WAFFLE HOUSE 1491

Basic - Objectionable odor in the ware washing area.

Basic - Standing water in bottom of reach-in-cooler next to hot holding equipment.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified manager arrived during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/debris on coffee cup trays. Trays washed during inspection. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright 2 door storage area cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese on make line 47F, less than 4 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark . Per staff approximately 1 hr. Shelled eggs at approximately one hour Time marked during inspection by staff. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on deflector and side walls on rear ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Water leaking from under dish machine. Leak contained in pans at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan has accumulation of dust. Debris in gasket folds on cook line cooler drawer gasket. Manager cleaned items at time of inspection. Corrected On-Site

Basic - Walk-in cooler floor soiled. Manager cleaned at time of inspection. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 131 at dish surface, maintenance repaired machine during inspection, corrected to 163F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked mushrooms. Manager rearranged items at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in dry storage. Mold like substance on vents in front of three compartment sink.

Basic - Equipment in poor repair. Single door upright cooler gasket not fully sealing, gap near bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk-in cooler fan guard.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table: diced ham 54F, canned mushrooms 51F, undetermined amount of time, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 54F, canned mushrooms 51F, undetermined amount of time, see stop sale. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 2 people cooking, 2 people serving.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler gaskets and upright back kitchen reach in gaskets.

Basic - Worn, torn and/or soiled floors. Walk-in cooler floors soiled Nader shelves.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks on cookline handle raw bacon and raw eggs, change gloves and handle clean plates, no hand wash. Manager discussed with employees, employees washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low cookline cooler: diced ham 46F, cooked mushrooms 45F, manager sent items to colder unit. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cook line. Employee marked time at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Coffee cups stored on dirty trays. Manager had cups and trays washed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and toaster. Manager had knife washed at time of inspection. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 128F, Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and toaster. Manager remove at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low cook line reach in gaskets.