WAFFLE HOUSE #662

Basic - Ice buildup in walk-in cooler - Condenser / fan box frozen over WIC ambient temperature 41F

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink used for storage . Items removed during the inspection Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line drawer- sliced cheese 49/50F greater than 4 hrs. Manager confirmed product is TCS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line drawer- sliced cheese 49/50F greater than 4 hrs. See stop sale Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Front line hand wash sink used to fill bucket Discussion conducted with manager and staff reference proper use of hand wash sinks . Hand wash only

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make line cooler drawers Repeat Violation

Basic - Ice buildup in reach-in make line cooler top and drawers. Repeat Violation

Basic - Make Line reach in cooler top soiled . Manager cleaned and sanitized during the inspection. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed one wall behind dishwasher. Roach killed and discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rear hot hold Grits 124F overnight Heat well low on water. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line cold drawers Diced ham 51F Greater than 4 hrs per manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line cold drawers Diced ham 51F Greater than 4 hrs per manager See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rear hot hold Grits 124F overnight Heat well low on water. See stop sale

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cold drawers

Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment. Repeat Violation

Basic - Ice buildup in reach-in cook-line cold drawers Large ice block observed

Basic - Floor soiled/has accumulation of debris. Walk in cooler under storage shelving

Basic - No handwashing sign provided at a hand sink used by food employees. Front lobby restrooms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Sliced cheese 55°F less than 4 hrs. Container filled above chill line 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 . Shell eggs at cook line Per manager 1 hr Stop sale not required Time logged during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Make line sausage gravy 121/126°F less than 1 hr. Operator advised to reheat to 165°F and hot hold at 135°F

Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in front hand wash sink. Removed twice by Manager Discussion conducted with manager and staff reference proper use of the hand wash sinks. For hand wash only

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand wash sink