WAFFLE HOUSE #2312

Basic - Standing water in bottom of reach-in-cooler. Observed in unit next to flat grill.

Basic - Light shield damaged/in disrepair. Light shield damaged in the dry storage area.

Basic - Silverware/utensils dried with a towel/cloth. Employee used a paper towel to dry clean silverware.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. American cheese slices 65F inside the drawer on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese slices 65F.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container inside the hand washing sink on the front counter. The counter was removed. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waitress touched her face then grabbed a plate of food and presented to the guest. Employee washed her hands. Corrected On-Site

High Priority - Observed manager put raw beef steaks on grill then handled spatula and clean plate and put cooked pork chops on it. Educated manager after handling raw animal foods that gloves need to be changed and hands washed before handling clean utensils and plates Corrective Action Taken

Basic - Equipment in poor repair. Observed torn gaskets in 4 door reach in cooler on right cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris in bottom of far right reach on cooler on cook line

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-04-20: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-04-20: No training available Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on cook line reach in cooler by office, and next to cook line Warning - From follow-up inspection 2023-04-20: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live flies in lobby Observed 1 live fly on wall in dry storage. Manager eradicated and cleaned and sanitized

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by office Blocked by handcart. Manager moved

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

High Priority - Presence of insects, rodents, or other pests. Observed 15 ants on hand sink in back storage area. Pest control company came and killed ants. Manager cleaned and sanitized area. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose in bucket of water in dish area.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Tested server sanitizer bucket closest to office and tested 200ppm 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. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee smoothie in walk in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack hanging on bread rack in back prep area

Basic - Standing water in bottom of reach-in-cooler. To right side of cook line cooler

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On both buckets at server station. Educated manager sani buckets need to have water and sanitizer only. A separate bucket can be used for water and detergent Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2022.

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. Shelled eggs on cook line. Employee time marked Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of dis soap by margarine cups above three compartment sink. Bottle of degreaser stored on rack by straws in dry storage next to hand sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by office door and Bucket to far left side of server station tested at 200ppm Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently 7 employees- cooks and servers working on site.

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 - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed box of donuts on top of soda bibs. Employee removed Corrective Action Taken

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of to go ware on floor by hand sink in back.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer Bucket By office.

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 started setting up three compartment sink for manual warewashing Corrective Action Taken

High Priority - Raw animal food stored over canned/bottled drinks. Case of raw bacon stored on quarts of milk in walk in cooler. Manager moved to another shelf Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer by back door to prep area tested at 200ppm

Intermediate - Hot water at hand sink by office does not reach 100 degrees Fahrenheit. Temped at 83 degrees

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Basic - Buildup of food debris residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temp is 120 degrees and rinse temp 145 degrees.

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of juice dispensers, gaskets of all reach in units

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm in dish area