WAFFLE HOUSE #1096

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed waffle batter 53f in lower make bar cooler, less than 4 hours per manager. Manager had employees move waffle batter to another cooler during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection, observed grits 123f in steam table on cook line grill area, less than 4 hours per manager. Manager chose to discard grits during inspection.

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. Upon inspection, observed one employee training expired at establishment.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Upon inspection, observed unwashed lettuce stored above container of washed tomatoes in walk-in cooler.

Basic - Open dumpster lid. Upon inspection observed dumpster door open.

Basic - Stored food not covered. Upon inspection observed food inside reach in cooler not covered.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in back of the kitchen. Operator proceeded to clean machine at time of inspection. Corrected On-Site

High Priority - Upon inspection observed chocolate milk and regular milk not date marked 7 days after opening. Manager proceeded to date mark milk at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in the back of the kitchen. Manager proceeded to clean machine at time of inspection. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Upon inspection observed temperature gauge not functioning in kitchen.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Upon inspection observed gauge only going to 130F.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of hashbrown cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On side wall and deflector plate Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. No contact with food observed.

Intermediate - Handwash sink used for purposes other than handwashing. - Used container of waffle mix in hand-wash sink on front line. Manager moved to the dish line. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine interior sides and shield dirty; - interior back of ice bin dirty.

High Priority - Spray bottle sanitizer solution exceeds the maximum concentration allowed. Manager corrected solution to proper concentration 100ppm 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. Milk opened yesterday was not dated. Manager marked date on container Corrected On-Site