WAFFLE HOUSE

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher behind front register. - From follow-up inspection 2025-08-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line main prep cooler top part sliced tomatoes (51F - Cold Holding); ham (52F - Cold Holding); sliced cheese (48F - Cold Holding) after busy breakfast rush for one hour per operator with lid left open. Operator closed lid. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust around vents on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler by office soiled.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at cook line wash hands to begin working with foods rub hands together with soap approximately 5 seconds. Spoke with employee regarding proper handwashing, employee rehashed hands before resuming work. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in reach-in cooler to right of cook top, observed raw ground pork over raw bacon. Discussed proper storage with operator, operator rearranged foods for proper food protection. 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. On main cook line, employee cracked raw shell eggs then engaged in plating cooked eggs, no handwash. Discussed with manager that after cracking raw shell eggs, hands must be washed after removing gloves before changing tasks. Manager discussed with employees, who properly washed hands before returning to work. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. License was renewed at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on table by triple sink with single service to go containers. Operator moved chemicals to proper storage. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. Operator cleaned and placed in container. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service iced tea bags stored uncovered on dry storage rack in far back kitchen. Coffee filters uncovered at far right cook line and far left cook line by beverage stations. Operator covered all items. Corrected On-Site