WAFFLE HOUSE #2291

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -shell eggs cracked for service at cookline, handled clean plates and touched cooked bacon without changing gloves and washing hands

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.

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. -3 door cooler next to steam wells

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of equipment. -wet mop stored outside leaning against wall

Basic - Water leaking from pipe and/or faucet/handle. -faucet at 3 compartment sink

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -less than 50ppm at solution stored across from cookline coolers, manager replaced Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth is only partially submerged inside sanitizing solution across from cookline coolers Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom vent not properly installed or is in disrepair. -men's restroom - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Grease on the pad around grease receptacle. - From follow-up inspection 2025-07-22: 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. -manager corrected booster during inspection, rechecked 160F -dishwasher thermometer reads 131-155 as range between several attempts/ cycles Corrected On-Site 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. -raw shell eggs above grill, no time mark. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes

High Priority - Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes 54-55F after 2 hours from being cut per manager, rechecked 45 minutes later at Tomatoes held on top portion of cooler on cook line exposed to unnecessary ambient temperature during cooling period.

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. -chocolate milk

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cut tomatoes not placed in environment conducive to allowing food to be cooled to 41F within 4 hours.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -175F final rinse temperature read from manifold gauge, manager corrected booster during inspection Corrected On-Site

Basic - Clean plates above grill not stored inverted or in a protected manner.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wrist bands/watch while preparing dood Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -plastic water bottles

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine out front - From follow-up inspection 2023-12-28: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Corrected On-Site - From follow-up inspection 2023-12-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham 49F-51F, leas than 4 hours but manager stated discarding out of caution. Replaced with Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand sink next to ice machine

Basic - Grease receptacle lid open. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. -stand up cooler on line -shorty cooler on line Corrected On-Site

Basic - Single-service articles improperly stored on floor. -single service cups on floor from delivery, manager moved on top Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili 98F, sausage gravy 98F inside tabletop steamwell next to cooler on line. Manager stated pans loaded at 6am, see stop sale. Manager replaced tabletop unit Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -reading 27F inside beverage station, manager replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, manager had employee replace on site to 50ppm Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in a sanitary manner. -stored outside against exterior wall

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham, sliced cheese 48-51F, less than 2 hours. Manager stated lid left open during rush, moved product to walk in cooler Corrective Action Taken

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee belongings on top of small prep table in back next to table top warmer

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw hamburgers covered under consumer advisory stored below raw pork in cooler up front.

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

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm next to silverware station, manager corrected to 50-100ppm Corrected On-Site