WAFFLE HOUSE #1929

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored by bag of sugar. Employee removed glass cleaner from area during inspection. All purpose cleaner/degreaser stored next to paper towels. Paper towels removed from area during inspection. Corrected On-Site

Basic - Ice buildup in low reach-in cooler under make table.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In 4 door cook line reach in cooler.

Basic - Standing water in bottom of 4 door reach-in-cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Under back door.

Basic - Missing drain plug at dumpster.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and handle clean plates. Discussed with cook, cook washed hands and replaced plates Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands at hand wash sink in back kitchen, employee stated water did not get hot. Water ran for approximately 4 minutes to achieve water temperature of 85F.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in holster with debris inside. Items cleaned at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris inside ice scoop holster in server station. Manager had items cleaned at time of inspection. Mold like substance observed on back side of make table.

Basic - Equipment in poor repair. Top right door gasket on 4 door reach in cooler not completely sealing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on walk-in cooler fan guard.

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

High Priority - Presence of insects, rodents, or other pests. 12 live ants on handwash sink and wall by handwash sink in back kitchen area. Employee killed ants and cleaned and sanitized area. Corrected On-Site

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.

Basic - Ice scoop handle in contact with ice. In ice machine. Employee removed scoop at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gasket on 3 door reach in cooler near back kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in 3 door upright by back kitchen area, and shelves in 4 door cook line upright.

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. Tested at 132F at dish surface.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage and bacon stored over steaks served under consumer advisory. Manager rearranged at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks at top shelf of 3 door reach in cooler. Manager discarded at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and raw bacon over raw steak served under consumer advisory. Manager rearranged items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy upper area of pan holding at 114F, less than 4 hours per manager. Reheated at time of inspection. Corrected On-Site

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.

Basic - Floor area(s) covered with standing water. Near glass door server cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty styrofoam cup. Manager discarded cup and washed scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom. Provided hand wash sign to manager. Posted at time of inspection. Corrected On-Site

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 temp dish machine indicated 141F, booster heater tripped, manager restarted booster heater. Retested at 162F, Corrected On-Site

Basic - Door on server station tall reach in cooler not closing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 door cooler near office, mold like substance on gasket. Manager cleaned at time of inspection. Corrected On-Site