WAFFLE HOUSE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on stand up reach in cooler behind condiments shelf.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator didn't have test strips during inspection but ordered chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled towels at hand sink in front of office during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from in between bread shelf. Operator washed rinsed and sanitized knife. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw sausage patties over raw shell eggs in cooler. Operator immediatey Corrected On-Site

Basic - Equipment in poor repair. -Gaskets torn in cooler next to steamwell -Gaskets torn in cooler under cool well Operator has new ones on order

Basic - Floor soiled/has accumulation of debris. Under 3 comp sink and behind bag in a box soda

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

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf Under flatop

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. -Rusty shelves in cooler next to flat top

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near triple sink. Manager filled towels.. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door to ice bin of soda machine. Staff cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the front service counter.

Basic - Garbage on the ground and/or pad around dumpster. Asked staff to clean. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under counter of cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over reach in cooler, located at entrance to front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dishwasher. Manager replaced. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Manager removed scoop. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of cup in hash browns. Manager removed. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding). In reach in less than 4 hours

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment, cook line, dining and back storage area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and food in reach in cooler on cook-line with items for sale to the public. Staff removed employees food and drinks. Corrected On-Site

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

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.manager add date mark Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked eggs in bowl and plated cooked bacon without hand wash. Educated staff. Corrective Action Taken - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. Corrected On-Site - From follow-up inspection 2023-09-07: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat high priority violations may result in administrative complaint. Repeat Violation

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form.Form must be filled out by each individual employee and Kept on file in the facility. Corrective Action Taken

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.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of grease trap grease build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On-Site Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Turned black after third cycle. Repeat high priority violations may result in administrative complaint. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm retested at 50ppm. Repeat high priority violations may result in administrative complaint. Corrected On-Site Repeat Violation

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

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hash brown container. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front cook line. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- strip did not turn black on high temp

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.- laid raw sausage, changed gloves, no hand wash

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- chlorine 200 +++ ppm, added more water, 200 ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.interior of cooler

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - thermometer 20 F

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Bowl or other container with no handle used to dispense food.- used cup to scoop ice

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket

Basic - Employee personal food not properly identified and segregated from food to be served to the public.- employee removed Corrected On-Site

Basic - Equipment in poor repair.- broken gasket on cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.- gasket on milk cooler dirty

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.- bag of onions over milk

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200 ppm retested at 50ppm. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marie Magnum 04-16-20.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On-Site