WAFFLE HOUSE #1204

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. Sausage gravy 110F in steam table. Per manager gravy in steam table for undetermined amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: ham 48F, cooked mush rooms 46F, per manager items in make table approximately 2 hours. Per manager items placed in make table appropriately 2 hours, voluntarily discarded at time of inspection.

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. No time mark for raw shell eggs. Per manager eggs out for approximately 2 hours. Voluntarily discarded at time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 110F in steam table. Per manager gravy in steam table for undetermined amount of time. See stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public, in walk-in cooler and on dry storage shelf. An aged removed employee items during inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink. Restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink by three compartment sink. Restocked at time of inspection. Corrected On-Site

Basic - Standing water in bottom of upright 3 door and upright 6 door reach-in-coolers. Employee removed standing water at time of inspection. Corrected On-Site

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. Employee scrubbed dirty dishes and then started putting away clean dishes with out washing hands. Manager discussed with employee and had dishes washed again. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 1 door cooler: milk 45F, per manager milk in unit over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 1 door cooler: milk 45F, per manager milk in unit over night. See stop sale.

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

Basic - Equipment in poor repair. Upright server cooler not closing completely. Plastic on inside of back up grit hot box broken/worn.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Manager removed knife and sent to dish area for cleaning and relocating. 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 - Stored food not covered. Observed sausage gravy in hot holding not covered. Manager covered during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in solution. Manager added towel to solution. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed cleaner in spray bottle hanging next to food contact pans. Manager removed cleaner. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on walk in freezer door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between hot holding table and side of grill. Employee removed and put in dish area. Corrective Action Taken

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 pork chops in reach in cooler. Manager moved pork chops to other side of reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed no time marked on eggs out on cook line. Manager marked the time. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels stocked at hand wash sink next to 3 compartment sink. Manager added paper towels. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.observed 2 knives stored in between reach in cooler and side wall of other equipment. Manager put knives in dish area to be washed and sanitized. 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 sausage Pattie's in reach in cooler. Manager had cook rearrange shelf. 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 stated eggs had just been put out in last fifteen minutes and marked time. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed all purpose cleaner spray bottle hanging on shelf with silverware. Manager removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed empty chemical bottles in hand wash sink. Manager threw away. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed dishwasher with no hair restraint. Manager gave him a hat. Corrected On-Site

Basic - Food stored on floor. Observed orange juice stored in floor of walk in freezer. Manager put on shelf. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed tea urn not covered. Manager covered. 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 shelled eggs on time. Cook stated just pulled them from refrigerator. Manager marked time. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with mold like substance underneath on back of machine. Corrected On-Site

Basic - Open dumpster lid.

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

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed non food grade drill being used to mix waffle batter.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of pull out drawers near grill on front line.