WAFFLE HOUSE #1214

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. See stop sale. No time mark on eggs over grill. Manager marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill cutting board soiled with mold-like substances. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grill cutting board grooved Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall surrounding soda hoses in corner across from office. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service cups in wall-holder on cookline not inverted or protected. Manager placed lids on top cups. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cookline reach-in cooler: ham (47F - Cold Holding); tomatoes (46F - Cold Holding). Manager placed foods in walk-in freezer to cool. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted or protected. 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. No time mark on eggs on shelf over grill. Manager marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mixer next to grill soiled with old food debris. Cutting boards soiled with mold-like substance. Ice machine bin soiled with mold-like substance. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training certificates missing instructor name and instructor number.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single-service cups stored in dispenser on cook-line wall not inverted or protected. Ice bucket not inverted or protected. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler gaskets torn on cooks line. Cook-line cutting board grooved. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substances. Reach-in cooler gaskets soiled with food debris and mold-like substances throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter next to soda machine. Manager placed in sani-bucket. Corrected On-Site

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. Opened over 24 hours prior gallon of milk with no date mark. Employee labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mixer next to grill soiled with old food debris. Cutting boards soiled with mold-like substance. Ice machine bin soiled with black, mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single-service cups stored in dispenser on cook-line wall not inverted or protected. Ice bucket not inverted or protected. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed. Corrected On-Site

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

Basic - Equipment in poor repair. Reach-in cooler handles broken with jagged edges. Reach-in cooler gaskets torn on cooks line. Deep cuts on cookline-line cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled throughout kitchen. Grill hood and filters soiled with grease accumulation. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Employee removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb under hand wash sink on cooks line. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mixer next to grill soiled with old food debris. Cutting boards soiled with mold-like substance. Ice machine bin soiled with black, mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted or protected. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler handles broken with jagged edges. Reach-in cooler gaskets torn on cooks line. Deep cuts on cookline-line cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled throughout kitchen. Walk-in cooler fan guard soiled with dust accumulation. Grill hood and filters soiled with grease accumulation. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service cups stored in dispenser on cook-line wall not inverted or protected. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on concrete exterior floor, not hanging to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter. Manager moved. Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not heating to acceptable temperatures, measuring 124F and 127F. Manager adjusted heating temperature. Remeasured unit at 180F. 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. Eggs on cookline. Manager marked time. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb under hand wash sink on cooks line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine door and white plate soiled with black, mold-like substance.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. No label on spray bottle hanging from cook-line storage rack. Employee identified liquid as bleach cleaning solution and labeled bottle. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired in 2022. Repeat Violation

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

Basic - Equipment in poor repair. Reach-in cooler handles broken with jagged edges. Reach-in cooler gaskets torn on cooks line. Deep cuts on cookline-line cutting board. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled throughout kitchen. Soda machine back and upper plates soiled with slime/liquid residue. Grill hood and filters soiled with grease accumulation. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service cups stored in dispenser on cook-line wall not inverted or protected.

Basic - Standing water in bottom of reach-in-cooler. In server cooler at end of cooks line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter. Manager moved. Corrected On-Site

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. Ran dish washer twice 145-147F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); hashbrowns (50F - Cold Holding) operator turned reach in cooler down and placed ice on items, other food items were 41F or below. Repeat Violation Admin Complaint

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 on cook line, employee time marked. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under Handwash sink on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Back top corners of ice bins. Water dispensing spout.

Intermediate - Handwash sink not accessible for employee use at all times. Bucket of water in Handwash sink by dish machine.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line above bulk syrups. 4 drinks on top shelf in walk in freezer. Operator moved all beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above single syrup dispensers. Operator moved phone. Corrected On-Site

Basic - Equipment in poor repair. 2 gaskets torn on the cook line. Cutting board on cooks line with deep cut marks. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Either sink on cooks line/kitchen. Inspector provided, operator placed at sinks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine. Backsplash of soda nozzles. Under hood filters on cooks line with grease dripping. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Server lemon/milk cooler. Repeat Violation

High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 135°F

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler: raw sausage stored above raw bacon.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracked eggs and then handled clean plates. Wait staff touching masks and continued to serve customers. Reviewed proper procedures with mgmt who then talk with the staff. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Ham 51°F, 48°F, steak 50°F Freezer door propped open. Temps dropped to 43°F, 44°F Corrective Action Taken Repeat Violation Admin Complaint

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. Milk in the reach in cooler. Manager was unsure when it was open.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees

Intermediate - No soap provided at handwash sink. Rear hand wash sink. Soap provided. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket is not stored inverted.

Basic - Equipment in poor repair. Reach in cooler door gasket is torn. Ice transport bucket is chipped.

Basic - Grease on the ground and/or pad around grease receptacle. Grease barrel lid open, grease and trash on the ground around the the grease container and heavy build up of grease on the ground below exhaust hood which is on the back wall of the restaurant.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.) Beverage system drink heads have mold-like build up. 2.) Shelving under the cook line has heavy grease build up. 3.) Reach in cooler door gasket has mold like build up.

Basic - Single-service articles not stored inverted or protected from contamination. To go cups not covered. Covered during this. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cook line three door cooler