WAFFLE HOUSE #1391

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 broken egg stored above cook line, operator discarded Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. -"meat cooler" Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -tall glass door cooler at end of line Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of sanitizer solution bucket Corrected On-Site

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

High Priority - Live, small flying insects found -2 live, small flying insects in dry storage area -1 live, small flying insect near sanitizer bucket 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, operator dated Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. -in grout lines in front of ice machine

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

Basic - Floor tiles missing and/or in disrepair. -broken floor tile in front of triple sink

Basic - Plumbing system in disrepair. -water spraying out of pipe in rear of dishwasher while it is in operation

Basic - Reach-in cooler shelves with rust that has pitted the surface. -"meat cooler"

Basic - Standing water in bottom of reach-in-cooler. -tall glass door cooler at end of line, operator states repairs are ongoing Corrective Action Taken

High Priority - Live, small flying insects found -1 live, small flying insect in front service area -1 live, small flying insect in over rear handwash sink Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored on top of ham in stand up reach-in cooler, operator relocated raw bacon Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at front counter evidence of being used as dump sink, ice present

Basic - Stored food not covered. -sausage gravy in hot holding unit, operator covered Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry, operator hung up Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live, small flying insects in kitchen -1 live, small flying insects in women's bathroom

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb on rear of building next to back door

Intermediate - Food-contact surface soiled with food debris. -inside of double door reach-in cooler has an accumulation of grease and food debris

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above cases of dry hash browns in dry storage area

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle lid open. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door has an accumulation of grease and food debris

Basic - Standing water in bottom of reach-in-cooler. -single glass door reach-in cooler at end of service counter

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rubbed face then handled clean dishware (both actions with bare hands)

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. -raw shell eggs 8 am-12 pm according to line cook but were unmarked. The form was then corrected to reflect these times. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -drink cup next to soda dispenser

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -areas around soda dispenser nozzles soiled -exterior of ice machine soiled

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.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (130F - Hot Holding). Item discarded.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm.

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

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

Basic - Floor soiled/has accumulation of debris. Under equipment.

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

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

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 mark. Eggs. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under dishwasher and ice machine.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Warning - From follow-up inspection 2022-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish washer racks soiled. Exterior of ice machine soiled. Warning - From follow-up inspection 2022-12-22: 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.

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. Eggs, cook line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Gravy 105f.Advised to reheat item(s) to 165°F for 15 seconds within two hours.

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

Basic - Cove molding at floor/wall juncture broken/missing. By door by office.

Basic - Floor soiled/has accumulation of debris. Storeroom, walk in freezer, prep area and under dishwasher.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelf.

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

Basic - Standing water in bottom of reach-in-cooler. Four door unit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb above mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink, ice in sink.

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

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

Basic - Cove molding at floor/wall juncture broken/missing. By entrance to back room.

Basic - Floor soiled/has accumulation of debris. Under dishwasher and make line.

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

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

Basic - Prep table shelf with rust that has pitted the surface.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese in reach in cooler observed at 51°F. Operator moved to walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Spray bottle stored on condiments rack. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb, mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine at 200+ppm corrected to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles and water spout

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jacket laying on top of product on dry storage shelf. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Food debris built up order dish machine area.

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

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