from last night

*42 Floors/walls/ceiling/nonfood dirty

heavy debris seen underneath equipment

*03 Food products not maintained at 135øF or above

observed chili in steam well at 100F- Chili was reheated properly to 165F

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water at hand sink 72F- should be 100F

*42 Dirty nonfood contact surfaces

detail clean/ sanitize all dining room tables often

*07 Food safe, good condition, unadulterated, and honestly presented

black and red build up seen in ice machine

*45 Drying Mops-air dry

hang mops to allow to dry

*10 Clean Sight and Touch

clean all food contact surfaces of equipment (RIC/ lids) to remove heavy food build up, interior of RIC (hash browns) must be detail cleaned

*22 Accredited food handler certificate - 60 days

no food handler training certifications seen

*32 Equipment & Utensils resistant pit,chip, crazing

rubber gasket on meat cooler observed in poor condition- replace at once

*40 Store single-service item in original package

store coffee filters in plastic bag/ container

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinking cups observed on top drinking cups (store in designated area)

*20 Grease Trap Tickets

provide service every 90 days , have invoice on site

*21 PIC ensures food handlers properly trained

staff must be trained

*02 Machine vending--Cold Hold (41øF/45øF or below) criteria

OBSERVED RAW EGGS OUT ROOM TEMPERATURE AT 67-8F-COLD HOLDING TEMPERATURE AT 67.8F

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES FOR SIGHT & TOUCH THROUGHOUT THE COOK LINE

*21 Outfitter-Certified Food Manager

NO CFM ON SITE

*22 Accredited food handler certificate - 60 days

ALL FOOD HANDLERS MUST BE TRAINED IN FOOD SAFETY

*31 Handwashing lavatory - used for other purpose

LARGE BUCKET FOUND INSIDE THE FRONT HAND SINK

*34 Pest Control

FLIES SEEN THROUGHOUT THE ESTABLISHMENT

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EMPLOYEE DRINKING AT FRONT COUNTER

*40 Handle & dispense of cleaned utensils, single-use

SINGLE SERVICE ARTICLES STORED

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS UNDERNEATH THE 3 SINK / HAND SINK CLEAN FLOORS (WIC/ COOKLINE/ WARE WASHING) CLEAN THE EXTERIOR OF EQUIPMENT / REFRIGERATED DOORS

*35 Hair Restraints effective

no effective hair restraints. ADVICE TO GET EMPLOYEE'S HAVE HAIR NET OR TIER UP THEIR HAIR

*36 Cloths in-use for wiping between uses stored

TOWEL STORE ON PREP SURFACE

*47 RFSM Certificate - Not Display

* 21 RFSM notify 10 days & replacement in 45 days

PERSON IN-CHARGE WITH NO RFSM

*20 Grease Trap Tickets

NO MOST RECENT GREASE TICKET PROVIDE

*10 Sanitization after Cleaning

NO SANITIZER IN BUCKET

*36 Cloths in-use for wiping between uses stored

TOWELS STORE ON PREP SURFACE

*20 Grease Trap Tickets

NO RECENT GREASE TICKET

* 21 RFSM notify 10 days & replacement in 45 days

PERSON IN CHARGE DID NOT PRESENT RFSM AND NO CITY OF DALLAS RFSM ON SITE

*22 Accredited food handler certificate - 60 days

ALL EMPLOYEE'S NO HAVING FOOD HANDLER CERTIFICATE

*35 Hair Restraints effective

NO HAIR RESTRAINTS

*22 Nail polish, fake nails, criteria

FAKE NAILS

* 21 RFSM notify 10 days & replacement in 45 days

NO CITY OF DALLAS.

*45 Lockers to be used to store personal items

PERSONAL ITEMS ON FOUNTAIN DRINKS

*37 Storing the food at least 15 cm (6 inches) above the floor

UTENSIL ON FLOOR

*47 Other Violations

ARTIFICIAL EYE LASH AND NEILS

*19 Water, Plumbing, and Waste Plumbing Systems

BROKEN DRAIN PIPE

*22 No unnecessary personnel allowed in food prep area

NO FOOD HANDLER CERTIFICATE

*10 Sanitization after Cleaning

DISHWASHER NOT IN GOOD REPAIR

*10 Clean Sight and Touch

DIRTY INTERIOR OF ICE MACHINE AND DIRTY INTERIOR OF PLATE WASHER

*22 No unnecessary personnel allowed in food prep area

RENEW FOOD HABLING CERTIFICATE

*10 Clean Sight and Touch

CLEAN INTERIOR OF ICE MACHINE .

