WAFFLE HOUSE #2261

Basic - Accumulation of black mold-like substance in the interior of the ice bin in the back corner area . Manager cleaned and sanitized area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on four door cooler in front line area . Employee cleaned gaskets Corrected On-Site

Basic - Unwashed fruits/vegetables( box of tomatoes) stored with ready-to-eat food ( plastic bottles of orange juice in walk in cooler . Manager rearranged food . Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm. Operator refilled sanitizer bucket. Second test 50ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed with manager. Emailed operator time as a public health procedure form.

Basic - Garbage on the pad around dumpster.- manager cleaned dumpster area Corrected On-Site

Basic - No hot running water at mop sink in outside area near back exit

Basic - Unwashed fruits/vegetables ( box of tomatoes) stored with ready-to-eat food ( bottles of orange juice ) in walk in cooler . Manager rearranged food Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry- stored on the floor near walk in cooler -manager relocated water softener salt Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Hash browns at 45-53 F at 9:01 am prepared 4:00 pm the previous day - reviewed proper cooling with manager- manager discarded food Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hash browns at 45-53 F at 9:01 am prepared 4:00 pm the previous day - reviewed proper cooling with manager -manager discarded food Corrective Action Taken

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

Basic - Accumulation of black mold-like substance in the interior of the ice bin in the top back corner area in front counter area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf with sauces in front line area - employee phone removed from area Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in back kitchen near ice machine 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. -Manager set up three compartment sink, (Chlorine Sanitizer- 200ppm) per manager to have technician out to repair. Corrective Action Taken 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. -Eggs on cook line held on time, manager states eggs were placed on time 30 minutes ago and was able to properly date mark both "in" and "out" times. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Squeeze bottle labeled glass cleaner stored hanging on wait station rolling rack above single service items. Corrected On-Site Repeat Violation

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 - Accumulation of mold-like substance in the interior of the ice machine. -Near back door, manager cleaned during time of inspection. Corrected On-Site

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. -High Temp Dish machine not reaching 160F manager set up three compartment sink to sanitize dishes. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in coolers and reach in cooler drawers on cooks line. Discussed with manager.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Drawers on cooks line and large reach in coolers near back door. Discussed with manager.

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. Manager set up triple sink to sanitize dishes properly. Service was provided at the end of the inspection.

High Priority - Raw animal food stored not properly separated from ready-to-eat food. Raw ham stored with cooked ham in reach in cooler on cooks line. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored hanging over single service to-go containers in wait station. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Inside back storage area above storage racks.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on storage rack not inverted in back storage area. Corrected On-Site

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. High temp dish machine tested at 120F when ran 5 times, service provided during inspection. Manager set up three compartment sink to sanitize dishes properly. Corrective Action Taken

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Stored on top of ready to eat foods on cooks line in reach in cooler. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line near wait station tested at 0ppm. Tested again at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ham (49°F - Cold Holding) ; *cooked mushroom (45°F - Cold Holding) in top section of cooler by grill - manager placed foods on ice Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored next to dry grits in storage area. Discussed with employee; backpack relocated. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while cooking. Employee removed watch. Discussed with manager. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler in back kitchen; employee discarded. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands in back kitchen

High Priority - Spray hose at dish sink lower than flood rim of sink in front dish washing area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked mushrooms 46°, cooked cubes of ham 51°, American cheese 45° in top area of cooler at front line - employee added ice to cold well - recheck cooked mushrooms 40°, cubes of ham 39° , cheese 44° 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. Glenna and Kathryn - scheduled training for next week per manager

Basic - Accumulation of black mold-like substance in the interior of the ice bin in front counter area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to container of whipped spread and steam table in back kitchen area - manager relocated employee drink Corrected On-Site

Basic - Floor soiled/has accumulation of debris in the walk in freezer and back kitchen storage area

Basic - Garbage can soiled - uncovered towels attracting flies in dumpster area

Basic - Single-service articles not stored inverted or protected from contamination. Uncovered cups at dispenser in front counter area - manager covered the cups Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry - stored on floor in dry storage area - manager properly relocated the bag of salt Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at front counter area - manager changed solution - recheck 100 ppm chlorine Corrected On-Site Repeat Violation