WAFFLE HOUSE #1098

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over milk at Display Cooler Unit. Operator switched the food items. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverage at Display Cooler Unit not identified and segregated from food serve to public. Operator removed the employee beverage to segregate and identify it as employee beverage. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0ppm on test strip at frontline. Operator corrected to 100ppm by adding more sanitizer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over whole muscle intact beef at Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bibb next to front counter handwash sink. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed over 200ppm on test strip. Operator corrected to 100ppm by replacing the sanitizer and adding more water. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corrected On-Site Repeat Violation

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed interior hose bibb with no vacuum breaker under front counter handwash sink.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer over 200ppm on test strip at front counter wiping cloth sanitizer solution. Operator corrected to 100ppm by adding water. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk not date marked at Display Cooler Unit. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed adding water in sanitizer container at frontline handwash sink. Educated the operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup at Reach in Cooler door handles. Operator cleaned and sanitized the handles. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth at frontline cart. Operator placed back in sanitizer solution. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed over 200ppm on test strip at front counter. Operator replaced sanitizer to the proper and safe concentration of 100ppm. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at Reach-in and Walk in Cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over pork chop at Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

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 the wrong time marking. Observed 9am to 1pm on raw shell eggs, however, the operator informed of taking the raw shell eggs at 1pm. The operator corrected the time of 1pm to 5pm. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk and chocolate milk not date marked. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator able to find thermometers made for checking heat sanitization dish machine during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site Repeat Violation

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. Observed raw shell eggs above Flat Grill not time marked. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chocolate milk at Reach in Cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

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/. Person in Charge: Reinaldo Hernandez.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves at Walk in Cooler.

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. Observed raw shell eggs above the grill at cookline. Operator date marked the food item. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at Display Cooler Unit. Operator date marked the food item. Corrected On-Site

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.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the operator and employee took off the old gloves and washed his hands and replaced with new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground sausage over raw pork at Reach in Cooler. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy at 122°F. Operator corrected to a minimum of 165°F by reheating at eye burner. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef/pork over pork. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees filling water in a container and dumping ice at frontline handwash sink. Educated the operator.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.