WAFFLE HOUSE #1464

Basic - Food offered in a way that misleads/misinforms the consumer. Establishment offering fully cooked steak. On menu, steak has an asterisk.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Paper cups. Manager covered last cup. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Pie case.

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Three compartment sink leaks - From follow-up inspection 2024-11-21: Time Extended

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle to to the right of the dish sink does not have a back flow preventer and is hanging below the flood rim. - From follow-up inspection 2024-11-20: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed at hose bib on rear building mop sink. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Beneath triple sink leak when draining. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Beneath dish area pipe clogged and draining directly on the floor from overflow. - From follow-up inspection 2024-11-20: Drain not draining, waste water draining on to floor. On to floor drain. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook walked to back, touched doors, back to food preparation. Did not change gloves and not wash hands.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sylvia, Adonis, and Nikita.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hash browns and waffle batter. Informed Manager. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook using cell phone, then back to food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drink cups. Informed staff. Corrected On-Site Repeat Violation

Basic - Walk-in freezer door not closing properly. Repeat Violation

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper strength. Chlorine bucket first test 200 ppm plus, too high. Informed manager. Second test was at 100 ppm . Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler doors on cooks line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at beverage station. Informed manager. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor under dishmachine is wet and food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall silver cooler on cooks line.

Basic - Walk-in freeze door is not closing properly.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer buckets at 0ppm. The product was then removed and remixed solution 50 ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cracked raw shell eggs, change gloves, not wash hand. Handle raw meat products, changed gloves , not wash hand. Educated staff. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Cooler door closest to office door does not shut tight.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign in women's restrooms

Basic - Single-service articles not stored inverted or protected from contamination. To go cups not covered.

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

Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Front sink Repeat Violation

Basic - Open dumpster lid. Repeat Violation

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

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

Basic - Cove molding at floor/wall juncture broken/missing. Under electrical panel

Basic - Dead roaches on premises. 1 under warming unit, 1 under triple sink, 1 under front counter. Manager cleaned during inspection Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Front sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill heavy grease buildup

Basic - Open dumpster lid. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Below glass reach in

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Stray bottle stored near utensils. Corrected On-Site

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

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

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

Basic - Floor tiles missing and/or in disrepair. Cracked tile in front of counter next to the cook stove.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. Undated chili in reach in cooler. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items mixed in with food and plastics utensils suggested storing in a separate area

Basic - Food stored on floor. Coffee bags and syrup stored on floor. Corrected On-Site

Basic - Ice bucket not inverted

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in restroom.

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

Basic - Standing water in bottom of reach-in-cooler. Cooler holding hash browns, and cooler holding pancake batter. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter not stored in sanitizer bucket Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer containers one at 0 ppm other one at 200+++ advised remix both 100 ppm after remixing Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Sausage patties and hamburger over pork chops

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns 52f cold holding

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

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

Basic - Floor not cleaned when the least amount of food is exposed. Under dish machine area and in back of house under three compartment sink and behind ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under waffle maker

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer buckets to high. 400++ppm new ppm 50-100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hashbrowns 46°-55° manager discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle mix and hashbrowns Manager discarded hashbrown and waffle mix was use and was refrigerated and our less than 4 hours

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. Hashbrown made yesterday 46°-55°

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/. Chris Nicolette Must have a certified food manager on site for next unannounced inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling tiles

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. Rinse temperature only reaching 130° must use three compartment sink at this time.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Light shield damaged/in disrepair. In kitchen area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under cooking equipment and under drawers soiled, bottom of reach in coolers

Basic - Single-service articles improperly stored. Styrofoam cups not inverted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by toaster, and silverware Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2021-08-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certificates were copies explained and will get more books. Does have some original certificates. - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some tiles near the area where you walk in to server area are dripping. Employee states it is condensation. Need to make sure all food transported near or under this area is protected from contamination at all times. - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. A few shields in kitchen area - From follow-up inspection 2021-08-30: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Spray handle on rise area by dish machine. Maintenance guys states one is on order. Repeat Violation - From follow-up inspection 2021-08-30: Time Extended