WAFFLE HOUSE #2159

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - diced tomatoes (52F - Cold Holding), manager voluntarily discarded Corrective Action Taken

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. No time mark on shell eggs over cook line, manager updated Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and lettuce over cheese and orange juice in walk-in cooler, order corrected Corrected On-Site

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. Shell eggs on cook line, held less than 4 hours, time added Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm 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.

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, corrected 100ppm Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Clean linens stored on floor. Clean wiping cloths on floor in dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass cooler gaskets soiled at front counter Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan cover soiled in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. waffle batter (50F - Cold Holding), held less than 4hrs, moved to reach in cooler Corrective Action Taken

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning during inspection Corrective Action Taken

Basic - Equipment in poor repair. Gaskets torn on reach in cooler next to flat top

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 hash browns on cook line, employee removed scoop Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excess batter drippings under waffle makers

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and onions over cook d ham in walk-in cooler, operator corrected order Corrected On-Site

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. Shell eggs on cook line held on time with no time mark, manager stated eggs brought from reach in cooler around 8:15am. Correct time added Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy in reach in cooler no date mark, manager unable to provide date item was cooked, manager voluntarily discarded item

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temp dish machine 211.4F, discussed with manager to adjust temperature to between 160F-194F

Basic - Cutting board has cut marks and is no longer cleanable. Wood cutting board on cook line has chip in corner Repeat Violation

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 touching potatoes in reach in cooler, manager moved scoop 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 shell eggs then changed gloves without washing hands -employee used cellphone then changed gloves without washing hands Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly at front counter by reach in cooler -1 live fly at three compartment sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs over beef patties in reach in cooler Operator moved raw beef patties during time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottle stored on rack with waffle syrup Operator moved items during time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Floor soiled/has accumulation of debris. -floor drain soiled

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corners of waffle makers have accumulation of food residue -sides of prep table have accumulation of food residue -sides of flat top grill have accumulation of grease Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -7-Eleven cup in reach in cooler

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

Basic - Single-service articles improperly stored. -coffee filters at front counter next to coffee machine

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at front counter not labeled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior reach in coolers at front counter -reach in cooler racks at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of grill at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 10ppm) Corrected to 50ppm during time of inspection. Corrected On-Site