WAFFLE HOUSE INC #1045

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled broom and then returned to cook line and began to put on gloves to work with food. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under make table: hash browns 46F, waffle batter 46F, per manager items in cooler for approximately 2 hours. Placed in colder unit during inspection. Corrective Action Taken

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

Basic - Standing water in bottom of cook line upright reach-in-cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over two pounds of open butter blocks. Manager threw away butter. 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 and the time removed from temperature control cannot be determined. Observed no time marked on egg time. Manager threw away eggs voluntarily and put out new eggs. Also marked new time. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to ice machine. Manager restocked. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed soap mixed with sanitizer in wiping cloth solution. Manager replaced all pans with quart sanitizer only at 200ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs stored over raw beef burgers and raw sausage. Manager rearranged cooler. Corrected On-Site

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. Observed no time marked for eggs. Manager states less than 30 minutes and marked time. 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine bin. Repeat Violation

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. Observed open beverage next to hot hold unit. Employee threw away. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs stored over beef patties. Manager moved beef patties to other side of refrigerator. Corrected On-Site

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. Observed no time mark on eggs used with time. Manager states out for 1 hour and marked time. Corrective Action Taken 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. Emailed manager poster.

Basic - Stored food not covered. Observed no lid on sausage gravy. Manager added lid. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two rags not stored in sanitizer solution. Also sanitizer bucket stored in floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ham in walk-in cooler. Raw burger pattys over raw bacon. Raw bacon and sausage over steaks offered undercooked per manager. All items rearranged appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by waffle irons: waffle batter 51F, per employee approximately 20 mins. Returned to cold holding at time of inspection. Discussed Time as a Public Health Control with manager.

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 on cook line shelf no time mark. Less than 4 hours per manager, voluntarily discarded at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse exterior of syrup container in handwash sink.

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. Observed 1 cook hired over 60 days, no proof of food handler training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dry storage shelf by Togo containers, drinks on top on hot hold sham, drinks on shelf by fruit punch syrup. All drinks moved to bottom shelf. Corrected On-Site

Basic - Hole in or other damage to wall. Molding on door frame to walk-in cooler in disrepair, coming detached.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 6 door cooler outside of walk-in.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed sink in back of house with broken faucet. Manager already called in ticket to maintenance. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed broken temperature gauge on dish machine. Manager called in ticket to maintenance. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed no sanitizer in buckets. Employee added bleach. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: diced ham 46F, American cheese 49F, approximately 1 hour. Manager moved cheese to colder unit, iced ham, retemped ham. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Steven Pursley expired 5-21.

Basic - Floor area(s) covered with standing water. By ice machine. Manager squeegeed at time of inspection. Corrected On-Site

Basic - Reach-in cooler on cook line have accumulation of mold like substance on interior of door. Accumulation of grease/food debris in hot hold sham in back kitchen.