WAFFLE HOUSE #398

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham at 50°f. In cooler 1.5 hours. Operator using shallow pan in top area of reach in cooler. Ham placed in deeper pan and placed in freezer for rapid cooling. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

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

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. -temperature at center of chili container 44°f.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Standing water on floor in walk in cooler.

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. Warning

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. Warning

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. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Ice buildup in reach-in cooler next to grill.

Basic - Nonfood-contact surface soiled with food debris. -wire shelving in walk in cooler.

Basic - Reach-in cooler interior has accumulation of soil residues.

Intermediate - Ambient air thermometer hanging on rack in walk in cooler not accurate within plus or minus 3 degrees Fahrenheit. 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 - Thermometer for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine will not power on.

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

High Priority - 1 Live, small flying insects in kitchen.

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 - Metal stem-type thermometer 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 mark. Corrected On-Site

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

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 - Reach-in cooler interior, under lid, has accumulation of soil residues.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reconstituted hashbrowns at 52°f in reach in cooler. Reconstituted at 7:00pm last night and placed in reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Reconstituted hashbrowns at 52°f in reach in cooler. Reconstituted at 7:00pm last night and placed in reach in cooler.

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

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

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. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter at cookline at 52°f. Out of cooler for less than 1 hour. Operator voluntarily discarded.** Corrective Action Taken Warning

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

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.