Waffle House 1943, 2020 Flat Shoals Road SE, Conyers; Routine; Aug. 8, 78 C
Observations & Corrective Actions
4-1A: .04(4)(j) Observed employee cracking raw eggs then touch the handles of cooking utensils and pans then changed gloves and shortly after retouched the handles of said utensils then proceeded to touching bread to make a sandwich. // Bread was discarded. Employee changed gloves, washed hand before donning new gloves. Utensils were also changed. // If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
6-1D: .04(6)(i) Observed eggs on time control without a start and discard time. // Time control marking was updated to include a start and discard time. // "When using Time Control (TPHC) for a maximum of 6 hours: 1) cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; 2) the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); 3) the food items shall be labeled with a start and discard time, not to exceed 6 hours; 4) foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; 5) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request."
12A: .04(4)(i) Observed water from leaking pipe in reach-in cooler being collected on the cover/lid of pancake batter.// Water was removed from the cover of pancake batter and a metal pan was placed under pipe to catch leaking water. // "Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; 2) garbage or mechanical rooms; 3) under sewer linens that are not shielded to prevent potential drips; 4) under leaking water lines or lines which water has condensed; 5) under open stairwells; or 6) under other sources of contamination."
15A: .05(6)(a) Observed water leak in reach-in cooler next to the grill. // Equipment must in good repair and properly adjusted.
15C: .05(7)(d) 1)Observed shelving in walk-in cooler with a build-up of dust/food debris. 2) Observed shelving of reach-in coolers starting to peel and rust. 3) Observed milk grates being used for storage in the dish washing area. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.