WAFFLE HOUSE #567

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Basic - Equipment in poor repair. Observed torn reach in cooler door gaskets in kitchen at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood are soiled with old grease at time of inspection.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Current Hotel and Restaurant license not displayed. Observed expired 2025 license posted. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on containers above 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda machine closest to kitchen entrance soiled with slime. Observed hood filters soiled with grease. Repeat Violation

Basic - Single-service articles improperly stored. Observed insulated cups stored on floor in dry food storage area. Employee stacked boxes 6 inches off floor. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected on tiered shelf across from soda machine. Employee placed in bag. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket located in the middle of the cook line at 10ppm, employee remade 100ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen area was blocked by brooms. Corrected On-Site

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 5 employees working and no Certified Food Manager Donnell Lewis Assistant Manager

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelf of cooksline not inverted

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. Observed 1 dead roach on cooksline. Operator discarded, cleaned and sanitized area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with dust and grease

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooksline

Basic - Standing water in bottom of reach-in-cooler. On cooksline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back and front kitchen area and underneath cooking equipment Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and dining room. Floor soiled/has accumulation of debris. Throughout kitchen areas

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator replaced all sanitizer buckets 100 ppm chlorine Corrected On-Site

Basic - Food stored on floor. Box of eggs stored on floor inside walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken egg in bottom of triple door cooler by soda boxes.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Water leaking from faucet/handle. At 3 compartment sink

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

Intermediate - Handwash sink not accessible for employee use at all times. Food container stored in hand sink on cooksline Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen area Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area

Basic - Food stored on floor. Container of honey on floor cooksline Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Box of to go items on floor in dry storage area Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front kitchen area and back kitchen prep area

Basic - Employee with ineffective hair restraint while engaging in food preparation. Operator cooking with long ponytail

Basic - Floor soiled/has accumulation of debris. Grease and debris throughout front and back kitchen area Repeat Violation

Basic - Food stored on floor. Bag of onions on floor in walk-in-cooler

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hoods soiled with dust and grease debris

Basic - Standing water in bottom of reach-in-cooler. Reach-in-cooler on cooksline near office.

Basic - Stored food not covered. Slices of lemons directly on reach-in-cooler glass cooler shelves. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stored on condiments rack. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in back kitchen area blocked with cleaning equipment Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floor soiled/has accumulation of debris. Observed in dry storage area

Basic - Open dumpster lid. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Wash solution for clean in place equipment less than 110 degrees Fahrenheit. Observed the dish machine temperature at 112°F. Observed manager move the dish area to the triple sink and set up the triple sinks. Corrective Action Taken Warning - From follow-up inspection 2021-08-10: High temp dish machine (138°F) not CIP equipment temping below 160°F for food contact surface Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2021-08-10: Time Extended