WAFFLE HOUSE 2014

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tea urn - all reach-in cooler gaskets Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of pink substances. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - tan cutting board stored in back area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - delfield cooler next to soda station

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - sausage gravy prepared @5am. 74°

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tea urn - Reach in gaskets - tan cutting boards Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom Repeat Violation

Basic - Floor soiled/has accumulation of debris. - under ice machine

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Live, small flying insects found - 2 flying insects

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw commercially processed pork chop stored over raw bacon on cooks line cooler. - raw sausage patties stored over raw bacon oncooks line. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cuttings boards on cookslines. Repeat Violation

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

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. - 1 new hire Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.

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 black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle water stored next to clean silverware. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored on prep table. Corrected On-Site

Basic - Equipment in poor repair. - gaskets on cooks reaching cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. - Back door Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior of ice machine - hood filters - gaskets on cooks reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooler next cooks station

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -table under steam units soiled with food debris

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

Basic - Dead roaches on premises. -one dead roach next to walk in cooler door -operator cleaned, discarded, and sanitized area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind faucet at kitchen hand sink accumulation of mold like substance -operator cleaned mold like substance from sink -area under cooking equipment soiled with buildup of grease -mobile storage racks soiled with food debris

Basic - Outer openings not protected with self-closing doors. -rear kitchen door

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind steam tables soiled with rust

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chili 97-115F, stop sale issued, operator discarded

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -sausage over bacon Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. -Dish pit at Front counter Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 97-115F, operator stated began cooling at 5am

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine 150ppm -corrected to 100ppm Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout front of house kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -fork stored with raw meat, handle touching product Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

Basic - Buildup of food debris/soil residue on equipment door handles. - four door cooler

Basic - Ceiling tile missing. - above ice machine. Ceiling tile sitting on floor. Needs to be put up.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles and vents above make line and throughout dining room dusty

Basic - Floor tiles missing and/or in disrepair. - at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fans dusty - interior of cabinet below ice bin at end of cook line with heavy buildup of slime and mold like substance - corner area below cook line heavy buildup of grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - opened can energy drink Corrected On-Site

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

Basic - Single-service articles improperly stored. - styrofoam cups in dispenser not inverted missing end cap

Basic - - From initial inspection : Basic - Equipment in poor repair. - dish machine leaking onto floor Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - on cook line Warning - From follow-up inspection 2023-10-10: Time Extended

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 Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pecan pie portioned 2/16 -operator discarded Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - held off temperature control with no written procedure or time marking available

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -mushrooms from bag in upright cooler next to cookline

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, dust. -dust accumulation on ceiling tiles, vents, and lights -operator in process of removing. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone chargers, hat, medicine over soda syrup Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (87F - Hot Holding) Operator discarded

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area

Basic - Food stored on floor. Onions stored on floor in walk-in cooler. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Delfield reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (47 - Cold Holding); sliced tomatoes (48 - Cold Holding) operator placed in in cooler in ice bath. 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. Eggs were pulled out 20 minutes prior per operator. Operator marked time sheet.Corrected On-Site Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to food in back area. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44° held over night ,greater than 41°. Operator discarded Hash browns 45° operator placed food in ice bath Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hash browns perp prior day

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler next to grills

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cooks area

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Paper goods not 6inches off the flooring dry stock storage area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the grill area

Basic - Dishmachine has no data plate/operating specifications. Gauges not moving during a wash cycle.

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. Dishwasher 148°

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Missing tiles in front of cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler floor Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Delfield reach in coolers Interior of Reach in cooler next to grills

Basic - Water leaking from pipe and/or faucet/handle. Leaking discharge pipe on dishmachine