WAFFLE HOUSE 1953

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine dish surface temperature reached 139F. 159 on machine gauge. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding in prep area steam table, grits 114F, per manager grits in steam table overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding in prep area steam table, grits 114F, per manager grits in steam table overnight. See stop sale.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher overcharged.

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. Dish surface maximum temperature 140F, machine gauge max approximately 150F. Warning

High Priority - Live, small flying insects found. 1 live in dining area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 47F, sliced ham 47F, cooked mushrooms 46F, per manager items in make table over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 47F, sliced ham 47F, cooked mushrooms 46F, per manager items in make table over night. See stop sale. Warning

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/. 3 servers and 2 cooks on duty.

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

Basic - Standing water in bottom of 3 door reach-in-cooler near office.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed diced ham 52F, sliced tomatoes 68F, and cut lettuce 65F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham 52F, sliced tomatoes 68F and cut lettuce 65F. Hash browns 52F less than 30 minutes. Employee added ice under hash browns. Warning

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 and the time removed from temperature control cannot be determined. Employee states less than one hour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in back of house with mold like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee added paper towels. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine at 170F.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between salad cooler and toaster. Employee took knives and put in sanitizer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vent in dry storage area with build up of dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers on front line on opposite ends with accumulation of food and residue.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-11-22: Observed no employee training at this time. Time Extended

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 and the time removed from temperature control cannot be determined. Manager added time. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. Observed lettuce in walk in stored in floor. Manager put on shelf. Corrected On-Site