WAFFLE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage and bacon over fully cooked delmonico in reach in cooler on front line, operator moved delmonico to top 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. -hashbrowns in upright reach in cooler, operator labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks -ice bin at soda station and ice machine in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and back hallway Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. -plastic lids in crates above triple sink, operator cleaned. Corrected On-Site

Basic - Equipment in poor repair. -brown cutting boards on cook line are chipped

Basic - Floor soiled/has accumulation of debris. -walk in cooler -under shelves/racks in dry storage Repeat Violation

Basic - Garbage dumpster located outside has no lid or lid open/broken.

Basic - Grease on the ground and/or pad around grease receptacle and egregious sanitation.

Basic - Grease receptacle lid open.

Basic - Ice bucket not stored inverted between uses. Operator inverted. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -raw pork on cook line. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -ladies restroom, operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all gaskets Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -upright in kitchen

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

Basic - Single-service articles not stored inverted or protected from contamination. -cups

Basic - Unnecessary items stored in garbage enclosure. -wood pallets

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over juices in walk in cooler. Operator moved juices to top. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -above CO2 tank in kitchen

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked shell eggs then handled cooking utensils and touched cooler with no glove change/hand wash. Educated operator and employee, employee washed hands. 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. -eggs on cook line

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -operator has changed to Chez Pierre, State Food Safety, unable to obtain certificates from website.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen

Basic - Dead roaches on premises. -1 dead in dry storage area. Operator cleaned and sanitized. Corrected On-Site

Basic - Drain cover(s) missing at dish machine. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. -under shelves in dry storage, under ice machine and upright reach in cooler in kitchen Repeat Violation

Basic - Ice bucket not stored inverted between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of upright reach in cooler in kitchen and all reach in coolers on front line. -exterior doors and handles of all reach in coolers -wall by back door is soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open beverage above cooling hash browns in upright reach in cooler in kitchen. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -front line and upright reach in cooler in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. -to go coffee cups by cooler in server area, operator placed lids on top to cover Corrected On-Site Repeat Violation

Basic - Upright reach-in cooler shelves with rust that has pitted the surface, in kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw pork in reach in cooler on front line Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy (114F - Hot Holding), held less than four hours per operator. Operator chose to discard. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 200++++. Operator dumped, made new solution, 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks on front line -ice machine Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -waffle batters in reach in cooler on front line. Operator labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on front line

Basic - Drain cover(s) missing at dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone on counter by coffee cups and drink cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line prepping food, cooking food and scooping ice. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers above triple sink

Basic - Floor soiled/has accumulation of debris under ice machine.

Basic - Floor tiles missing and/or in disrepair in kitchen.

Basic - Food stored on floor. -butter in walk in freezer. Corrected On-Site

Basic - Garbage enclosure area in disrepair.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, front reach in cooler by ice bin -exterior cover of ice machine -ceiling vent in kitchen Repeat Violation

Basic - Objectionable odors in back kitchen.

Basic - Old labels stuck to food containers after cleaning. -lids above triple sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -front line and kitchen Repeat Violation

Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. -cook line at make table

Basic - Single-service articles not stored inverted or protected from contamination. -cups in holders by soda machine

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cook line, cracked egg then touched ladle and spatula used for cooking hashbrowns .Educated operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patty over raw pork in reach in cooler on cook line Corrected On-Site Repeat Violation

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice, making drinks on front line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks holding cups on front line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine in kitchen and ice bins on front line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks stored next to condiments on front line. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks on front line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -walk in cooler

Basic - Ice bucket not stored inverted in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler, reach in coolers on cook line and kitchen -fans in walk in cooler -exterior reach in cooler door in kitchen -ceiling vents in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Filters under the hood suppression system are soiled. Interior of storage cabinets are soiled on the front line area. Vents are soiled throughout the establishment. The vents on the ice machine and the exterior of the ice machine door are soiled. Reach-in cooler gaskets are soiled by the condiment station area on the front line area. - From follow-up inspection 2024-02-12: The vents on the ice machine and the exterior of the ice machine door are soiled. Reach-in cooler gaskets are soiled by the condiment station area on the front line area.All other violations complied. Time Extended

High Priority - Toxic substance/chemical improperly stored. Clean chemicals so stored next to new utensils. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Gallon bleach stored in hand sink on front line.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on front line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching soiled apron then putting on gloves with no hand wash.

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. Manager added time on eggs on cooks line. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored on hand sink at dish machine. Manager relocated. **corrected on site ** - Bleach and all surface cleaner over bottled water in dry storage room. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+. Manager corrected to 100ppm. 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. Provided to operator and posted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook.

Basic - Equipment and utensils not properly air-dried - wet nesting of beverage cups at wait station

Basic - Floor soiled/has accumulation of debris in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter under griddle soiled - shelves in walk in cooler soiled

Basic - Outer openings not protected with self-closing door at rear of kitchen.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues throughout kitchen

Basic - Single-service articles not stored inverted or protected from contamination. To go cups at soda machine not inverted. Repeat Violation

Basic - Unwashed lettuce stored over ready-to-eat mushrooms in walk in cooler. Manager relocated. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To Go beverage cups not protected above sleeve. Warning - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups inadequately dried. Warning - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soil under grilldle/flat top - storage shelves soiled throughout Warning - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in rear. Repeat Violation Warning - From follow-up inspection 2022-11-14: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dirty dishes for dish machine, then handled clean pans without washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line cracked raw shell eggs, then handled sausage without washing hands and changing gloves.

Basic - Equipment in poor repair. Torn gasket on upright cooler in back room.

Basic - Reach-in cooler interior has accumulation of standing water. 2 upright coolers in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind coffee machines soiled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw pork, then changed gloves would washing hands and plated toast.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter 52° on counter by waffle irons less than 1 hour, manager moved to cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by office.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in upright cooler with food. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket.