WAFFLE HOUSE #1620

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under the cook line and adjoining reach-in coolers soiled. Warning - From follow-up inspection 2025-10-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on line soiled. Warning - From follow-up inspection 2025-10-08: Time Extended

Basic - Clean linens stored in improper location. Clean towels stored on top of chemicals in dry storage area

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Located next to register, 0ppm, replaced 50ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and continued cooking. Manager spoke to employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (57F - Cold Holding). Manager placed bag of ice on items. American cheese 43F. 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. Emailed manager information for shell eggs hold on time.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Dead roaches on premises. 1 dead roach in dry storage area next to bread rack. Manager removed cleaned and sanitized area. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 10ppm. Manager changed buckets. Chlorine sanitizer 100ppm Corrected On-Site

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2023-11-15: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab toast from toaster with bare hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (48F - Cold Holding) on cook line, operator placed item in ice bath 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 and the time removed from temperature control cannot be determined. Operator added time mark, eggs brought out at 10:30am Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200 plus ppm, remade 100ppm Corrected On-Site

Basic - Equipment in poor repair. Broken cooler door handle next to steam table

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded potatoes, employee corrected placement Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior of coffee machine soiled. Gaskets soiled on walk-in cooler

Basic - Soiled dry wiping cloth in use. On shelf under cook line next to in use cooking equipment

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. Dish machine reached 142.9 degrees F. Operator set up three compartment sink chlorine 100 ppm. Maintenance arrived during inspection and is repairing dish machine. Re-temp 158 degrees F Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on counter dividing cook line and customer area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler not flat top grill: American cheese 49 degrees F. Other foods temped appropriately. Operator cut portions. Re-temp American cheese 47 degrees F. Operator moved cheese to bottom portion of cooler. Tall 4 door reach in cooler by coffee station: Raw sausage patty 45 degrees F. Operator moved to different shelf. Other foods temped appropriately. Re-temp sausage patty 36 degrees F 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 and the time removed from temperature control can be determined. Eggs held on time not marked appropriately. Employee marked time from 9 am when they were pulled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scooper hash browns on line.

Basic - Equipment and utensils not properly air-dried. Employee drying containers with single-use paper towels after they go through sanitization. Discussed proper air drying.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at entrance to cook line from customer side.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk-in cooler only stays on when holding light switch at exterior. Per operator a maintenance order has been placed. Maintenance arrived prior to departure to address issues.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -employee touched glasses with gloves then began prepping food without changing gloves and washing hands Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes(53F - Cold Holding); diced ham(47F - Cold Holding); cut lettuce(46F - Cold Holding retemp at 43 degrees Fahrenheit ) Operator moved items to cooler Items were held out for less than 4 hours Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy (128F - Hot Holding reheated to 167 degrees Fahrenheit ); chili (125F - Hot Holding reheated to 190 degrees Fahrenheit ) Discussed reheating with operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler to the right of cooks line has accumulation of food residue Repeat Violation

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -127 degrees Fahrenheit

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above steam table adjacent of ice machine has accumulation of dust

Basic - Clean utensils or equipment stored in dirty drawer or rack. -utensils stored in dirty drawers at cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle in hash browns at prep station Employee moved handle during time of inspection. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. -gauge at dish machine not moving

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -waffle makers handles have accumulation of food residue -hood filters have accumulation of grease -reach in cooler handles have accumulation of food residue -reach in cooler gaskets have accumulation of food residue Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes (50°F - Cold Holding) Discussed storing tomatoes directly inside the reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler racks have accumulation of food Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -buckets above steam table

Basic - Cutting board has cut marks and is no longer cleanable. -at front counter

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and keys stored soda fountain syrup -hand bag on rack with single service items plates Discussed moving personal items with operator

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack

Basic - Equipment in poor repair. -reach in cooler gasket at front counter torn

Basic - Floor area(s) covered with standing water. -at front counter Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler drawer gasket at front counter have accumulation of food residue -walk-in cooler shelves have accumulation of food residue

Basic - Reach-in cooler shelves with rust that has pitted the surface. -double door reach in cooler at front counter

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