WAFFLE HOUSE #806

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on four door reach in cooler near griddle gaskets soiled with food debris.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale of shelled eggs, operator corrected on site. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shelled eggs still out for use 15 minutes after time. Corrected On-Site

Intermediate - Jug containing toxic substance not labeled. Located in back of store near sink.

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. Danyel, Wade, and Chance did not have proof of training but have completed the Waffle House approved training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has solid surface on both side walls.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat and bandana stored by finished cooked grits. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. White buckets stored inverted over back triple sink with standing water in the handles.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scope laying in hash browns. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Trash compartment under toasters soiled with debris. Gaskets on the reach in cooler at the griddle soiled. Reach in cooler has spilled batter on bottom of cooler.

Basic - Standing water in bottom of reach-in-cooler. Standing in reach in cooler near griddle. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Two bucket were at 0ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over smoked bacon in walk-in fridge, moved by manager Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hash browns rehydrated yesterday at 5:00pm current temp 50F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half 50 F - cold holding; re-temp of half and half 45 F - cold holding; hash browns 50F Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Hash browns rehydrated yesterday at 5:00pm current temp 50F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on bread rack and bread bag, jacket removed by manager Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Double door cooler across from office

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small live flying insect in kitchen area. Did not land on food Back door open during delivery

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fan has grease build up

High Priority - Time/temperature control for safety food, hot held at less than 135 degrees Fahrenheit: two pans of grits temped at 110F. Suggested rapid reheat, operator discarded on own accord. Found that someone had unplugged the steamer. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine and bin at soda machine

Basic - Equipment in poor repair: gaskets on standing reach-in coolers torn.

Basic - Hood filters with accumulated grease, beginning to drip. Gaskets soiled with old food debris on reach-in coolers next to soda machine and flat top Under soda machine soiled with mildew like substance Repeat Violation

Basic - Reach-in cooler next to flat top has shelves with rust that has pitted the surface Repeat Violation

Basic - Standing water in bottom of reach-in-cooler next to flat top Repeat Violation

Basic - Wet wiping cloths not stored in sanitizing solution between uses near coffee maker Corrected On-Site

Intermediate - - From initial inspection : 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. -No employee reporting agreements - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on multiple coolers soiled -Interior of reach in cooler soiled Repeat Violation - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-07-26: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Unsealed floor in front of grill - From follow-up inspection 2023-07-26: Time Extended

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. Use heat strip, did not turn black. Operator had secondary measuring device only temped at 136F. Operator set up triple sink for sanitizer and calling repairman. Repairman showed up during inspection corrected issue with machine Dishwasher (Temperature 176F) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (48F - Cold Holding); raw chicken (46F - Cold Holding). Found in reach in cooler operator had door open and milk out, suggested rapid chill on items. Ambient air of cooler 44F. Retemped milk (43F - Cold Holding). Corrective Action Taken 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. See stop sale. Operator placed waffle batter on counter at 9:00am no time mark Corrected On-Site

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. Multiple undated opened milk

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 - Equipment in poor repair. Torn gasket on upright cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on reach in

Basic - Single-service articles improperly stored. Gloves in dry storage on ground

Basic - Standing water in bottom of reach-in-cooler. First reach in cooler on line Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine sanitizer at 00ppm. Operator replaced chlorine sanitizer bucket at 50ppmCorrective Action Taken Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in 2 door reach in cooler Drink in single upright cooler

Basic - Equipment in poor repair. 2 door reach in cooler gaskets Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler under make table 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. Did not turn test strip black Will call for repair

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. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets 4 door reach in cooler

Basic - Floor area(s) covered with standing water. Under dishwasher Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets 4 door reach in cooler Gaskets 2 door upright cooler

Basic - Standing water in bottom of reach-in-cooler. 4 door reach in cooler 2 door upright cooler

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tall reach in cooler chicken blood pooling on the bottom

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. Observed some certifications manger has rest in her vehicle

Basic - Floor area(s) covered with standing water. Under dish area- floor also soiled

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Through out Repeat Violation

Basic - Garbage cans soiled on front line causing a slight odor

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-fly manager office 1-fly Dinning area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (49°F - Cold Holding); creamer (49°F - Cold Holding) had out for a bit 2- thermometers in the unit 1 reading 40°f second reading 45°f recommended to rapid chill Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed fly bait stored above buns back area Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor area(s) covered with standing water

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. several cracked tiles through out Repeat Violation