WAFFLE HOUSE #2329

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of white piece 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. Establishment holds raw eggs on time as a public health control no time stamp. Operator was aware of the time eggs were pulled from cooler and time stamped according Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 120F hot holding, second temperature @9:45 174F reheat. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of door and opening of ice machine heavily soiled. Container holding ice scoop soiled

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee hair hanging above visor, 1 employee beard guard needed

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs with gloves, then replaced gloves to picked up toasts and clean plate without hand washing first. Discussed with operator about proper procedures for hand washing and gloves changing.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of chili 128 F stored on steam well, not fully fit in the steam well. Operator reheated chili to 168 F at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee and ice cubes in handwash sink by office. Operator rinsed with hot water at time of inspection. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Operator remade solution, tested 100ppm. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. Ran hot water more than 2 minutes to reached 85F in hand wash sink at back kitchen.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on soda syrup at back kitchen. Operator relocated soda syrup to prevent cross contamination. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tall reach-in cooler door frame and gaskets soiled with old food debris on cook line.

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran high temperature dish machine multiple times, temped 144.5F, 150.6F and 150.3F. Operator setup three compartment sink with chlorine to manually sanitize food contact surfaces and contact dish machine service company. Corrective Action Taken Warning - From follow-up inspection 2024-02-05: Repair in progress. Time Extended - From follow-up inspection 2024-02-12: The repair technician onsite at time of inspection, new water manifold with booster has been installed, no ware washing. Time Extended

Intermediate - Hot water supply not maintained during peak periods. Handwash sink at office area.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temperature gauge not working properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance.

Basic - Single-service articles improperly stored. A case of food container lids stored on floor at dry storage. Operator moved to shelf. Corrected On-Site

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 cracked raw shell eggs then touched ham steaks and cleaned serving plates with the same gloves and no handwash. Employee washed hands with cold water. Observed employee washed hand with water less than 100F at front service area. Discussed proper handwash and gloves changing procedures. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of sliced tomato 49 F and diced ham 51 F on cook line. Operator discarded the sliced tomatoes and moved diced ham to walk-in freezer for rapid cooling. Re temped: diced ham 41 F. Corrective Action Taken Repeat Violation

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 by email.

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. Provided by email.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink at front service area, temped 76 F. Repeat Violation

High Priority - Employee washed hands with cold water. Observed employees washed hands with cold water in handwash sink at front service counter, no hot water provided in this sink. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sausage gravy (98-122F - Hot Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: diced ham 45 F, sliced cheese 47 F. Operator removed items to walk-in freezer for rapid cooling, re temped: diced ham 40 F, sliced cheese 42 F. 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. Small steam well next to three compartment sink: sausage gravy (98-122F - Hot Holding). Operator discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Dish detergent stored in handwash sink at front service counter. Removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front service area, no hot water provided due to lack of hot water pressure. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Employee cleaned and sanitized at time of inspection. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands with cold water. Observed employee handled dirty dishes, then washed hands but rub hands with soap for only 5 seconds, then rinsed hands with cold water. Discussed with operator about proper hand washing procedures.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in the establishment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: diced ham 70 F, cut lettuce 69 F, sliced cheese 69 F, sliced tomato 70 F. Operator stated that work order placed for the reach-in cooler and moved time/temperature control for safety food to walk-in freezer for repaid cooling. Re temped: diced ham 51 F, cut lettuce 47 F, sliced cheese 39 F, sliced tomato 40 F. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front service area next to dish machine has not hot water provided.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade to 100ppm. Corrected On-Site