WAFFLE HOUSE #2416

Basic - Buildup of food debris/soil residue on equipment door handles. Observed some reach in cooler handles are soiled at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed reach in cooler gaskets soiled at time of inspection. -Observed hood filters soiled at time of inspection.

High Priority - Presence of insects, rodents, or other pests. Approximately 10 live ants in Hand washing sink in back of house. Manager eliminated, cleaned and sanitized sink. Corrected On-Site

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. No time mark for eggs located above grill. Manager wrote time put out and time to discard. Corrected On-Site

Intermediate - Manager provided test kit strips for chlorine however, they expired on 10/24. Manager was notified

Basic - Equipment and utensils not properly air-dried - wet nesting. Waffle batter containers above 3 compartment sink with wet nesting, did not correct. Cups coming out of dish machine stacked before drying, Manager notified and corrected.

Basic - Garbage on the ground and/or pad around dumpster. Unnecessary items/unused equipment on the premises. Trash debris in mop sink area outside of back exit door. Manager notified

Basic - Ice buildup in walk-in freezer on floor. Manager notified

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drink machine located closer to office, exterior soiled; Both cabinets located under drink machines soiled with debris; Calcium buildup on exterior of ice machine located next to office; hood filters soiled above grilled; grease buildup on the left side of grill; gaskets soiled on reach in coolers closest that houses hash browns. Manager notified

Basic - Reach in cooler that houses waffle batter underneath reach in cooler soiled, operator corrected. Not box located in back of house near 3 compartment sink soiled with food debris; Cooler that houses hash browns soiled with liquid, Manager started cleaning. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink of coffee on top prep table in front kitchen area on cooksline Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Back kitchen area underneath 3 compartment sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom employees use.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse, visor and sweater on rack with condiments on cooksline

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

Basic - Floor soiled/has accumulation of debris. Back kitchen area underneath 3 compartment sink

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Cooking equipment stove with accumulated grease, food debris, and/or dust.

High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored near condiments on cooksline Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 2 trash cans stored in front on hand sink in back kitchen area Corrected On-Site

Basic - Bathroom facility not clean. Floors soiled

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

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

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees hat and apron on prep table shelf in back kitchen area Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili 125 F and gravy at 118 F. Operator reheating on stove. Second temperatures Chili 175 F and gravy at 180F Corrective Action Taken Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking items stored in hand sink on cooksline Corrected On-Site