WAFFLE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Philly meat over cut onions. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over soda syrup boxes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right side of flat grill. -Inside cabinet under soda station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw beef over raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Waffle batter 54f. Less than 4 hours. Cook placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -Eggs. Time expired at 1:45. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hood fillers. -Under cook line equipment.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall under flat grill. Warning - From follow-up inspection 2025-06-24: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.

Basic - Floor area(s) covered with standing water. -Under soda station.

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

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. -Manager determined correct time. Corrected On-Site

Basic - Drain cover(s) missing. -Under dish machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler at end of line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patties over raw pork.

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. Eggs. Manager determined correct time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Syrup in front handsink. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open in reach in cooler. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. By steam tables. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Under cookline.

Basic - Food stored on floor. -Soda syrup box. -Bag of onions in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Meat cooler gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in meat cooler. 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. Manager determined correct time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. On cookline. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Skateboard leaned against cart with to go trays. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Around top side of rear exit door.

Basic - Floor area(s) covered with standing water. By warewash area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gasket to right of flat grill. -Pull out drawer gaskets under prep area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked eggs and touched clean handle of spatula without washing hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less per operator less than four hours. Per operator the shell eggs were held for 30 minutes without time mark. Time plan given to manager, Guy. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns (54°F - Cold Holding); Cooked Mushrooms (50°F - Cold Holding); Cooked Ham (50°F - Cold Holding) per operator less than four hours. Rechecked Hash Browns at 43° Cooked Mushrooms at 43°. Cooked ham at 42° Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine corners, located in the back of the restaurant, has an accumulation of black/green mold-like substance in the interior .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both cooks are wearing a watch and bracelet while cooking. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside of mini reach in cooler under the cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in the reach in cooler and walk in cooler on the cook line are soiled.

Basic - Stored food not covered. Hamburger patties stored in the walk in freezer was not covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes are stored on the cutting board on the cook line. Corrected On-Site