WAFFLE HOUSE# 96

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine is soiled with black-mold like substance.

Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on food preparation table in front of toasters.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of 4 door refrigerator on cooks line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking water underneath dishwasher.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees wipe down dirty surfaces then picked up mushrooms without Changing gloves or washing his hands. Had a discussion with employee about proper hand washing techniques. Employee washed his hands. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on food contact surface on cooks line. Management properly stored cloth. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of triple door refrigerator on cooks line. Repeat Violation

Basic - Stored food not covered. Raw ham stored uncovered in triple door refrigerator in middle of cooks line. Management covered raw ham and properly stored it. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of chlorine on cooks line. Management refilled bucket retested at 100Ppm of chlorine. 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. Pancake batter held on time as a public health control has no time markings. Manager added proper time stamp to pancake batter. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored inside refrigerator on cooks line. Manager discarded drinks. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in notion of double door refrigerator on cooks line. Manager cleaned out refrigerator. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket. Manager removed and properly stored mop. 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. Sanitizer Bucket (Chlorine - 200ppm+) CORRECTED TO 50ppm Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled under dishwashing area.

Basic - Food stored in a location that is exposed to splash/dust. Packaged crackers stored under tray filled with water, operator moved crackers on top. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in woman's restroom. Handwashing sign next to register faded.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near soda machine soiled, operator cleaned at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under handwashing sink, discussed with operator. Operator states they are waiting for part.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to dump coffee, informed manager/person in charge on proper use of hand wash sink

Basic - Ceiling ventilation system inadequate as evidence by condensation on ceiling. Corrective Action Taken

Basic - Cutting board near three compartment sink has cut marks and is no longer cleanable.

Basic - Food stored in a location that is exposed to splash/dust. Observed syrup containers in container with water over ready to eat crackers. Manager moved crackers from exposure. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed multiple reach in cooler units on cookline with soiled gaskets. -Observed outside of reach in cooler units soiled with grease like substance on cook line.

Basic - Open dumpster lid Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler next to coffee station, manager removed drink and placed in designated area. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed two Delfield units with standing water in bottom of reach in coolers.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 19ppm); Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm) observed on cookline, employee replenished chlorine level to comply. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sausage cold holding at 45F.

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.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler lids. Manager removed knife's and places at dishwasher.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath grill has buildup of grease and old food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk in reach in cooler opened over 24 hours ago not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine closest to the waffle machine have black substance in the back.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottle and orange in reach in cooler across from register. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of cold bar at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine near waffle makers and shelf near register with condiments soiled with old food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers have old food debris inside. Draws with clean dishes under grill are soiled with old food debris liquid. Manager had employees remove dishes and clean out draw. 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 stamp on eggs. Operator put time on eggs. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tile missing under reach in cooler near grill.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Clean skillets in soiled draw. Operator placed dishes at sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Yellow debris at the bottom of walk in cooler at kitchen entrance.

Basic - Soiled dry wiping cloth in use. Soiled wiping rags not in sanitizer buckets. Operator placed in sanitizer bucket.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce temped at 48° and ham temped at 51° at 10:10. Operator put both on ice. Cut lettuce re-temped at 43° and ham re-temped at 38°, at 11:15. 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 and the time removed from temperature control cannot be determined. Incorrect discard time on label, two hours which does not match four hour discard time in written plan. Operator corrected label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In ice machine next to managers office. Repeat Violation

Basic - Equipment in poor repair. Gaskets in reach in coolers near grill and near arch way to back prep area are torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris on the floor of storage room, back prep area and front counter. Drains had buildup of food in them. Standing water on floor in cracked tiles near dish machine and grill. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair near three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of coolers have food debris at the bottom.

Basic - Standing water in bottom of reach-in-cooler. Cooler near the archway of back prep area and reach in cooler next to grill.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat food. Employee moved raw chicken to bottom shelf of walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut ham 44 ° hash browns mix 64°F operator placed in cold holding unit to rapid cool lid uncovered. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For shelled eggs.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler by waffle maker.

Basic - Floor soiled/has accumulation of debris. Observed under high temp machine on server line. Observed under three compartment sink by dry storage room.

Basic - Nonfood-contact surface soiled reach in cooler gaskets on cooks line. Bottom of reach in cooler by drink machine soiled Walk in cooler gasket soiled.