WAFFLE HOUSE

Basic - Ice buildup around door gasket in walk-in freezer.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in recharge, next to back door.

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. Provided for manager. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on prep table by hot holding unit. Employee moved to drink rack. Corrected On-Site

Basic - Equipment in poor repair. Ice machine in disrepair.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bar area.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on cook line 4 door cooler is torn. Manager states they are having trouble from the supplier. Corrective Action Taken Repeat Violation - From follow-up inspection 2023-09-19: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw pork Corrected On-Site

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. Inspector review requirements and provided form to operator

Basic - Equipment in poor repair. Gasket on cookline unit torn. Operator has them on order Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (47-49F - Cold Holding); diced ham (48-50F - Cold Holding) Operator had temperature log from this morning, items under 43F. Suggested rapid chill of items. Retemped ham 43F Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No reaction on thermal test strip and gauges not working properly. Educated about secondary measuring devices. Set up triple sink with chlorine 50ppm

Basic - Equipment in poor repair. Torn gasket on reach in on cookline

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge not working on dish machine, needles staying in place

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth by soda machine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Orange juice dispenser Lid to ice well Plates and dishes from dish machine not sanitized due to dish machine. Pulled washed dishes and sanitized

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

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Temperature gauges weren't working or moving. The heat test strips also did not read 165°f. Set up triple sink with chlorine for sanitizer until dishwasher serviced read 50ppm Corrective Action Taken Corrective Action Taken

Basic - Equipment in poor repair. Gasket torn in reach in cooler by flat top

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler Under soda machine in cabinet

Basic - Working containers of food removed from original container not identified by common name. Unlabeled bottle of sauce Unlabeled margarine Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Pancake batter from yesterday Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site