*10 Sanitization after Cleaning

BUCKET SANITIZER NOT SET UP DURING OPERATION

*10 Clean Sight and Touch

INTERIOR OF ICE MACHINE DIRTY, NO SANITIZER SET UP FOR SURFACE CLEANING

*42 Nonfood-contact surfaces material

CLEAN FLOOR OF WIC, WIF AND ALSO CLEAN WATER FROM THE FLOOR OF RIC, AND CLEAN DIRTY INTERIOR OF HOT HOLD

*10 Equipment and Utensils Sanitization

REPAIR DISH WASHING MACHINES TO PICK SANITIZER.

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE RESTAURANT AND FOOD PREPARATION AREAS

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDER CERTIFICATES VISIBLE FOR ALL FOOD WORKERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL FLOOR DRAINS AND COVERS THROUGHOUT THE ESTABLISHMENT

*44 Maintaining refuse areas and enclosures

EXCESS GREASE SURROUNDING THE GREASE COLLECTION CONTAINER

*47 Handwashing signage

HAND WASH SIGNS NEEDED AT THE KITCHEN HAND SINK AND MENS RESTROOM

*46 Physical Facilities Premises

PRONOUNCED URINE SPOTS UNDER THE MEN' RESTROOM TOILET SEAT

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored on the top shelf inside the reach in cooler adjacent to the fryers; raw beef stored next to raw chicken

*42 Dirty nonfood contact surfaces

sticky residue inside the cabinets

*28 Do not exceed manuf. use by date

tru moo chocolate milk with a date of 11/9/18(4 containers)

*29 Warewashing machines thermometer in F.rinse tank

*31 Handwashing lavatory - used for other purpose

*45Floor, wall, ceiling - Exposed material

*47 Handwashing signage

*19 Hand sink water temperature below 110'F

HAND SINK IN BACK AREA

*42 Dirty nonfood contact surfaces

SODA SPILLAGE IN CABINET, REACH-IN COOLERS, VENT COVERS AT GRILLS

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ICE SCOOP HANDLE IN ICE

*43 Light - 10 foot : Walk-in, Dry storage

WALK-IN COOLER

*22 Handlers-Certificate Not On Site

*14 When to wash hands before donning new gloves

EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS

*31 Handwashing lavatory - used for other purpose

SOAP WATER BUCKET STORED IN HAND SINK

*47 Handwashing signage

PROVIDE AT FRONT PREP AREA HAND SINK

*32 Damaged Equipment

GASKETS ON COOLERS

*47 Handwashing signage

PROVIDE AT ALL HAND SINKS

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

PROVIDE WRITTEN PROCEDURES FOR BODILY FLUID CLEAN UP.

*10 Chlorine sanitizer concentration, minimum temp.

SANITIZER DISPENSER IS BROKEN. USE 3-COMPARTMENT SINK TO WASH AND SANITIZER DISHES UNTIL DISHWASHER IS REPAIRED.

*31 Handwashing lavatory - used for other purpose

EMPLOYEES RINSING CONTAINERS IN HAND SINK

*02 Cold Hold (41øF/45øF or below)

batter 53.5°F

*21 RFSM - Not On Site

Registered food service manager must be on site during the operation.

*33 Warewashing manufacturer's operating instuctions

the machine takes several cycles to get to 170 degrees and never gained 180 degrees. ( their should be a booster on unit)

*36 Cloths in-use for wiping between uses stored

Place a ll wiping clothes in a solution of sanitizer when not in use.

*31 Individual, disposable towels

Provide paper towels at the hand sinks.

*42 Dirty nonfood contact surfaces

clean magnetic gaskets on the reach in cooler door gaskets.

*32 Maintain in Good Repair

broken gaskets on the reach in coolers.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

the coffee filters should be in a container with a lid or in its original plastic sleeve.

*47 RFSM Certificate - Not Display

Registered food service manager certificate must be displayed for public viewing.

*45 Cleaning floors, dustless methods

the floor in the walk in cooler has heavy buildup

*39 Equipment in good repair and proper adjustment.

repair the gaskets on the Reach in coolers ( two broken door gaskets.)

*18 Toxic items storage adjacent to food/utensils

stored over the three compartment sink next to clean pans and equipment Bottle hanging on the metal rack next to the coffee pots and sugar individual bags.

*39 Store all equipment & utensil covered or inverted

invert all single use items when not in use. ( coffee filters , plastic trays etc)

*36 Cloths in-use for wiping between uses stored

Moist wiping clothes must be in the sanitizer solution when not in use.

*44 Receptacles tight fitting lids, doors, or covers

dumpster door open on the sides.

*28 Date marking commercially prepared of RTE/PHF

expiration dates on the batter ( TCS food )