GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Waffle House #1914
Address:  6184 Highway 21
City:  Rincon Time In:  01 :  25 PM Time Out:  02 :  35 PM
Inspection Date:    03/06/2020   CFSM:   New CFSM - 60 days to replace by 05/06/2020
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000097
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

90
Grade

A
Date

08/01/19
Prior Score

81
Grade

B
Date

05/15/19
CURRENT SCORE CURRENT GRADE
 
70
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Kandice Reddick Date:   03/06/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Waffle House #1914		 Permit #
FSP-051-000097		 Date
03/06/2020
Address
6184 HIGHWAY 21 		City/State
RINCON GA		 Zipcode
31326
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Bulk block butter 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, raw pork loin chops 41.0 ° F Cold Holding, Left Wait Reach in Cooler, Reach In Cooler, Dairy, Single use half and half 39.0 ° F
Cold Holding, Left Wait Reach in Cooler, Reach In Cooler, Fruit, Cut Lemons 41.0 ° F Hot Holding, Main Kitchen, Steam Well, Grits, Batch #2 - regular/butter 183.0 ° F Hot Holding, Main Kitchen, Steam Well, Grits, Batch #1 - regular/butter - discarded 115.0 ° F
Hot Holding, Front Food Service, Steam Well, Beef, Chili with ground beef and sausage 176.0 ° F Hot Holding, Front Food Service, Steam Well, Gravy, Sausage Gravy 167.0 ° F Cold Holding, Meat/Seafood Prep, Reach In Cooler, Pork, raw sausage patties ground 36.0 ° F
Cold Holding, Meat/Seafood Prep, Reach In Cooler, Pork, raw sliced bacon 41.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Deli Meat, Sliced Ham 40.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Deli Meat, Cubed ham 41.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Vegetables, Sliced wedge iceberg lettuce - discarded 52.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Cheese, Sliced Cheddar - discarded 45.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, Sliced - discarded 48.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Vegetables, Hash style potatoes 41.0 ° F Cold Holding, Right Wait Reach in Cooler, Reach In Cooler, Dairy, single use half and half 41.0 ° F Cold Holding, Right Wait Reach in Cooler, Reach In Cooler, Pie, Slice of apple 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed clean bag of wiping cloths stored in back hand sink upon entry to facility back of house. Observed gallon bucket stored in front hand sink. Both sinks were not able to be used due to blocked content. PIC removed items and employees began washing hands...this has been an issue in the past and this facility should ensure long term compliance  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw shell eggs above cooked chili in the reach in cooler and raw ground sausage patties next to raw bacon and above raw cut meat such as steak in the reach in cooler. PIC moved items based on internal cook temperature.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed temperatures in prep top cooler (top area) that were held in the danger zone...upon arrival the prep top cooler was open and remained open the entire inspection even though at times no food prep was taking place. Temperatures were observed in sliced tomato, cheddar cheese and cut (wedge) ice burg lettuce. All items were voluntarily discarded and/or replaced with foods from the walk in cooler  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed one container of grits hot held in the steam basin in the back of the house being held in the danger zone. The grits were discarded on a voluntary basis immediately by the PIC.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] scoop for has browns stored inside handle down in food at prep cooler; three knives stored on sides of prep top cooler in an area that does not get cleaned and sanitized every four hours and is not considered a food prep area...please ensure knives are not placed on surfaces that are not food prep areas to help prevent cross contamination.  New Violation.
14B Violation of Code: [511-6-1.05(10)(f)] Observed plates above line not inverted to protect food contact surface from cross contaminants. Please invert all plates above grill and above prep top cooler  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed accumulation of food debris and liquid spills in the bottom of all coolers except the walk in cooler...please keep clean and free from spills and food accumulations.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed cup with lid/straw as well as a closed bag of "halls cough breezers" and a calculator stored on prep table beside lemonade and clean chili bowls...designated area needed for all employee personal items  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Back door wedged open with items at the base of the door...facility has installed freezer and cooler strip curtains at back door to help avoid pests but this is not the intended use of this product and the door should remain closed at all times when not in service.  New Violation.
Remarks This facility has done better in the past with each area that was noted as violations...the turnover seems to have hindered progress slightly. I have noted all of the above violations before at this facility and long term corrective action is needed to maintain consistent food safety.
Person in Charge (Signature)    Date: 03/06/2020
Inspector (Signature) Alena Aviles Date: 03/06/2020