WAFFLE HOUSE #901

High Priority - Live, small flying insects found 1 small flying insect by office . Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Container stored inside hand sink located in cook line . Removed Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired strips for chlorine Warning

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. No food reporting agreements for any employees. Provided printed copy to operator . Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on counter by coffee machine in drink station. Manager removed Corrected On-Site Repeat Violation Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gasket on reach in cooler under hash browns in cook line. Removed Corrected On-Site** Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked shell eggs , change gloves and start cooking. Inspector coach employee on proper hand wash. Corrective Action Taken

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. High temperature dish dish machine was not reaching 160F, strip didn't change to black and thermometer went up to 147F only .

High Priority - Live, small flying insects found 1 small flying insect flying over plates located on shelve over make table that has hash browns . 1 small flying insect flying around front counter. 1 small flying insect on garbage can located in cook line

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a watch and bracelets.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler that have hash browns .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup stored over bacon in reach in cooler.

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 30minutes per operator. Operator put correct time Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili, grits, gravy, less than 4hrs per operator (120-29F - Hot Holding);. Advised operator to reheat to 165F for temperature recovery Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test strips for 3bay

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

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

Basic - Cutting board has cut marks and is no longer cleanable. On main prep table cooler

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Heat machine not sanitizing at 160F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cooler right next to flat top Fan covers in walk in cooler Ice machine filter covers Bottom of dairy cooler by coffe station

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Waffle batter kept overnight on cooler under make table with temperature of 65F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Waffle batter kept on cooler overnight with temperature of 65F. 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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Multiple ceiling tiles out of place on back kitchen. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over serving counter. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored on tall reach in cooler that holds eggs. Corrected On-Site** Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing bracelets. Corrected On-Site Repeat Violation Warning

Basic - Garbage on the ground and/or pad around dumpster.Broken bag on front of dumspter, cups and napkins on floor. Warning

Basic - Open dumpster lid. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets on tall reach in cooler. Walk in cooler shelves have debris. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.aHigh temp dish machine will not be hot enough to change color on high temp test strip. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects under 3 bay sink 1 small flying insect on dinning room table 1 small flying insect under hand sink at cook line 2 small flying insects coming out of drain under soda machine located on cook line 7 small flying insects on A1 sauce and Tabasco located on shelve at kitchen entrance 45 small flying insects on walls and ceiling tiles on dining room 14 small flying insects on wall over passage from kitchen to office. Total= 73 flying inscets

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept on cook line for less than 4 hrs with temperature of 72F, pancake mix kept on cook line for less than 4 hrs with temperature of 50, sliced tomatoes kept on make table with temperature of 48F, diced ham kept on make table with temperature of 48F. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand sink at back with temperature of 84F

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile out of place over office , ceiling tile out of place by back door, ceiling tile out of place over steam well in cook line.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair.Gaskets at reach in cooler under make table. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris.Debris under equipment on cook line.

Basic - Floor tiles missing and/or in disrepair. Broken tiles under dish machine, broken tiles on molding close to office. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler by flat top has debris and mold like substance on gaskets. Make table on cook line has debris and reach in cooler under make table have debris. Gaskets on cooling drawers under make table have mold like substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects on dinning room 2 live flying insects on juice dispenser 1 live flying insect on prep area Total= 5 live flying insects Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ham stored on make table by toaster with temperature of 48F, sliced tomatoes with temperature of 56. Per employee they have been there for less than 4 hrs. 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 . Per cook eggs has been there since 2:00 pm Warning

Intermediate - Handwash sink used for purposes other than handwashing.Employee filled a pot on hand sink by dish machine. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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

Basic - Cove molding at floor/wall juncture broken/missing.Broken molding by entrance close to office. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cooking eggs while wearing a bracelet. Warning

Basic - Equipment in poor repair.Gaskets on reach in cooler under make table are broken. Warning

Basic - Floor area(s) covered with standing water.Standing water on cook line and by kitchen entrance. Warning

Basic - Floor tiles missing and/or in disrepair.Broken tile under dish machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have debris. Build up under ice pin. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler has debris inside and mold like substance on gaskets. Make table have debris . Tall reach in cooler by office have debris. Gaskets on cooling drawers have mold like substance. Warning

Basic - Water leaking from pipe and/or faucet/handle.Leak from hose behind soda machine . Per maintenance person he called Coca Cola to take care of problem. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Chlorine sanitizer bucket with 00 ppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over raw sausage. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pancake mix and hash browns left in reach in cooler overnight . Pancake mix 56°F, hash browns 62F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pancakes kept at cooler overnight it's temperature 56F, hash browns 62F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Mold like substance at soda machine. Warning

Intermediate - Handwash sink used for purposes other than handwashing.Employee re filling bucket at hand wash sink by dish machine. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No high temp strips for dish machine. 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 - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.Please use the tree bay sink to sanitize dishes. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks stored by single serving cups in drink dispenser area. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris.Floor under flat top has food debris. Warning

Basic - Open dumpster lid. Repeat Violation Warning

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.Dirty wiping towels stored by dish machine in bucket at floor. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls over flat top and behind clean plates at cook line have dust . Warning