WAFFLE HOUSE #1511

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make line - hash browns 48, diced ham 48, sliced cheese 52, mushrooms 45 / bottom batter 63F ( per manager less than 4 hrs. ) Manager discarded above food and stocked cooler with ice . Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-02-17: At time of the callback inspection Make bar top Hash browns 60F -less than 1 hr. Diced ham 53F top / 62 F bottom -less than 1 hr. Sliced cheese 59F - less than 1 hr. Mushrooms 58F - less than 1 Hr. No Waffle batter located in make bar cooler at time of the callback inspection. Line cook / Manager reports that make bar was loaded from walk in cooler with the above TCS food less than 1 hr. Prior to the callback inspection. Upon checking the make bar cooler, it was determined that the cooler was turned off. Manager turned on the cooler and stated that she would closely monitor the temperatures. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-02-17: No proof of employee training provided at time of the callback inspection. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front hot hold - grits 69F over 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make line - hash browns 48, diced ham 48, sliced cheese 52, mushrooms 45 / bottom batter 63F ( per manager less than 4 hrs. ) Manager discarded above food and stocked cooler with ice . Corrective Action Taken Repeat Violation Warning

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 on cook line Less than 4 hrs. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot hold - grits 69F Over 4 hrs. See stop sale Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rear hand wash sink 69F after prolonged running.

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 bar - line

Basic - Equipment in poor repair. Line upright 4 door cooler One door not remaining closed when shut.

Basic - Standing water in bottom of reach-in-cooler. Make line cooler bottom.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar top and bottom Make line top - diced ham 47, sliced cheese 51, bottom ham steak 47,sliced cheese 53F Per manager less than 4 hrs. Items iced during the inspection for rapid cooling Corrective Action Taken Warning - From follow-up inspection 2022-08-04: At time of the callback inspection Make line top Sliced cheese 41/42F, diced ham 41/42F . Bottom Ham steak 33F , No sliced cheese. Upon call back inspection Walk-in cooler and Freezer accessible Walk in cooler Ambient 51F / Condenser observed iced over. Steak 47F, sliced cheese 46F, shell eggs 51F ambient. Per manager- above food out of safe zone less than 4 hrs. Door left open during restocking. Manager opened adjoining walk in freezer door to rapidly cool the walk in cooler. Repairs for walk- in cooler called in during the callback inspection. Upon recheck during the inspection Ambient temperature 35F Sliced cheese 44 F,steak 41F, shell eggs 35F ambient. Condenser still iced over / Freezer door open to facilitate ambient temperature of the walk in cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Dry storage room and walk in cooler/ freezer not accessible at time of the inspection ( Afternoon) . Area locked . Manager on duty does not have a key. Area manager called during the inspection. He is located in Crestview and has a prolonged drive time to the location. Admin Complaint - From follow-up inspection 2022-08-04: At time of the callback inspection Walk in cooler, freezer and dry storage area accessible. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar top and bottom Make line top - diced ham 47, sliced cheese 51, bottom ham steak 47,sliced cheese 53F Per manager less than 4 hrs. Items iced during the inspection for rapid cooling Corrective Action Taken Warning

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 located in cook-line basket. Per manager less than 1 hr.

Intermediate - Interference/obstruction with the inspector's right of entry and access at any reasonable time. Dry storage room and walk in cooler/ freezer not accessible at time of the inspection ( Afternoon) . Area locked . Manager on duty does not have a key. Area manager called during the inspection. He is located in Crestview and has a prolonged drive time to the location. Admin Complaint

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. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Heat DM final rinse 170°F dish surface 144°F Triple sink set up as sanitizer station chlorine 100 ppm Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make bar - Diced ham 45°, sliced tomatoes 45°, sliced cheese 45°, bottom - ham 46°F ( per manager less than 4 hrs.) Manager turned make bar temperature down Warning

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