WAFFLE HOUSE #2318

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 94F for two hours, in storage area , steam table . Operator instructed to reheat . Operator reheated to 201F. Corrected On-Site

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line handling food, wearing a way a watch . Educated operator. Corrective Action Taken

Basic - No copy of latest inspection report available.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked egg and continued to slice read without , changing gloves and washing hands, educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line lowboy unit batter (45F - Cold Holding); hash browns (45F - Cold Holding), Less than 4 hours, door left opened. Operator relocated food, and educated employees. Corrective Action Taken

Basic - No copy of latest inspection report available.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves soiled with food debris.

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

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter at front counter cookline 47F/10 minutes recently returned to unit Corrective Action Taken Repeat Violation

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 half gallon of chelate milk 24 hours ago not date marked at front counter reach in cooler. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice with fake nails at front counter without gloves,. Educated operator Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 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.

Intermediate - Water with a temperature of at least 100degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand sink 83F.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in front counter reach in cooler. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter top batter (60F - Cold Holding)/ 1 hour . Operator returned to refrigerated unit, Corrective Action Taken Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter 59f. Item returned to reach in cooler 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. Shell eggs not date marked. At front counter. Operator updated. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1- cracked egg in front counter reach in cooler.

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. Gallon of milk at front counter Delfield not date marked . Operator updated from 48 hours ago. 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 - Ice buildup in walk-in freezer.

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. In steam table grits 125°F / hot holding for 7 hours, Operator instructed to discard. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Ice machine soiled with mold-like substance

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at front counter employee handwash sink.