WAFFLE HOUSE #1247

Intermediate - Non-pitting surface rust racks on food-contact equipment. Reach in cooler on the cook line.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup on the outside of the walk-in freezer door.

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked biscuits held in a container not date marked. Manager placed dated on the food container. Corrected On-Site

Intermediate - Soap Spray bottle containing toxic substance not labeled on the front line.

Basic - No handwashing sign provided at a hand sink used by food employees. Front line. Manager placed a hand sign at the front sink. Corrected On-Site

Basic - Open dumpster lid. 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 and the time removed from temperature control cannot be determined. Eggs. Cook put time on for the 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. Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer door, Repeat Violation

Basic - Open dumpster lid.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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

Basic - Ceiling vents soiled with accumulated , dust, or mold-like substance.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Ice buildup walk-in freezer door.

Basic - No handwashing sign provided at a hand sink used by food employees. Front line.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. pie slices exceeds 7 days front line reach in cooler.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups being stacked not properly air dried.

Basic - Open dumpster lid.

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. Repeat Violation

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.

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

Basic - Food stored on floor. Observed liquid oil On the kitchen floor. Manager removed liquid oil off the kitchen floor. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior have accumulation of soil residues front line. Observed employee cleaning reach in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle, three compartment sink.

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. Individual pie slices not dated in the reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area. Manager put paper towels at the hand sink. Corrected On-Site

Basic - Food stored on floor. Observed pan oil on the front line floor. Manager removed items and items stored correctly. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filter not protected on the cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 121 F being held for hot holding from 6 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 121 F being held for hot holding from 6 am.

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. Observed dish machine final rinse didn't reach 180 F. Had manager setup three compartment sink with sanitizer. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed exterior of ice machine rusted buildup. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Front line.

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing there hands for 4 second.

High Priority - Employee washed hands with no soap.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Oboe coffee pot inside the employee hand sink on the front line. Repeat Violation

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. Observed high temp dish machine 140°F not reaching 180°F. Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.

Basic - Equipment in poor repair. Gasket on the reach in cooler .

Basic - Single-service articles improperly stored. Observed a case of coffee on the dry storage floor in the back area,

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook cracking raw egg and touching ready to eat food, on the cook line.

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 setting out, on the cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a coffee pot inside, The employee hand sink on the front line.

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. High temp dish machine not reaching 180°F only reaching 130°F .

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacking drink cups and not properly air dried on the front line.

Basic - Food stored on floor. Observed kaola shortening on the front line floor.

Basic - No handwashing sign provided at a hand sink used by food employees, on the front line.

Basic - Single-service articles improperly stored. Observed coffee filter not protected from possible contamination. Manager. Places filter inside container with a lid. Corrected On-Site

Basic - Wall soiled with accumulated mold like substance on the wall above three compartment sinks.